Hong Kong-Style Steamed Fish Recipe
Recipe by Marcus Mathyssek, director of food and beverage at the Grand Hyatt Hong Kong
What you’ll need:
3 Tbsp fresh ginger, julienned
1 large fish, whole (grouper, trout, or sea bass work best), scaled and gutted
Salt and pepper
3 small spring onions, julienned with green and white parts separated
1 small bunch cilantro
2 Tbsp neutral oil, such as canola
2 large shallots, julienned
¼ cup soy sauce
Steamed rice, for serving
How to make it:
1. Preheat your oven to 400°F. Spread out one sheet of heavy-duty aluminum foil (or parchment paper) large enough to wrap around the fish. Place half of the fresh ginger slices in the center of the foil. Place fish on top of the fresh ginger, and season lightly with salt and pepper before folding the foil into a “bowl” around the fish. Add 2 Tbsp of water and then seal off the edges of the foil by creasing the ends together above the fish, forming a loose but well-sealed packet. Place the fish packet in the oven and cook until the flesh flakes apart when touched with a fork, about 30 minutes.
2. Remove the fish from the oven, slice open the foil packet (being careful of the hot steam released), and transfer the fish to a serving plate. Place the green parts of the spring onions and the cilantro atop the fish.
3. In a small pan over medium high, add the oil. When the oil is hot, add the rest of the ginger and cook until lightly browned, about 2 minutes. Add the shallots, the white parts of the spring onions, and soy sauce. Cook until the onions wilt, about 30 seconds. Spoon the sauce over fish and serve immediately with rice. Feeds 2 to 4