Whole snapper with cantonese rice
A whole fish is impressive to serve and this fragrant, steamed one, drizzled with sesame oil and spring onion, would be a great addition to a Chinese meal, especially during Spring Festival - Chinese New Year - celebrations. In Chinese, ‘fish’ sounds like 'surplus' and it is important that the fish is served with the head and tail intact, to ensure a good start and finish and to avoid bad luck throughout the year.
|1 large||Whole snapper, or similar fish, cleaned|
|3 cups||Fish stock, or vegetable stock|
|1 Tbsp||Grated ginger|
|2||Garlic cloves, crushed|
|2 Tbsp||Canola oil|
|1 large||Onion, diced|
|1 Tbsp||Soy sauce|
|1 Tbsp||Tomato paste|
|3 cups||Cooked rice, cold, long grain|
|1||Chilli, sliced, you may need 2 chillies, according to taste and heat|
|½ cup||Bamboo shoots, sliced|
- If possible, loop a piece of string around the head and tail of the fish to bend the tail up. Alternatively, support the tail with skewers. Place the stock, ginger and garlic in a wok. Bring to the boil then poach the fish for about 5 minutes, until cooked.
- Meanwhile, heat the oil in a non-stick pan and stir-fry the onion, until softened. Add the soy sauce, tomato paste, sugar, rice, chillies, bamboo shoots and peas and stir-fry, until cooked. Place on a serving dish. Top with the fish. Serve drizzled with the sesame oil and spring onions.