Most Chinese meals aren’t complete without a steamed whole fish, a symbol of good luck. Another winner from the Lai Ching Heen restaurant in The Regent ,Hong Kong.
Serves 4
1 11/3 lb whole cleaned red snapper,scaled
1 bunch fresh cilantro
22 thin slices fresh ginger
2 tablespoons oriental sesame oil
6 green onions,sliced
2 tablespoons minced fresh peeled ginger
2 tablespoons soy sauce
Cut 3 slashes on each side of fish.Place fish on heat proof plate. Divide cilantro into thirds. Place 1/3 of cilantro and 6 ginger slices in cavity of fish. Chop 1/3 of cilantro and reserve. Arrange 10 ginger slices atop fish.
Place rack in wok or heavy drop pan. Add 2 inches water and remaining 6 ginger slices to wok and bring to boil. Place fish on plate atop rack. Cover and steam until cooked through. About 7 minutes. transfer fish to platter.
Heat oil in heavy small skillet over high heat. Add green onions and minced ginger and fry 1 minute. Remove from heat. Mix in soy sauce and reserved chopped cilantro. Pour sauce over fish. Garnish with remaining cilantro sprigs and serve.
Filed under: Chinese, Seafood Tagged: | asian, Chinese, Lai Ching Heen The Regent HK, Red snapper, Seafood, Steamed whole snapper
