Kayak and Fishing Forum banner

Whole fish with ginger & shallots (Ho nan jum choa yue)

3390 Views 6 Replies 6 Participants Last post by  FHM
This one's from Charmaine Solomon.

1x750g fresh snapper or other whole white fish
2 tsp salt
2 tbls peanut oil
1 tsp finely grated fresh ginger
8 spring onions, finely chopped
2 tsp sesame oil
2 tbls light soy sauce

Scale, clean and wash fish and trim spines and fins, leaving head and tail on. Put enough water into a wok or frying pan to cover the fish, bring to the boil with the salt. When boiling lower the fish into it, cover and return to the boil. Reduce heat and cook 5-7 min. remove from liquid and drain well.

Meanwhile, heat peanut oil in a small saucepan and fry giner and spring onions very gently until soft but not brown. Remove from heat. Add sesame oil and soy sauce. Put fish on a serving dish. Spoon the sauce over and serve at once.

Did this this evening (bought fish :( ). It was sensational, particularly the sauce.
1 - 7 of 7 Posts
Sounds sensational Peril. I will be trying this one - just love Thai or anything like it.
This sounds awesome and I'm going to try it on freshly caught fish and blow the lady away!!!
Well, you have definitely sold me.....

I tried the recipe out tonight (using a bream and a leatherjacket) and it was magic! A very simple recipe that is fast to cook. The sauce is flavoursome but does not overpower the fish.

Suggestion - select a premium soy sauce (I only had Masterfoods soy sauce and I could tell it wasn't Kikkoman) :?

Anyway, I took some pictures for others to get an idea of how it turns out.


See less See more
Glad you liked it. Look for Pearl River light soy. Don't use standard dark soy - it is too strong.
Agree about the Pearl River Soy. This works, dare I say it, quite well with carp. If you're game:

1. carp less than 35 cm, extra good with roe
2. gut but don't bother scaling it, wash and rub with salt 30 minutes before cooking.
3. In China, it's quite common to use beer as a cooking liquid (I know some would see this as adding insult to injury)
4. You can easily remove the scales and skin with your chopsticks to get at the meat.
Goods yummy, Also may i suggest that you steam the fish on a wok or a steamer, that way it will retain the flavour of the fish.
1 - 7 of 7 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.