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Try it Thursday: steamed fish, asian style

"Seriously?!" I hear you cry. "But you're ASIAN!"

I know, I know. There are a lot of things I've yet to learn, young grasshopper. And now I've unlocked the secrets to this one, you can bet I'll be revisiting it again and again.

Ever been to a Chinese restaurant and had whole steamed fish? Here's the ticket. Quick, easy, (relatively) healthy and super tasty - pretty much the perfect weeknight meal.

I went for a whole sea bream for this dish, which I steamed for 25 minutes (and no, of course I don't have a steamer! I flipped a shallow dish upside down inside a pot, filled to just under the top with water, and popped a plate for the fish on top. Et voila! Ready to steam anything.) I put the fish on foil to steam which I turned up around the edges to make sure the juices were held in. On both sides of the fish, I cut a few diagonal incisions, and rubbed salt and pepper into the skin.



While the fish was steaming, I minced up 3 cloves of garlic, finely sliced a piece of ginger about 5cm long, and roughly chopped 4 spring onions. If you're making this (and seriously, you should) remember to pop some rice on to boil while your fish is steaming so that it's ready at the same time.



When the fish was ready (the flesh was white in the cuts I'd made, and its eye was white instead of clear), I sprinkled the garlic over it, then the ginger, then the spring onions. I topped with 1 1/2 tablespoons of light soy sauce and 1/2 a tablespoon of fish sauce. 

In a pan I heated up 2 tablespoons of vegetable cooking oil and 2 tablespoons of sesame oil (keep a lid handy to protect yourself from splatter!). Once hot, I poured the lot over the fish and then sat down to inhale it all.



I served up with some baby bok choi in garlic and oyster sauce.

Trust me - once you've had steamed fish Asian style, you will never think of steamed fish as boring again. And don't be worried about bones - as long as you sliiiiide that tender fish off in the same direction as the bones, you will be just fine. Enjoy!

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