Steamed fish (hake) Chinese style

Steamed fish chinese style.

Steamed fish (Chinese style)

450 grams fresh hake, de-scaled

50 grams finely sliced fresh ginger

100 grams spring onions, finely sliced

3 tablespoons soy sauce

1 teaspoon sugar

2 tablespoons vegetable oil

Salt and white pepper for seasoning

Prepare your fish by making sure it’s de-scaled, washed and then dried.

In your steaming bowl, lay down ¾ of your fresh ginger and spring onions.

Season the flesh side of your fish with salt and finely ground white pepper, then lay your fish flesh side down onto the bed of ginger and spring onions.

Top the fish with the remaining ginger and spring onions (retain a few spring onions to use as a garnish when the dish is done).

Steam the fish for 10-15 minutes until cooked through. While the fish is steaming, heat your oil in a small saucepan until very hot, and in a separate bowl, dissolve the sugar in your soy sauce.

When the fish is cooked, you’ll find that steaming, ginger and spring onions will have released a lot of liquid into your bowl – don’t tip this out because this broth is like liquid gold!

When your fish is cooked and your oil is heated to very hot, brush away some of the spring onions and ginger off the top of the fish (push them to your side of the dish) and carefully pour the hot oil over the skin of the fish – it will splutter a little bit so be careful!

Then pour your sweetened soy sauce over the fish, garnish with some fresh spring onions.

It’s best eaten hot with nothing more than some plain white rice and vegetables.

2 Responses to “Steamed fish (hake) Chinese style”
  1. Sounds devine! We’ll be thinking of you tonight when I serve this dish.

    Do you think it’s important to have a steamer like yours? I have always improvised with an inverted bowl in a regular pot with a cover.

    • Hi, no you don’t have to use a bamboo steamer at all. Any steamer in which you can set a bowl is fine. Traditionally, you use a walk with a stand that you can prop your dish on. The most important thing is to have a wok/steamer that has a lid so as little steam escape as possible.

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