Steamed fish with chili soy dressing and crispy ginger
1 large firm white fish, preferably silver fish, about 1kg
Salt to taste
6cm ginger, cut into thin matchsticks
4 garlic cloves, cut into thin slivers
1 red chili, cut into thin rings
2t sesame oil
Coriander to garnish
For the chilly soy dressing:
1/4 cup soy sauce
2T oyster sauce
1t sesame seeds
3 garlic cloves, finely grated
3T toasted sesame seeds
2 green chilies cut into thin rings
For the crispy ginger.
10cm piece of ginger, cut into thin matchsticks
Oil for shallow frying
Serve with sticky rice
Score both sides of the fish before seasoning lightly with salt. Add some garlic and ginger to the base of the serving dish before laying down the fish. Top the fish with more garlic, ginger, red chili and sesame oil.
Add the fish to the oven to steam for 15 - 20 minutes or until the meat begins to flake off the bone.
While the fish is steaming prepare the chili soy dressing by combining the ingredients together mixing until the honey is dissolved into the sauce.
For the crispy ginger: heat the oil before adding the matchsticks of ginger and frying until golden brown. Add to absorbent kitchen paper to drain off any excess oil and cool to crisp.
Drizzle the chills soy sauce over before topping with the crisp ginger. Serve the fish with sticky rice.