Qeng Zheng Yu - Whole Steamed Fish
Qeng Zheng Yu
Steamed Whole Fish
The word for fish, yu, sounds like the words for both wish and abundance, so serving a fish at the end of the new year's meal symbolizes a wish for abundance in the coming year. Fish is served whole during this time as it is considered bad luck to cut anything up, though the Chinese often prepare whole fish since this method retains the juices and flavors.
Ingredients
1 medium-sized white fleshed whole fish (such as sea bass or red snapper)
Salt
2 stalks scallions
3 or 4 slices ginger
2 tablespoons soy sauce
1/2 teaspoon rice wine vinegar
1 tablespoon vegetable oil
Few sprigs coriander leaves
Preparation
Rinse and drain fish. On both sides of fish, cut deep incisions across width at 3 cm (1") intervals. Sprinkle with salt inside and out.
Cut scallions into 2 or 3 sections, then slice lengthways into thin strips. Julienne ginger slices. Insert scallions and ginger into incisions – any excess can be placed inside fish.
Place fish in a steamer. Steam on a medium heat for about 10 minutes. Place fish on a serving dish.
Mix soy sauce and vinegar and pour over fish. Remove water from wok*. Add oil to wok, heat till sizzling and pour over fish. Garnish with chopped coriander and serve.
Note
*Save that steaming water and you'll have the basis for a fine fish soup!
Source: Eating China
Recipe design by Jia Li Shen Chi
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Posted Jan 17, 2009 - 13:09 , Last Edited: Jan 17, 2009 - 18:14
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