Fish Chinese

Steamed fish with veggies

Name: Steamed fish with veggies
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Cuisine: /chinese
Ingredients: 2 tbs light soy sauce; 2 tbs rice wine vinegar; 1 tbs oyster sauce; 1 tsp caster sugar; 2 x 1kg plate-sized whole snapper (substitute barramundi or other firm white fish), cleaned; 4cm piece (20g) ginger, thinly sliced; 4 spring onions, cut into 10cm lengths; 2 celery stalks, shredded, leaves reserved; 1 leek, white part only, trimmed, shredded; 1/3 cup (80ml) sunflower oil; 1 cup (140g) frozen podded edamame, blanched, refreshed, drained

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by Leanne Kitchen

Cookbook author, food and travel writer

Feb 21, 2018

“This dish represents a double whammy of good luck. The word for ‘fish’ (yú) has the same pronunciation as the word meaning ‘surplus’ and, by association, signifies ‘leftover money’, or an increase in prosperity. Mixed vegetables are said to inspire family harmony for the coming year” - Leanne Kitchen.

2 tbs light soy sauce
2 tbs rice wine vinegar
1 tbs oyster sauce
1 tsp caster sugar
2 x 1kg plate-sized whole snapper (substitute barramundi or other firm white fish), cleaned
4cm piece (20g) ginger, thinly sliced
4 spring onions, cut into 10cm lengths
2 celery stalks, shredded, leaves reserved
1 leek, white part only, trimmed, shredded
1/3 cup (80ml) sunflower oil
1 cup (140g) frozen podded edamame, blanched, refreshed, drained

Method

1.

Combine soy, rice wine, oyster sauce, sugar and 2 tbs water in a small bowl and stir to combine.
2.

Using a sharp knife, make 3 deep diagonal scores in both sides of each fish (take care not to cut through to the bones). Divide half the ginger and spring onion among fish cavities. Divide remaining ginger and spring onion between 2 heatproof plates big enough to hold fish. Add fish and transfer plates to steamer baskets set over 2 saucepans of simmering water. Top fish with celery and leek, then pour over soy mixture. Cover and steam for 12-15 minutes or until fish is just cooked.
3.

Transfer fish and cooking juices to serving plates. Heat oil in a small saucepan over high heat until hot, then pour over fish. Scatter fish with edamame and reserved celery leaves to serve.