Although this dish recipe looks rather simple, but I think some of you might find this helpful.
HK means Hong Kong Style or also similar to Cantonese style. Often served as one of the courses in most Chinese wedding banquet at the restaurant. This is really an authentic Chinese dish using the simplest ingredients you can find in your kitchen.
Two important things to note for this dish:
1) Fish must be FRESH. You can use whole fish or fillet slice. Type of fish can be Cod Fish, pomfret, tilapia, grouper, threadfin, red snapper, etc. Fresh here doesn't mean the fish must be alive when you buy it. Even frozen fish can be fresh too. Frozen fish were done immediately on the boat/ship when fisherman catch them from the sea. That is freshest, I would say. But when it reach the market here, the supermarket/ market will display there for hours (exposing to bacteria) and unsold fishes will be put back in the freezer, and tomorrow thaw it & display again and repeat the same. This will cause the fish to lose it's freshness after days of thawing & refreeze.
Buy from a reputable fish seller that they have fresh supplies everyday. Check the clarity of the fish eyes. It should be bright & clear. Blood shot eyes are NOT a good sign, neither are cataract like afflicted eyes, avoid both of these conditions.
Once the eyes have passed the glassy eye test, check that the fishes gills are a lively dark or deep red. Just lift the gill flaps and see for yourself. Pale gills means the fish the fish is not so fresh.
2) Get a good Light Soy Sauce at least SUPERIOR if not PREMIUM. Good soy sauce will have a smooth soy bean taste and lighter in color and not too salty. Cheaper soy sauce often too salty & not fragrant. My favourite brand were Lee Kum Kee, and I will either go for the "Light Soy Sauce" or the "Superior Light Soy Sauce". Best is to get the "First Draw Soy Sauce". It really make a big difference to your dishes or as dippings.
Ingredients:
1 medium Pomfret Fish (about 350g)
1 scallions
2 tbsp Cooking Oil
4pcs Ginger - sliced
1 tbsp Ginger - julienned
dash of Salt
Seasoning:
3 tbsp Light Soy Sauce
6 tbsp Water
1/2 tsp Sugar
Step by Step:
1. Julienne the scallion and ginger. Separate the green & white part of the scallion. Set aside.
2. Combine the soy sauce, salt, sugar and water into a small bowl and mix well. Set aside.
3. Rinse fish. Make sure the stomach area is clean. Use a sharp knife to make two slit on both sides of the fish. (This is to make sure fish can be easily cook).
4. Sprinkle some salt on both sides of fish & use your fingers to rub evenly.
5. Slot in some julienned ginger into the stomach area.
6. Lay some white part of the scallions & some ginger slices on the base of the plate/fish.
Lay fish on top. Sprinkle the rest of the julienned ginger on top of the fish. (Use a plate safe for steaming)
7. Fill your wok with some water, cover and bring it to a boil. Place fish on the rack. Cover and steam for 10 minutes. You can check it for doneness by using a fork. If it easily cuts through to the bottom of the plate, your fish is done!
8. Meanwhile heat up the pan with cooking oil. Saute some scallions for about 30 seconds. (Leave some for garnishing)
9. Next, add in the soy sauce mixture to the pan and bring to boil.
10. Remove from heat.
11.. Back to the steamed fish, cooked fish will release some water. Discard the water by using a spoon to scoop out / pour away.
12. Now, you can pour/spoon the cooked sauce over the steamed fish.
12. Serve hot. Garnish with scallions.
