Steamed Ginger Shallot Coral Trout - Recipe by Vincent Lim

Ingredients

Sauce:

2 tsp sugar
1/2 tsp white pepper
2 tsp chicken bouillon powder
2 tsp sesame oil
2 Tbs Shaoxing wine (Chinese cooking wine)
4 Tbs light soy sauce
120mL water
1/2 tsp YumYum or MSG

1.2-1.5 kg whole red coral trout or fish of your choice

To serve:

1 knob ginger, thinly sliced into matchsticks
1/2 spring onion (scallion), thinly sliced into matchsticks
Handful of coriander (cilantro) leaves
3 Tbs vegetable oil

Method

Combine all the sauce ingredients in a small saucepan. Bring the mixture to a simmer over medium heat, adjusting the seasoning to taste. Once the sauce is well balanced, set it aside.

Prepare the fish by scoring it four times on a diagonal on each side and place it in a steamer. Steam the fish over high heat for 10 minutes. Next, turn off the heat and let the fish rest in the steamer for an additional 2 minutes, allowing the residual heat to finish cooking. Check the doneness by gently inserting a fork into the thickest part of the fish. If it’s not fully cooked, steam for another 3 minutes.

Once the fish is cooked, arrange the sliced ginger, spring onion and coriander leaves on top. Pour the prepared sauce over the fish, letting it soak into the flesh.

Credits: This is an edited extract from The Wolf of Wok Street by Vincent Lim, published by Hardie Grant Books. Photography by Alana Dimou.

Photo Credits: This is an edited extract from The Wolf of Wok Street by Vincent Lim, published by Hardie Grant Books. Photography by Alana Dimou.