This helps it cook evenly as well as making the sauce penetrate throughout the flesh.įor extra flavour, my mother drizzles the fish with a bit of Japanese cooking sake (Chinese cooking wine or dry sherry are alternatives that are just as good). More on that below.įirstly, cut two slits on each side of the fish. And you don’t need a bamboo steamer! You can steam it in any steamer or you can bake it. It has so few ingredients and is so fast to make, my mother gets this on the table in 15 minutes.Īnd while it is best made with whole fish (it’s just so much juicier!), it can even be made with fillets. This Chinese Steamed Fish with Ginger and Shallot Sauce is a classic example. It never ceases to amaze me how such simple recipes can taste so incredible.

One in a Japanese accent, one in an Aussie accent, both muffled with our mouths full. I snapped them in 3 minutes, then we plonked ourselves onto stools and ate these straight off the photo set up I had arranged on my kitchen bench top.Īnd as we got stuck into our respective fish, we were both mumbling “OMG this is so good”. She came around to be my hand model / teach me to make this (properly) and was tapping her nails impatiently as I hurried to take photos. So therefore, I actually very rarely make it myself. I want to say it’s the one I make the most, but because it’s my mother’s recipe and she loves it too, she makes it on request demand request. It is probably my all time favourite whole fish recipe. I’ve been wanting to share this recipe for ages.

I love the drama of hot oil being over the fish, making the ginger and shallot topping sizzle! Make this Chinese steamed fish recipe using a steamer OR bake it in foil! A Chinese fish recipe that is so simple yet so incredibly delicious, you will be blown away.

Chinese cod online