World Cuisine

  • 1 kg (2 lb) whole fish (such as pomfret, plaice, snapper or sea bass), cleaned, scaled (if necessary), gutted, scored 3–4 times with a sharp knife
  • 3.5 cm (1½ inch) piece of fresh root ginger, peeled, finely shredded
  • 50 g (2 oz) button mushrooms, wiped, thinly sliced
  • 50 g (2 oz) smoked bacon, cut into thin strips
  • 4 spring onions, cut into 2.5 cm (1 inch) lengths
  • 2 small preserved plums, lightly bruised
  • 2 tablespoons light soy sauce
  • pinch of ground white pepper
  • coriander leaves
  • a few slices of red chilli

Place the fish on a deep plate slightly larger than the fish. Use a plate that will fit on the rack of a traditional bamboo steamer basket or on a steamer rack inside a wok. Sprinkle the fish with the ginger, mushrooms, bacon, spring onions, preserved plums, soy sauce and pepper.

Fill a wok or steamer pan with water, cover and bring to a rolling boil on a high heat. Set the rack or basket over the boiling water. Cover and steam for 15–20 minutes (depending on the variety and size of the fish) or until a skewer will slide easily into the fish.

Remove the fish from the steamer and place on a warm serving plate. Garnish with coriander leaves and chilli slices, and serve with Jasmine Rice (see page 126).

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