Ginger and Shallot steamed fish

Serves 2

Ingredients:

1-1.4kg whole, cleaned white fish (snapper or coral trout are good options).

50ml light soy sauce (approximately 1/8 cup)

1/2 tsp. sugar

1 tsp. toasted sesame oil

30g ginger, peeled and julienned

6 green onions (shallots) light green and white parts julienned

2 Birdseye chilies (optional)

50ml vegetable oil (approximately 1/8 cup)

30-40 ml sake or shoaling or sherry

5 shiitake mushrooms (optional)

Method:

Make two cuts into the flesh of the fish on either side. Fill the belly of the fish with 1/3 of the julienned ginger. Leave the fish out on the bench to dry out and temper while you prepare the other ingredients.

Place the shiitakes on a large sheet of aluminium foil that will wrap around the fish. You may need to use two sheets side by side to be big enough. Place the fish on top of the mushrooms and splash the top with the sake. Wrap the whole thing up tightly and place in a 200 degree oven for approximately 10-15 minutes but this will depend on your oven and the size of your fish. Perfectly ok to open the parcel and have a look. Usually when the eyes pop out then it is finished. When finished, place the whole fish with juices and the mushrooms on a plate. Place the ginger shallots and chilis on top off the fish. heat the vegetable oil in a small pot until almost smoking and then pour it directly onto the shallots and the ginger. Finally, mix the soy, sugar and sesame oil and pour this over the hot fish. Serve with steamed white rice.