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Steamed Fish With Crispy Ginger And Garlic

Steamed Fish With Crispy Ginger And Garlic


1 (about 650 grams) Whole Barramundi or Snapper, scaled and gutted
3 Tbsp Peanut Oil
1 inch Ginger, peeled and finely chopped
3 Cloves Garlic, chopped
2 to 3 Tbsp Soy Sauce
1 Tbsp Shaoxing Wine
1 Red Chile, sliced
2 Scallions, sliced
A Handful of Cilantro, coarsely chopped


Fry ginger and garlic until crisp and fragrant, remove and set aside. Combine soy sauce and wine, and whisk well.

Place the fish on a large heatproof plate and pour the soy sauce mixture evenly over the fish. Place the plate on the steaming rack and steamed over high heat for about 12 minutes or until the fish is fully cook. Remove the fish from the heat. Reheat the peanut oil over high heat until smoking. Then drizzle the hot oil over the fish and top with crispy ginger and garlic, chili, scallions, and some cilantro. Serve immediately with steamed rice.


  1. I have been very shy about cooking whole fish. Seems a shame since I am quite adept at nearly anything else. Thinking, thinking ...

  2. Beautiful presentation! Pinned!


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