Lunar New Year Whole Steamed Fish

Ingredients

• 1 whole sea bass or carp (1.2–1.5kg), scaled and gutted
• 40ml Shaoxing wine
• 40ml light soy sauce
• 3 slices fresh ginger (5mm thick)
• 6 spring onions, white parts bruised, green parts halved lengthwise
• 15g goji berries
• 8 dried shiitake mushrooms, stems removed
• 15ml sesame oil
• 2 fresh red chilies, sliced
• 15g fresh coriander, picked
• 15g Sichuan peppercorns, toasted

Method

1. 1
   Pat fish dry and score skin diagonally at 2cm intervals on both sides; season cavity with sea salt and white pepper.
2. 2
   Arrange ginger slices and white parts of spring onions inside cavity; place fish on oiled steaming plate.
3. 3
   Combine Shaoxing wine, soy sauce, and 80ml water; pour around (not over) fish.
4. 4
   Steam over boiling water at full rolling boil for 18–20 minutes until dorsal fin pulls away easily and eye is opaque.
5. 5
   Remove plate carefully; sprinkle with goji berries, mushrooms, and green spring onion lengths.
6. 6
   Heat sesame oil until smoking; pour over fish to crisp skin.
7. 7
   Finish with fresh chili, coriander, and toasted Sichuan peppercorns; serve immediately.