my OPS bro WT brought back from shanghai & gave me a 1kg 鲈鱼 stripe bass. i decided to cook it on 15.2.2108. ^^
like the 桂鱼 mandarin fish i did previously, as i was not certain how fish the fish might be, i decided to steam the fish separately & pour away the juice,. always felt wasted, but what the hack right?
i butterfly the fish & cut the sides.
i added sliced ginger to the fish & added 1 tbsp shaoxing wine, & a dash of sea salt.
steamed for 8 minutes & discard the steaming juice.
i then fried the ginger & chilli padi in a wok with 2 tbsp olive oil & 3tbsp light soy sauce.
then i poured the sauce over the fish & placed the sliced ginger nicely with the cuts, and added some cut spring onions…
i must say the fish & preparation were excellent! fish texture was firm & a bit like cod actually, and very sweet without adding sugar. really i think this preparation is excellent & better than the quite expensive 鲥鱼 in shanghai (which cost like 1/2 fish for RMB360).
this one here, cheap & simple and very tasty, sweet, flavourful fish. quite prefect la!