Name: Steamed Perch with Spring Onion and Ginger
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 portions
Ingredients: 700 g perch; 1 teaspoon salt; 1 tablespoon rice wine; 40 g ginger; 4 stems spring onion; 3 tablespoons soy sauce; 60 ml vegetable broth; 1 teaspoon sugar; 3 tablespoons vegetable oil; 1 teaspoon sesame oil; 5 g coriander; 300 g rice

Step by step process

Preparing the fish

1
Steamed perch starts with a fresh fish, so first scale and gut the perch, remove the gills, then rinse and pat it dry. Score the skin on both sides of the back with diagonal cuts down to the bone so the fish heats evenly.
2
Rub the fish inside and out with salt and rice wine and let it rest for 10 minutes. Cut half of the ginger into thin slivers and scatter them over a plate and into the cuts on the fish.

Steaming

3
In a wok or pot, heat water under a steamer basket until it releases a thick steam. Set the fish on its plate into the steam, cover, and steam for 8 to 12 minutes depending on size. The flesh is done once it flakes easily near the bone.
4
Carefully lift out the plate with the fish and pour off the water released during steaming. Cut the remaining ginger and the spring onion into fine slivers and pile them onto the hot fish.

Finishing sauce

5
In a small saucepan, briefly warm the soy sauce with the vegetable stock and sugar until the sugar dissolves, then pour the mixture around the fish.
TIP:
Rinsing removes excess starch and yields a more delicate texture. For jasmine rice, use a rice-to-water ratio of 1:1.5, cook for 12-15 minutes, let it rest with the lid on for 5-10 minutes, and fluff the grains.
6
In a small pan, heat the oil until almost smoking and pour it straight over the ginger and spring onion on the fish so they sizzle loudly and release their aroma. Drizzle with sesame oil, garnish with cilantro, and serve with steamed rice.
TIP:
Add sesame oil at the end of cooking or to finished dishes to preserve its aroma and flavor, which would be lost through heat treatment.

More tips:

The best choice is a completely fresh fish with clear, shiny eyes and firm flesh. If you cannot get perch, use pike-perch or sea bass. A fillet cooks in the steam in 6 to 8 minutes.

The key moment is when you pour the oil straight from high heat over the ginger and spring onion. The oil must be almost smoking so it draws out the aroma without scorching it.

Share on:

Aromatic Recipes Clean & Simple Flavor Recipes Recipes for the Whole Family Fresh & Light Recipes Juicy Recipes Light & Low-Calorie Recipes Traditional National Dishes Umami Recipes