Serves 2-3
Ingredients
- 400g of fresh fish (I used red snapper fillets)
- 1 thumb size ginger
- 4 - 5 cloves of garlic (more if you like garlic)
- light soya sauce
- chinese hua diao wine
- sugar
Garnish
- spring onions
- ginger
- red chilli
Method
- Wash and clean fish. Pat dry. Rub salt on the fish and place it on a steamer plate. Put a few slices of ginger on the fish. Steam 10-15 minutes. Do not overcook the fish as the flesh will turn hard.
- While the fish is steaming, prepare and heat up the sauce - made up of 2 tbsp of light soya sauce, 2 tbsp of water, 2 tbsp of hua diao and 1 tsp of sugar.
- When the fish is cooked, remove from steamer and pour away the liquid and discard the ginger. Pour the hot sauce over the fish.
- Fry the garlic in hot oil until it turns golden brown, you can also add sliced ginger and spring onions just before you turn off the heat. Immediately drizzle over the fish and serve hot.
Ingredients
- 400g of fresh fish (I used red snapper fillets)
- 1 thumb size ginger
- 4 - 5 cloves of garlic (more if you like garlic)
- light soya sauce
- chinese hua diao wine
- sugar
Garnish
- spring onions
- ginger
- red chilli
Method
- Wash and clean fish. Pat dry. Rub salt on the fish and place it on a steamer plate. Put a few slices of ginger on the fish. Steam 10-15 minutes. Do not overcook the fish as the flesh will turn hard.
- While the fish is steaming, prepare and heat up the sauce - made up of 2 tbsp of light soya sauce, 2 tbsp of water, 2 tbsp of hua diao and 1 tsp of sugar.
- When the fish is cooked, remove from steamer and pour away the liquid and discard the ginger. Pour the hot sauce over the fish.
- Fry the garlic in hot oil until it turns golden brown, you can also add sliced ginger and spring onions just before you turn off the heat. Immediately drizzle over the fish and serve hot.
No comments:
Post a Comment