Chinese new year is coming soon. One of the mandatory dishes on the new year's table in Cantonese cuisine is steamed fish. The fact is that in the Cantonese dialect of Chinese, the words "fish" and "abundance" sound very similar.
First you need to prepare the sauce. Put the chopped garlic, 5 g of chopped ginger, part of the parsley and onion in the soy sauce. Leave to infuse.
In a wok, pour 5 cm of water, place a steamed cooking stand there and put it on the stove to boil.
While the water boils, take the cleaned and gutted fish. Fish can be absolutely any, both marine and freshwater. I have a small pink salmon today. In the original recipe, the fish should have a head and tail, which symbolizes the successful beginning and end of new cases. But I just didn't fit in the wok and had to cut off the head and the tip of the tail.
RUB the fish with salt. On a heat-resistant dish, put the lower white parts of the onion. We put fish on them. On the fish, put slices of ginger and pour two tablespoons of sesame oil.
Put the fish dish in a steamer, where the water should already boil.
Cover and cook for 7-15 minutes depending on the size of the fish.
Drain the liquid from the dish. Remove the ginger slices and onion from under the fish. And pepper to taste. Sprinkle the remaining onion and parsley over the fish. Strain the sauce through a sieve and pour it around the fish. Do not pour the sauce on top. Heat the remaining sesame oil and pour it over the fish.
Eat hot, dipping the fish in the sauce.