My choice of fish for this dish would be a snapper or kabeljou as they are both firm, fleshy fish. It is important not to use a fish with too many small bones. The fish should be eaten immediately after steaming in order to maximise the flavour.
PREPARATION TIME: 15 minutes
COOKING TIME: 30 minutes
1.5kg (3 lbs) whole fresh fish
1 small piece fresh ginger
5 garlic cloves
salt and black pepper
45ml (3 T) soya sauce
30ml (2 T) sesame oil
fresh coriander
80ml (⅓ cup) green onion
45ml (3 T) lemongrass
30ml (2 T) olive oil
Ask for the fish to be butterflied, but with the head and tail on. Preheat oven to 180°C (375°F).
Spray a piece of foil with non-stick cooking spray. Lay the fish inside the foil. Cut the ginger and garlic into very thin slices. Open the fish and season the inside well with salt and black pepper. Drizzle with some soya sauce and sesame oil and sprinkle a few ginger and garlic slices inside.
Make 3-4 slashes with a very sharp knife into the skin of the fish. Insert some ginger, garlic, coriander, green onion and lemongrass in each slit. Turn fish over and repeat the procedure. Marinate for a few hours.
Place a small baking rack inside a roasting pan. Pour 250ml (1 cup) of water into the bottom of the roasting pan. Drizzle the fish with soya sauce, sesame oil and sunflower oil. Sprinkle with salt and pepper. Seal the foil to enclose the fish. Place on the baking rack in the roasting pan and steam for about 25-30 minutes.
Serves 4-6
