Steamed Whole Fish Chinese Tau Cheo Style

Ingredients

1 whole white fish, scaled and gutted

1 thumb-size piece ginger

2 cloves garlic

1 spring onion, very finely sliced

1 red chilli, very finely sliced

The Sauce

2 tablespoons tau cheo soybean paste

Drizzle sesame oil

1 tablespoon plum sauce

2 tablespoons water

1 to 2 tablespoons vegetable oil

Light soy sauce, to finish

PREPARATION

Method

1. Prepare the Paste

Roughly chop the ginger and garlic.

Place into a blender with tau cheo soybean paste, sesame oil and plum sauce.

Add 2 tablespoons of water and blend until smooth and spreadable.

2. Prepare the Fish

Ensure the fish is properly cleaned. Scales should be removed, the cavity washed thoroughly and the bloodline cleaned out.

Check freshness by looking at the eyes, which should be clear and slightly protruding, and the gills, which should be pink to bright red.

Place the fish onto a heatproof plate that fits inside your steamer.

Spread the blended tau cheo paste evenly over the fish.

COOKING

3. Steam

Bring a wok or steamer to a vigorous boil before placing the fish inside.

Steam over high heat for 8 to 12 minutes depending on size.

To check doneness, gently pull at the dorsal fin. If it comes away easily, the fish is cooked.

Alternatively, insert a toothpick into the thickest part of the flesh to ensure it flakes easily.

4. Prepare the Garnish

While the fish steams, finely slice spring onion and chilli.

Place them into ice water briefly to help them curl for presentation. Drain before using.

5. Finish with Hot Oil

Carefully remove the steamed fish from the steamer.

Scatter spring onion and chilli over the top.

Heat vegetable oil until smoking hot.

Pour the hot oil directly over the garnish to release aroma and create a sizzling effect.

Finish with a drizzle of light soy sauce over the fish.

Serve immediately with steamed rice.

School of Wok Tips

• Always bring the steamer to a full boil before adding the fish.

• Do not oversteam. Fish should flake easily but remain moist.

• Use ice water to curl spring onion and chilli for a professional finish.

• Pour oil when it is smoking hot to release maximum fragrance.

FAQs

How do I know if my fish is fresh?

Look for clear eyes that slightly protrude and bright pink gills. The fish should smell clean and mild.

Why steam instead of fry?

Steaming preserves the natural sweetness of the fish and keeps the texture delicate and moist.

How do I eat a whole fish with bones?

Run a spoon gently along the centre line of the fish and lift the flesh away from the bone.

Once the top fillet is removed, the central bone can be lifted to access the underside.