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Steamed Soy And Ginger Fish

Ingredients

10 g ginger

1 clove garlic

1 spring onion

50 g shiitake mushrooms

1 whole sea bream (or any white fish), scaled, gutted and washed

1 tbsp Shaoxing wine

1 tbsp soy sauce

Method

Thinly slice the ginger. Peel and thinly slice the garlic. Slice the white of the spring onion crosswise then slice the green top lengthwise. Slice the mushrooms. Stuff the ginger, garlic, mushrooms and the white of the spring onion into the cavity of the fish and spread some over the skin too.
Bring a large saucepan with 5cm of water in the bottom to a boil. Place a steamer basket over the pan and place a circle of baking paper with a hole in the middle into the basket. Place the fish on top, drizzle over the Shaoxing wine and place the lid over the top. Steam for 20-25 minutes, until the flesh is opaque and flakey.
Season with soy sauce and garnish with the sliced green spring onion. Serve with sticky rice or any accompaniment you prefer.

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