Steamed Fish with Ginger

Recipe:

1 x 750 g snapper, cleaned and scaled
2 tablespoons finely grated ginger
2 teaspoons dry sherry
2 tablespoons soy sauce
2 tablespoons peanut oil
2 teaspoons sesame oil
2 spring onions, finely sliced diagonally
1/2 cup pine nuts, toasted
1 rasher bacon, diced and cooked until crisp, optional

Method:

Wash the snapper, removing any remaining loose scales. Pat dry with absorbent paper. Place fish on a large heatproof dish; sprinkle with ginger, sherry and soy. Leave 30 minutes in the refrigerator.

Place a round cake-cooking rack in a wok and balance the dish on it. Carefully pour 6 to 8 cups of boiling water into the wok. Cover the wok and steam the fish over a rolling boil for 10 minutes.

Test for degree of cook by flaking a little flesh from the thickest part of the fish with a fork. It is ready when it flakes easily and is milky white. Turn off heat and keep dish covered.

Heat the oils in a small pan until very hot. Carefully remove fish on its dish from the wok. Sprinkle the spring onion over the fish, carefully pour on the hot oil. Garnish with nuts and bacon, if used. Serve at once with stir-fried vegetables and steamed rice.