Fish<\/strong><\/em> Rinse gutted & scaled fish under running water, drain, pat dry with kitchen towels & place on a heatproof plate big enough for fish but small enough to fit into pot or wok used for steaming. Chinese Chilli Oil & Ginger Steamed Fish Ingredients Fish 1 whole fish of choice, abt 400 g (I usually use seabass or seabream) 1 inch ginger (julienned) Chilli Oil 1\/4 cup neutral oil 1 small star anise 1 inch cinnamon stick 1 shallot (finely diced) 1 clove garlic (finely diced) 1-2 tbsp chilli flakes 1\/2…<\/span><\/p>\n","protected":false},"author":2,"featured_media":10691,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[147,7],"tags":[],"class_list":["post-10690","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fish","category-main-dishes"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/10690","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=10690"}],"version-history":[{"count":1,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/10690\/revisions"}],"predecessor-version":[{"id":10708,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/10690\/revisions\/10708"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/10691"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=10690"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=10690"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=10690"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1 whole fish of choice, abt 400 g (I usually use seabass or seabream)
\n1 inch ginger (julienned)
\nChilli Oil<\/strong><\/em>
\n1\/4 cup neutral oil
\n1 small star anise
\n1 inch cinnamon stick
\n1 shallot (finely diced)
\n1 clove garlic (finely diced)
\n1-2 tbsp chilli flakes
\n1\/2 tsp Sichuan pepper powder
\n2 tbsp soy sauce
\nGarnish<\/strong><\/em>
\nfresh red chillies (sliced)
\nparsley or cilantro (chopped)<\/p>\nSteps<\/h2>\n
\nMake shallow slits on both sides, stuff ginger slices into slits & cavities, set aside.
\nAdd 2 cups of water into a pot or wok, place a small heatproof bowl in the center (upside down) to act as a base for the plate of fish & put the lid on.
\nPlace on medium high heat, bring water to a boil, gently lower plate of fish, balance on the base, cover with lid & steam for 8-10 mins (depending on exact size & thickness of fish)
\nMeanwhile, bring oil in a small saucepan to a boil.
\nCombine the rest of the ingredients for chilli oil in a heatproof bowl, add hot oil & mix well (be careful)
\nUncover lid, remove plate of fish & drain water collected on plate, pour chilli oil, garnish & serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"