Peacock Style Steamed Fish
A visually stunning steamed fish dish sliced to resemble a peacock spreading its tail, seasoned simply with ginger and scallions.
Story
This dish transforms a whole fish into a beautiful display by slicing the body without cutting through the belly, allowing the meat to fan out like a peacock's tail during steaming. It is a classic festive dish that looks impressive but relies on the freshness of the fish and a light touch.
Ingredients
whole white fish (like sea bass or snapper)
1 (about 500-600g)
ginger
1 slice, plus matchsticks for garnish
cooking wine
1 tbsp
light soy sauce
1 tbsp
chopped scallions
2 tbsp
dried chili (optional)
1 tsp, chopped
Instructions
1
Prepare the Fish
Scale and gut the fish, keeping the head and tail intact. Make diagonal cuts along the back of the fish towards the belly, but do not slice all the way through the stomach. This allows the sections to fan out while keeping the fish connected.
2
Marinate
Arrange the sliced fish on a heatproof plate, fanning the slices out to create the 'peacock' shape. Drizzle the cooking wine over the fish and let it sit for 5 to 10 minutes.
3
Steam
Place a slice of ginger on top of the fish. Set up a steamer with boiling water over high heat. Steam the fish for approximately 4 to 6 minutes, or until the flesh is opaque and flakes easily. Discard the ginger slice after steaming.
4
Finish and Serve
Pour off the excess liquid from the plate into a small bowl. Mix this liquid with the soy sauce. Pour the sauce back over the fish and garnish generously with fresh scallions, ginger matchsticks, and chopped chili. Serve immediately while hot.
