Chinese Chilli Oil & Ginger Steamed Fish

Ingredients

• Fish
• 1 whole fish of choice, abt 400 g (I usually use seabass or seabream)
• 1 inch ginger (julienned)
• Chilli Oil
• 1/4 cup neutral oil
• 1 small star anise
• 1 inch cinnamon stick
• 1 shallot (finely diced)
• 1 clove garlic (finely diced)
• 1-2 tbsp chilli flakes
• 1/2 tsp Sichuan pepper powder
• 2 tbsp soy sauce
• Garnish
• fresh red chillies (sliced)
• parsley or cilantro (chopped)

Instructions

1. 1

   --- Steps ---

2. 2

   Rinse gutted & scaled fish under running water, drain, pat dry with kitchen towels & place on a heatproof plate big enough for fish but small enough to fit into pot or wok used for steaming.

3. 3

   Make shallow slits on both sides, stuff ginger slices into slits & cavities, set aside.

4. 4

   Add 2 cups of water into a pot or wok, place a small heatproof bowl in the center (upside down) to act as a base for the plate of fish & put the lid on.

5. 5

   Place on medium high heat, bring water to a boil, gently lower plate of fish, balance on the base, cover with lid & steam for 8-10 mins (depending on exact size & thickness of fish)

6. 6

   Meanwhile, bring oil in a small saucepan to a boil.

7. 7

   Combine the rest of the ingredients for chilli oil in a heatproof bowl, add hot oil & mix well (be careful)

8. 8

   Uncover lid, remove plate of fish & drain water collected on plate, pour chilli oil, garnish & serve immediately.