Hunan Steamed Fish with Chopped Chili

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Rinse the whole fish thoroughly under cold water, then pat it completely dry with paper towels.

   Ca. 1 min.

2. 2

   Place the fish on a heatproof plate that fits inside your steamer. Insert some of the sliced ginger and scallion pieces into the scored cuts and the cavity of the fish.

   Ca. 2 min.

   Kokkens note: Ensure the plate is elevated slightly so the fish does not sit in condensed water.

3. 3

   Set up your steamer and bring the water to a rolling boil. Carefully place the plate with the fish into the steamer, cover, and steam for 10-12 minutes, or until the fish is opaque and flakes easily with a fork.

   Ca. 12 min.

   Kokkens note: Cooking time will vary depending on the thickness of your fish. Avoid overcooking to keep the fish moist.

4. 4

   While the fish is steaming, prepare the chili topping. In a small bowl, combine the fermented salted chili, fresh red chili, minced garlic, minced ginger, soy sauce, rice vinegar, and sugar.

   Ca. 5 min.

   Kokkens note: Wear gloves when handling fresh chilies to avoid skin irritation.

5. 5

   Once the fish is cooked, carefully remove the plate from the steamer. Discard the cooked ginger and scallion from the fish and drain any accumulated liquid from the plate.

   Ca. 1 min.

6. 6

   Spread the prepared chili topping evenly over the steamed fish.

   Ca. 1 min.

7. 7

   Heat the peanut oil in a small pan until it is shimmering and just beginning to smoke. Carefully pour the hot oil over the chili topping on the fish; this will sizzle and release the aromatics.

   Ca. 2 min.

   Kokkens note: Be cautious when pouring hot oil. A sizzle indicates the oil is hot enough to awaken the flavors.

8. 8

   Garnish with fresh sliced scallion and serve immediately with steamed rice.

   Ca. 1 min.