Ginger Fish Sauna

http://www.consumingpassions.com.au/

- Recipe in Description
Serves: 4
Notes:
One of my favourite ways of dealing with whole fish. It is steamed over a spicy ginger liquor, which then becomes a tasty sauce.

Ingredients:
1 whole fish (coral trout, snapper) about 1.5kg, cleaned and scaled
2 tsp turmeric
1×5cm piece of ginger, crushed
Peel and juice of an orange
750ml fish or chicken stock
500ml water
1 Tbsp reduced salt soya sauce
3 cardamom pods
1 tsp chopped or minced ginger
1 Tbsp spring onion white part, chopped
1 Tbsp spring onion green part, chopped
2 Tbsp capsicum cut into thin strips
1 Tbsp peanuts
1 tsp sesame oil
2 tsp peanut butter
2 Tbsp coconut milk (optional)
1 tsp minced chilli

Method:
Cut a few slashes in the fish on each side. Place in plastic bag with turmeric, shaking bag to spread the turmeric evenly. Insert fish in the bag shake to cover fish with turmeric. Remove from the bag. Place the ginger and orange peel inside the body cavity. In a wok wide enough to take the fish, put the stock, water, soya sauce, cardamom pods and minced ginger. Put chopsticks across the wok to hold the fish -- or you could use a wire rack. Place the fish on the chopsticks or rack. Cover with lid or aluminium foil. Steam for around 30 to 40 minutes. Remember to allow longer if the fish has come directly out of the refrigerator. Check fish is cooked by inserting a knife into the flesh, which should come away from the bone. When cooked, remove fish from the wok and put in warm place. Remove rack, add orange juice and chilli to the steaming liquor and allow to reduce to a third of its volume. Stir in the peanut butter and coconut milk, if using. Do not allow the mixture to boil once coconut milk is added. Briefly fry white part of spring onions, capsicum and peanuts in the sesame oil. Serve fish with the sauce, garnished with green parts of spring onion. Leftover potential: Best eaten immediately or cold on same day. When cooked, remove fish from the wok and put in warm place. Remove rack; add orange juice and chilli to the steaming fish.