Steamed Whole Fish

Ingredients

1 large or 2 small pomfret weighing total of 1 lb, or flounder, sole, John Dory or plaice
1 teaspoon salt
1/2 teaspoon sugar
ground white pepper
1-1/2-inch fresh ginger, finely shredded lengthwise
2 spring onions, finely chopped
2 dried black mushrooms, soaked and shredded
2 teaspoons melted lard, chicken fat or oil

Sauce

about 1-1/2 cup stock or water
2 teaspoons peanut oil
1-1/2 teaspoon sugar
1-1/2 teaspoon salt
1-1/2 teaspoon sesame oil
1 teaspoon oyster sauce
ground white pepper
1 fresh red chilli, shredded fresh coriander leaves

Method

1. Clean fish and make two diagonal cuts on both sides. Rub with salt, sugar and pepper. Leave to stand for 15 minutes.
2. Shred ginger and scatter half of it on a deep plate. Put seasoned fish on top. Cover with remaining ginger, spring onions, dried mushrooms and melted lard. Steam for 10-15 minutes. Test fish with a skewer to make sure it is cooked.
3. Make sauce. Pour liquid from the plate in which the fish was steamed and add sufficient stock or water to make 1/2 cup. Heat peanut oil in a saucepan and add stock and all other ingredients. Simmer for a minute.
4. Put fish on a large serving platter, decorate with coriander and chilli. Sprinkle liberally with pepper and pour the sauce over.

Source: Singapore Food

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