Tasia and Gracia’s steamed whole fish with ginger and shallots
Tasia and Gracia’s steamed fish with ginger and shallots is a must-try dish for your Lunar New Year feast. Fish is eaten during Lunar New Year and other major celebrations as it is thought to bring wealth and prosperity in the new year.
- 600g Coles Whole Fresh Barramundi, cleaned
- ½ bunch choy sum, halved
- 150g pkt Coles Australian Oyster Mushrooms
- 4cm-piece ginger, peeled, cut into matchsticks
- 1 spring onion, cut into long matchsticks
- 2 long red chilli, seeded, thinly sliced
- ¼ cup (60ml) light soy sauce
- 4cm-piece ginger, thinly sliced
- 4 spring onions, white and green parts, halved lengthways
Spring onion oil
- 1 spring onion, thinly sliced
- ¼ cup (60ml) vegetable oil
- 2 tbs light soy sauce
- 1 tbs sesame oil
- 1 tbs caster sugar
Prepare the fish by running it under cold water, making sure all the scales are removed. Use kitchen scissors to trim the tail. Pat dry with paper towel.
Place a steamer basket over a wok or large saucepan of boiling water. Prepare a heatproof plate that’s large enough to fit the fish and fit inside the steamer, bending the fish slightly to fit if necessary. Arrange the choy sum and mushrooms on the bottom of the plate and place the fish on top.
To make the fish stuffing, combine the ginger and spring onion in a bowl. Fill the fish cavity with the stuffing mixture.
Arrange the ginger, spring onion and chilli evenly over the top of the fish. Pour soy sauce over the fish. Carefully place the plate in the prepared steamer. Cover with a lid and steam for 10-15 mins or until the fish is just cooked through.
Meanwhile, to make the spring onion oil, place the spring onion, vegetable oil, soy sauce, sesame oil and sugar in a small saucepan over medium heat. Bring to a gentle simmer. Cook, stirring, for 1-2 mins or until the sugar dissolves.
Carefully remove the plate from the steamer. Gently drizzle the spring onion oil all over the fish and serve immediately.