Chinese Steamed Fish with Ginger Shallot Sauce

1. This can be made with any firm white fish that is not too oily. It can also be made with fish fillets, however, whole fish is so much juicier! Sea bream and snapper are ideal - this is what we use the most. We feel that salmon and trout are too oily for this recipe, however, could be used.

2 x 400g / 13 oz fish is shown in the photos. This yields around 200g / 6.5oz of flesh and is a generous size serving for one person - I was SO FULL when I ate one of these for myself (with rice and steamed pal choi). You can make this with a slightly larger fish - there is enough sauce to make this with one around 450g / 15oz. This will serve 4 people sufficiently if there are sides.

If using fish fillets, use firm white fish around 150 - 180g / 5 - 6 oz each.

I purchase my fish gutted, scaled and cleaned.

2. Can substitute with Chinese cooking wine or dry sherry. If you cannot consume alcohol, this can be substituted with chicken broth.

3. All purpose soy sauce is what we use (Kikkoman). However, you can use light soy sauce. Dark soy sauce will not be appropriate - the flavour is too intense.

4. This is just for a touch of colour so I use long red chillies that are mild. (General rule of thumb: the smaller the chilli, the hotter it is!)

5. I served this with rice and steamed Pak Choi with Oyster Sauce (I used the sauce from this Restaurant Style Chinese Broccoli with Oyster Sauce).

6. Nutrition assuming 4 servings.