Book of Days Tales

The second Sunday in October is grandparents’ day in both Germany and Hong Kong. So, you have your choice of recipes. This one is a favorite of mine from Hong Kong. This recipe

Ingredients

Fish & marinade

    275 gm fish steak
    1 Tbsp. Shaoxing wine
    ⅛ tsp. salt
    3 slices old ginger
    green onion (6 2-inch pieces)
    1 dash white pepper

Garnish

    1 stalk green onion (thinly sliced)
    1 Tbsp. old ginger (thinly juilenned)
    coriander leaves
    red chile (thinly julienned, optional)

Crispy ginger

    2 Tbsp. old ginger (thinly julienned)
    2 Tbsp. cooking oil

Sauce

    1 Tbsp. light soy sauce
    1 tsp. fish sauce
    1 tsp. Shaoxing wine
    1 tsp. sugar

Hot oil drizzle

    1 tsp. sesame oil
    1 tsp. canola oil

Instructions

Place the fish on a heatproof dish and pour over the wine and salt. Divide the ginger and green onion in two and place half under the fish and half on top. Allow to marinate for 5 minutes.

Meanwhile bring a steamer to a high boil, and steam the fish on high heat for 8 minutes.

Mix the ingredients for the sauce well, making sure the sugar dissolves.

Heat the oil for crispy ginger in a skillet over medium-high heat and fry the ginger until golden and crispy.

When the fish is cooked pour the sauce over it. Do not drain liquid from cooking.

Garnish with the garnish ingredients plus the crispy ginger.

Heat the sesame and canola oil on high heat, and drizzle over the garnish.