GINGER is a wonderful plant; there's nothing that smells so fabulous than its pretty flowers with their delicate petals and graceful habit. And then, of course, there's the root (actually a rhizome), which is used to flavour everything from Asian dishes to traditional gingerbread. As a general rule, the younger the ginger, the more tender and milder it is. Older ginger can be quite fibrous, but it's easy to grate for use in recipes. Today's dish is a whole steamed fish served with a ginger-based Asian-style sauce. If you can't find a fish large enough to serve four, use two smaller ones, then cut three minutes off the cooking time.
Whole fish with ginger
- 1 bunch green onions
- 1 large whole fish, cleaned
- 1 cup chicken or vegetable stock
- 1/2 cup light soy sauce
- 1/2 cup dark soy sauce
- 1/4 cup caster sugar
- 1 tsp sesame oil (optional)
- 2 tbs grated fresh ginger
- 1/2 cup peanut oil
- 1/4 red capsicum, julienned
- 1 leek, white part julienned
- steamed jasmine rice, to serve.
METHOD: Cut the tails off the green onions and trim the green tops; place them in a large bamboo steamer; cut 3-4 slits in thickest part of fish on both sides so it will cook evenly. Place fish over the onions. Put steamer over a large pan of gently simmering water; cover and steam for 8 minutes. Meanwhile, combine stock, soy, sugar and sesame oil, if using, in a small saucepan and bring to the boil; simmer for 8 minutes. Heat peanut oil in a separate small saucepan until very hot.
Put fish on a large serving platter. Place ginger on top. Pour hot oil over. Top with capsicum and leek strips. Pour sauce around fish. Serve with steamed jasmine rice. Serves 4.
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