steamed fish with ginger and shallotsrating:
300g/10oz fish fillets: sea bass, bream or halibut
80ml/3fl oz Chinese chicken stock
2tbsp Shao-hsing wine
2tbsp ginger julienne
1 Chinese white cabbage leaf, cut into 4
1/2tsp white sugar
2tbsp light soy sauce
1/4tsp sesame oil
125ml/4fl oz green shallot julienne
11/2tbsp peanut oil
1/2 a bunch of coriander, leaves only
a small pinch ground white pepper
place the fish in a heatproof bowl that will fit inside a steamer. Pour the combined stock and wine over the fish, then sprinkle on half of the ginger. Place the bowl inside the steamer over boiling water, cover and steam for 5-6 minutes. Next, place the cabbage in the bowl, cover and steam for 2-3 minutes or until the fish is cooked. It's done when the white flesh is no longer translucent.
remove the cabbage and place in a bowl. Put the fish on top. Pour any stock over the fish, sprinkle with the sugar and drizzle with the combined soy sauce and sesame oil. Sprinkle with the remaining ginger and half of the shallots.
in a small pot, heat the peanut oil until it reaches smoking point. Slowly drizzle it over the fish and garnish with remaining shallots, coriander and pepper, and serve.