1 prepare a steamer with rack and bring the water to a boil2. scale and gut the fish, or have this done at the market, but leave the head, tail and fins on. with a sharp knife, make 3 diagonal cuts into the flesh on both sides of the fish, sprinkle with wine inside and out. cut small carrot in half lengthwise, place the pieces across a steaming plate, and set the fish an half on top, so that the steam may circulate under the fish. or use 2 thick spring onions for this purpose.3. place the ginger slices inside the fish4. mix the sauce ingredients in a small pan and stir over low heat until sauce is well blended and thickens. turn off heat and leave on stove5. place the plate with the fish on the rack in the steamer, cover tightly and steam over high heat for 10 minutes( 12 minutes for farge fish). If the lid is not tight, put something heavy on top of it to keep the steam from escaping.6. remove plate from steamer, then carefull transfer the fish to serving dish, using two spatulas so that is does not fall apart.7. dust the fish lightly with salt, then spread the spring onions slivers evenly over the fish, reheat the sauce until it boils, then drizzle it slowly over the spring onions. dust with black pepper and serveanother way of cooking this dish is to prepare it exactly as above, but instead of pouring a sauce over the steamed fish, drizzle 60ml of very hot oil over, it this wilts spring onions and sizzles the skin of the fish. you may also substitute chopped fresh coriander for the spring onions
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