Cantonese Steamed Coral Trout

Method

1. 1

   Score fish 3 times each side. Stuff cavity with sliced ginger and spring onion batons.

2. 2

   Lay on a heat-proof plate that fits in your steamer.

3. 3

   Bring a steamer to a rolling boil. Steam fish 10 min (for 1kg); 8 min for smaller.

4. 4

   Meanwhile, warm soy, Shaoxing, sugar together until sugar dissolves.

5. 5

   When fish is cooked, drain any pooled liquid. Top with julienned ginger and sliced spring onion.

6. 6

   Heat peanut oil until smoking. Pour over the fish dramatically. Drizzle with soy mixture. Scatter coriander.