YEO’S STEAMED WHOLE FISH

“In my family and familial culture… affection is shown by how much you feed someone. When your Mum or Aunty sees you, the question isn’t even “How are you?”, it’s “Have you eaten yet?”

We cannot wait to make his steamed fish dish and in the interview we took particular note of Yeo’s advice to be meticulous when you julienne the ginger and spring onions.

gobble up yeo's interview here

*

gobble up yeo's interview here *

ingredients

1 x fresh white fish

Cleaned and gutted

3 inches fresh ginger

Finely julienned

3 x spring onions

Finely julienned, whites separated

Fresh coriander

Chopped

Neutral oil

Vegetable, canola etc

Water

Light soy sauce

Salt

White pepper

Sugar

Steamed white rice

NOTE: Use anything in season, look out for juvenile fish (eg pinky snapper) if you don't have a pot or wok that is huge , ask the fishmonger to clean it!

method

1. Trim fins and tail with kitchen shears. Gently scrape all over to remove scales. Use a brush or spoon to scrape out any innard residue left in the cavity. Rise clean!

2. Rig up your steaming apparatus (see the drawn examples)

3. Bring water to boil before placing fish inside and steaming for approx 10 mins. Check if done by poking with a knife or fork. Pierce to the bone and if it flakes easily, you're all good. Flesh should be opaque white. Tip out all the liquid on the plate carefully.

IN A SEPERATE SAUCEPAN...

4. While fish is steaming, gently fry half the ginger, spring onion whites, salt and sugar (just a pinch) until fragrant, then add soy sauce and pepper to taste. Adjust sugar to taste and dilute with water also to taste; bring to a simmer

5. When the fish has finished steaming and you've ditched the fishy water, spread remaining half of ginger and spring onion green parts over the body.

6. Strain the simmering sauce mixture directly onto the fish using a sieve and serve with steamed white rice (very important!)

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