Denise says:
In Chinese, the word for fish ‘yu’ is the same as the word meaning ‘abundance’ or ‘affluence’, so fish symbolises wealth. It is therefore eaten at New Year as a wish for affluence.
This is a delicious way to enjoy fish - and extremely low fat! The delicate but distinctive taste of the fish goes well with the ginger. Sizzling oil is a simple way to add flavour.
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Serves: 4 people
Ingredients:
450g firm white fish fillets, such as sole, plaice or cod1 teaspoon salt
1 savoy cabbage
2 cm fresh root ginger – peeled and cut into thin strips
1 spring onion – cut into thin strips
Handful of torn coriander leaves
2 tablespoon dark soy sauce
For the Sizzling Garlic oil
2 tablespoons ground nut or sunflower oil
1 tablespoon sesame oil
2 garlic cloves- peeled and thinly sliced
2 cm fresh root ginger – peeled and cut into thin strips
Method
1)Rub the fish with the salt to help firm the flesh.2)Set up a steamer and lay three to four cabbage leaves on the rack (or do this on a heatproof covered plate over a pan of water.)
3)Bring to the boil, then simmer.
4)Cut the fish fillets in half lengthways if large, then lay on the leaves in one layer folding to fit if necessary.
5)Scatter with the ginger. Cover and steam gently for 4 minutes or until just cooked.
6)Transfer the fish and leaves to a warm serving plate and scatter with the spring onions, coriander and soy sauce; keep warm.
7)Heat both oils in a small pan. Add the garlic and ginger and cook quickly stirring until golden. (Be careful not to over cook the garlic as if it burns it will taste bitter!)
To serve the stylish way: Pour the sizzling garlic oil over the fish and serve immediately.