- Serves: 4
- Cook Time: 25 minutes
- Prep Time: 20 minutes
- Effort: medium
For the sauce
- 3 tbsp light soy sauce
- 1 tbsp sesame oil
- 2 tbsp Chinese cooking wine
- 1 tbsp sugar
For the fish
- 700 g carp, cleaned, barramundi or silver perch fish will also work well
- 75 g glass noodles, soaked
- 2 tbsp soya beans, salted
- 4 cm ginger, cut into thin strips
- 2 tbsp peanut oil
- 4 spring onions, shredded
- 1 long red chilli, sliced
- 2 sprigs coriander, for garnish
Tips and Suggestions
If buying from the fishmonger or fish counter, you can ask them to clean the fish for you to save time.
1. For the sauce: in a small mixing bowl, combine the soy sauce, sesame oil, cooking wine and sugar, and mix until the sugar dissolves.
2. For the fish: Make three long diagonal cuts into the thickest parts of both sides of the fish. Rub a teaspoon of sea salt onto each side of the fish, and place on a steaming trivet that fits into a wide, shallow pan. Top the fish with glass noodles, soy beans and ginger, and set aside.
3. Fill a wide, shallow pan with about 2cm water (so it will come to just below the fish) and bring to a rapid boil.
4. Carefully place fish into pan. Pour the sauce over the fish, cover and steam on high heat for 10-15 minutes or until cooked.
5. Heat peanut oil to smoking hot. Scatter the spring onions and chili over the steamed fish then pour the hot peanut oil over the fish to scold the onions and to leave a smoky, nutty aroma with the chili.
6. Garnish with coriander and serve.
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