CHINESE STEAMED GREATER FORKBEARD

4 servings:

• 500 g greater forkbeard
• 5 cm ginger root, peeled and cut into thin strips
• 1 scalion stem, cut into thin threads
• 1 tbsp rice vinegar
• Fresh cilantro leaves
• Sunflower oil

For the sauce:

• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp water
• 2 tbsp sesame oil
• 2 tbsp sugar
• A pinch of ground white pepper

Directions:

1. Firstly, scale and gut the fish, then dry it.
2. Mix the sauce ingredients in a bowl and set them aside.
3. Put the greater forkbeard on a plate and add 1 tbsp of rice wine and half of the ginger strips.
4. Heat the wok with enough water to cook with steam. When the water starts boiling, put the fish inside the wok. Cover the wok and cook for 8 minutes.
5. While the fish is in the wok, heat the soy sauce, water, white pepper powder and sesame oil in a pan or pot. When bubbles appear, turn off the heat and set the mix aside.
6. When the greater forkbeard is ready, turn off the heat and discard the ginger strips.
7. Lay the other half of the fresh ginger strips on the fish.
8. Heat oil in a pan or pot over high heat, and pour it over the fish. Add also the sauce we previously set aside.
9. Serve with rice and with coriander and chives over the fish.