Geoff Jansz met with Eric Wong, Managing Director of the Golden Century Seafood Restaurant in Sydney. He asked Eric if he could use the restaurant kitchen to prepare a Cantonese style recipe: steamed perch garnished with ginger and served with a sweet sauce.
Ingredients
(Serves 4)
1 whole perch, scaled and cleaned
Sauce
1 cup chicken stock
1/2 cup light soy sauce
1/2 cup dark soy sauce
1/4 cup white sugar
1 tablespoon sesame oil (optional)
Garnish
2 tablespoons ginger, thinly sliced
1 bunch spring onions, thinly sliced
1/2 cup peanut oil
Method
1. Before slicing the spring onions, cut off the white stems and place in a row along the base of a dish. This will allow the steam to pass under the fish when cooking.
2. Lay the fish on top of the stems, place in the steamer and cook for around 8 minutes.
(Tip: the fish is cooked when the meat turns a creamy white and falls easily away from the bone.)
3. Put all the sauce ingredients except for the sesame oil into a small pot. Bring to the boil then reduce to a simmer for 5 minutes.
4. Gently heat the peanut oil in a separate pot.
5. Just before the fish is ready, add the sesame oil to the simmering sauce and stir, combining well.
6. When the fish is ready, discard any excess liquid. Place the fish on a serving platter and top with the garnish. Pour the hot peanut oil over the garnish and the fish. Finally, pour the simmering sauce around the fish and serve.
Further information
Bamboo steamers are available from Asian supermarkets and homeware stores, with prices starting at around $10.