Chinese Steamed Fish
This method of steaming the fish is achieved by using a large alluminum roasting pan, or by using heavy duty foil to make a seal tight envelope, which will
be heated and steamed in an oven.
Whole fish of choice. 1 to 5 lb fish can be used. Opakapaka, Uku, Onaga, Mahimahi, Salmon, Tilapia whatever you catch or whatever is free
Cleaned whole fish or fillet
1/4 cup Julienned ginger
1/2 cup chopped green onion.
2 Tbsp. sesame oil
1/4 cup peanut oil
Soy sauce to taste
2-3 medium-large ti leaves, washed, stem trimmed off. If no ti leaf, No worry.
Foil roasting pan large enough to fit the fish.
Heavy duty foil
1/2 cup water
1. Preheat oven to 375 degrees
2. Arrange ti leaves on bottom of pan. Fish will lay on leaves. But if no more no worry.
3. Place fish on leaves.
4. Sprinkle ginger on top of fish and some in the cavity.
5. Drizzle sesame oil over fish.
6. Pour water in pan.
7. Use enough foil to cover and make a seal tight around the entire edge of the pan.
8. Place pan in heated oven.
9. Heat and steam fish for 20 minutes, or until you can hear the water boiling and generating steam. The foil will budge up when steam
is created.
10. Check if fish is done. If so, open, sprinkle green onion on top fish.
11. Heat peanut oil in a small pot. As soon as if smokes, pour slowly over green onion. Be careful.
12. Drizzle soy sauce immediately after peanut oil.
Serve with hot rice