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Qingzheng Yu - Steamed Fish with Ginger and Spring Onion

The most restrained way to cook fish: eight minutes of steam, then soy sauce and a spoonful of smoking hot oil poured over raw ginger strips. Nothing more happens.

Qingzheng Yu - Steamed Fish with Ginger and Spring Onion

Ingredients

Instructions

  1. Slice half the ginger and lay it on a heatproof plate, bedding the fish on top. The slices hold it off the plate so steam circulates.
  2. Steam covered over vigorously boiling water for eight minutes. The fish is done when it parts easily at its thickest point.
  3. Pour off the liquid that has collected - it tastes fishy and would cover everything.
  4. Cut the remaining ginger and the spring onions into fine strips and pile them raw on the fish.
  5. Pour the soy sauce and sesame oil around the rim of the plate, not over the fish.
  6. Heat the canola oil in a small pan to just below smoking and pour it over the ginger strips. It hisses and cooks them in a second.
  7. Serve at once with rice.

Warum das heiße Öl zum Schluss kommt

The aroma compounds in ginger and spring onion are fat-soluble and volatile. Smoking hot oil extracts them in a second and spreads them across the whole fish - steamed along with it, the same strips would only turn soft and pale.

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