Chinese Chilli Oil & Ginger Steamed Fish

Chinese Chilli Oil & Ginger Steamed Fish Ingredients

Fish1 whole fish of choice, abt 400 g (I usually use seabass or seabream)1 inch ginger (julienned)Chilli Oil1/4 cup neutral oil1 small star anise1 inch cinnamon stick1 shallot (finely diced)1 clove garlic (finely diced)1-2 tbsp chilli flakes1/2 tsp Sichuan pepper powder2 tbsp soy sauceGarnishfresh red chillies (sliced)parsley or cilantro (chopped)

Steps

Rinse gutted & scaled fish under running water, drain, pat dry with kitchen towels & place on a heatproof plate big enough for fish but small enough to fit into pot or wok used for steaming.Make shallow slits on both sides, stuff ginger slices into slits & cavities, set aside.Add 2 cups of water into a pot or wok, place a small heatproof bowl in the center (upside down) to act as a base for the plate of fish & put the lid on.Place on medium high heat, bring water to a boil, gently lower plate of fish, balance on the base, cover with lid & steam for 8-10 mins (depending on exact size & thickness of fish)Meanwhile, bring oil in a small saucepan to a boil.Combine the rest of the ingredients for chilli oil in a heatproof bowl, add hot oil & mix well (be careful)Uncover lid, remove plate of fish & drain water collected on plate, pour chilli oil, garnish & serve immediately.