Hot Water Fish
Ingredients
1 whole white fish or fillets such as pickerel, perch, white fish, sole or tilapia
2 green onions thinly julienned
2 tbsp of lemon zest cut thinly OR 2 tbsp fresh ginger thinly julienned
1-2 tsp soy sauce
½ tsp salt
¼ cup peanut or canola oil
Ingredients
1 whole white fish or fillets such as pickerel, perch, white fish, sole or tilapia
2 green onions thinly julienned
2 tbsp of lemon zest cut thinly OR 2 tbsp fresh ginger thinly julienned
1-2 tsp soy sauce
½ tsp salt
¼ cup peanut or canola oil
Directions
Prepare the green onions and lemon zest OR ginger. Cut the green onion on the diagonal. Use a vegetable peeler on a fresh lemon to obtain the peel trying to limit the amount of pith. Slice the peel finely.
Steam the fish for about 8 minutes or longer if a whole fish until cooked. Alternatively, bring a pan of water to the boil, reduce heat and cook the fish for 10 minutes.
Heat the oil in a heavy frying pan while the fish is placed on a platter and excess water drained. Sprinkle the salt and soy sauce over the fish. Place the lemon OR ginger and then the green onions on top of the fish. When the oil reaches the smoking point, pour it slowly over the green onions and lemon/ginger. Take care because the aromatics will sizzle while releasing their flavours into the fish. Serve immediately.
This was a recipe that Brian’s maternal grandfather employed when visiting Killarney and there were lots of perch readily available. More sophisticated variations on this theme with illustrations and videos can be found at the following links. The Woks of Life website is highly recommended for anyone interested in a wide variety Chinese recipes.
https://thewoksoflife.com/cantonese-steamed-fish/
https://thewoksoflife.com/steamed-whole-fish/
https://www.epicurious.com/recipes/food/views/steamed-whole-fish-with-ginger-scallions-and-soy-51115200
Prepare the green onions and lemon zest OR ginger. Cut the green onion on the diagonal. Use a vegetable peeler on a fresh lemon to obtain the peel trying to limit the amount of pith. Slice the peel finely.
Steam the fish for about 8 minutes or longer if a whole fish until cooked. Alternatively, bring a pan of water to the boil, reduce heat and cook the fish for 10 minutes.
Heat the oil in a heavy frying pan while the fish is placed on a platter and excess water drained. Sprinkle the salt and soy sauce over the fish. Place the lemon OR ginger and then the green onions on top of the fish. When the oil reaches the smoking point, pour it slowly over the green onions and lemon/ginger. Take care because the aromatics will sizzle while releasing their flavours into the fish. Serve immediately.
This was a recipe that Brian’s maternal grandfather employed when visiting Killarney and there were lots of perch readily available. More sophisticated variations on this theme with illustrations and videos can be found at the following links. The Woks of Life website is highly recommended for anyone interested in a wide variety Chinese recipes.
https://thewoksoflife.com/cantonese-steamed-fish/
https://thewoksoflife.com/steamed-whole-fish/
https://www.epicurious.com/recipes/food/views/steamed-whole-fish-with-ginger-scallions-and-soy-51115200