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.
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.