Because it is Holy Week…
As well as for BFF, because of the steamed fish discussion we had last Saturday afternoon!
whole white fish, about 500 grams, cleaned*
about 1/2 teaspoon sea salt**
2 tablespoons tausi, rinsed and mashed, OR 4-6 pieces dried black mushrooms, rehydrated, diced finely
2 cloves garlic, minced
pinch of sugar, optional
splash of sesame oil***
splash of Shaoxing wine (or cooking rice wine)***
ground white (or black pepper)
1 tablespoon oil
1-inch knob (thumb-sized) ginger, sliced into thin matchstick size
1/2 tablespoon sesame oil
1/2 to 1 tablespoon water
1 tablespoon light soya sauce
1 piece labuyo, cut into largish pieces, optional
handful of wansoy
1 scallion, sliced thinly, diagonally
Rinse the fish and pat dry (use paper towels). Make 2 to 3 diagonal slits on the body of the fish. Rub salt on the fish; put a little inside the cavity also (through the opening on the side of the head).
Meanwhile, start the steamer and let the water boil at a gentle simmer.
Combine mashed beans OR diced mushrooms, minced garlic and sugar, if using, and sesame oil, wine pepper and a pinch of salt. Rub the mixture on both sides of the fish; stuff some in the fish cavity also.
Place some ginger on the steaming plate. Place the fish on top of the ginger. Place some ginger on the top side of the fish, as well as in the cavity.
Steam the fish for 8 minutes.
Meanwhile, mix together the ingredients for the sauce; set aside while waiting for the 8 minutes to finish. Remove any liquid from the plate (drain gently).
Pour sauce over the fish and return to the steamer. Steam another 2 minutes, or until fish is done. Do not over-cook the fish.
Garnish with sliced scallions before serving.
*I like using a fish called Kingfish, basically a red tilapia. But any white fish (lapulapu, tilapia, pompano, etc.) will do. Fish fillets will also work, but steaming time will be a bit less.
**Adjust the salt based on personal taste.
***Adjust the “splash” to personal taste.