Steamed Whole Fish with Ginger and Green Onions (Ching Jing Yue)

Serves 4 (as part of a meal)

This is a simple and practically foolproof technique for cooking delicate fish. The simple ingredients for the light sauce do not overpower the natural sweetness and flavour of the fish. I prefer a delicate textured fish such as rock cod, but a small salmon or a large trout are good substitutes.

One 1 1/5 pound whole fish, such as cod, snapper or salmon washed and cleaned with head and tail intact

1 1/2 tsp. salt

8 sprigs fresh cilantro, torn

One 1-inch thick slice fresh ginger, lightly smashed

2 garlic cloves, peeled

2 whole green onions, cut into thirds

2 Tbsp. peanut oil

2 tsp. salt

2 tsp. sugar

2 Tbsp. Chinese white rice wine, or substitute with gin or dry sherry

3 Tbsp. light soy sauce

1 tsp. sugar

1 Tbsp. dry sherry

2 Tbsp. fresh ginger, cut into fine julienne

2 green onions, cut into fine julienne

2 Tbsp. vegetable oil

Thoroughly wash and rinse the fish, drain and pat dry. Rub the salt gently through the cavity and outside of the fish and rinse again. Place on a baking rack to drain.

Use a large enough saucepan to hold the fish or a fish poacher and add about 1 1/2 inches of cold water (about 2 to 3 quarts). Add the cilantro, ginger, garlic, green onions, peanut oil, salt, sugar and rice wine and bring to a boil. When the poaching liquid is at a rapid boil, add the fish, cover and return to a boil. Cook for 1 minute, covered and then reduce heat to low and simmer for 5 minutes. Turn off heat and allow the fish to rest for a further 4 minutes, covered. To test for doneness, poke the thickest part of the fish with a fork or chopstick; the fish should flake easily. Most Chinese prefer their fish slightly underdone to keep the flesh moist and succulent. If you prefer a well-done fish, allow the fish to simmer for another 2 minutes, covered.

Carefully remove the whole fish from the saucepan, and transfer to a warm serving platter. In a small saucepan heat together the soy sauce, sugar and sherry. Pour over the fish, and garnish with ginger and green onion. Heat the vegetable oil over high heat until hot but not smoking. Carefully pour the hot oil over the fish and serve immediately.