Steamed Fish With Hot Peanut Oil

Steamed fish with hot peanut oil known as Cantonese style steamed fish is a popular steamed fish usually served in restaurants or in Chinese wedding banquet to go with white rice. You can come across of this simple steamed fish on most of Chinese family's dinner table too. Its so simple that you can prepare them at the comfort of your home without visiting a posh restaurant to taste them. Using a whole fish is a must in a steamed fish recepi but a good white flesh fish fillet will be a good choice as well. Tilapia and silver pomfret is my ideal choice whereas some prefer red snapper for the steam.

The fish was steamed with generous amount of fresh ginger and scallions that lends a beautiful aroma and flavor. The julienned carrot adds texture to the delicious fish. Some prefer to drizzle the soy sauce mixture after steaming their fish just before drizzling the hot oil but, i prefer to steam my fish with the sauce so that the flavor will steam into the fish for a great taste.

Ingredients

2 medium silver Pomfret or Tilapia
1 small carrot, julienned
2 inches fresh ginger,julienned
2 small bunches of cilantro,roughly chopped
4 sprig scallions,julienned
3 tbsp dark soy sauce
3 tbsp light soy sauce
4 tbsp water
1/8 tsp sugar
Salt to taste
4 tbsp peanut oil


Methods

In a small bowl combine the dark soy sauce,light soy sauce,sugar,salt and water. Mix well and keep aside.

Fill an inch of water in a steamer, and bring it to a boil. Meanwhile, place the fish in a plate and layer half of the the julienned carrot,fresh ginger and scallions. Top the fish with remaining of the julienned vegetables.

Drizzle the fish with the prepared soy sauce mixture. Cover and steam the fish for about 10 minutes.

Turn of the heat and remove the fish immediately from the steamer.

Heat peanut oil in a saucepan over a medium high heat. Once the oil smoking hot, drizzle the hot oil on the steamed fish.

Garnish with cilantro.

Serve with plain white rice.