Fish Steamed with Fragrant Sauce

Ingredients

1 whole fresh fish about 650g
1 small carrot
4 cloves garlic, sliced and cut into shreds
4 spring onions, cut into slithers on the angle
black pepper

Sauce

1 tb sp soy sauce
1 tb sp wine
1 tsp sesame oil
1 tsp sugar
1/2 tsp salt
1 tsp corn starch dissolved in 2 tb sp water

Method

Prepare a steamer with a rack and bring water to the boil.

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 a small carrot in half lengthways, place the pieces across a steaming plate and set the fish on top so that the steam may circulate under the fish or use 2 spring onions for this purpose.

Place the ginger inside the fish.

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 stove.

Place the plate with the fish on the rack in the steamer, cover tightly and steam over high heat for 10 minutes. If the lid is not tight put something heavy on top to keep the steam from escaping.

Remove plate from steamer, then carefully transfer the fish to a serving dish, using two spatulas so that it does not fall apart.

Dust the fish lightly with salt, then spread the spring onions slithers evenly over the fish. Reheat the sauce until it boils, then drizzle it over the spring onions. Dust with black and serve.

(Serves : 4)