Steamed Fish

Meal Type

Cuisine

Steamed Fish

Demonstrated by: Todd Hugo.
Firefighters in the Kitchen on October 16, 2000.

Ingredients:

6 to 8 lb ehu (squirrel fish snapper), weke' ula (red goatfish), moi (threadfin), or mullet
1/2 cup oyster sauce
6-inch piece ginger root, slivered
1 bunch green onions, chopped
2 bunches Chinese parsley, chopped
Minced garlic, optional
1 cup soy sauce
1 cup peanut oil

Clean fish and pat dry.
Cut diagonal slits on both sides of fish.
Rub oyster sauce inside and outside of fish.
Put ginger slivers in slits.
Place fish in a large heat-resistant dish and steam for 25 minutes.
Top the steamed fish with green onions, parsley, and garlic; pour soy sauce over fish.
Heat peanut oil until very hot; pour over fish just before serving.

Makes 8 to 10 servings.

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