Ginger-Steamed Kona Kampachi with Chinese Sausage

Ingredients

Yield:

4 servings

• • 2 pounds Kona Kampachi, scaled and cleaned
  • 3 each lup cheong (Chinese sausage, about 4 ounces), thinly sliced on the diagonal
  • 1 tablespoon chung choi (salted turnip), rinsed and minced
  • 1 tablespoon julienned ginger
  • 1 teaspoon salt
  • 2 tablespoons soy sauce
  • 2 tablespoons peanut oil
  • 1 teaspoon oyster sauce

• For The Garnish

  • 4 green onion stalks, sliced on the diagonal
  • 1 small bunch cilantro, cut into sprigs

Preparation

Difficulty:

Medium

Time:

20 MinutesPrep Time

Total Time:

25 MinutesCook Time

1. 1. Slice the lup cheong and the chung choi per the instructions in the ingredients list
   2. Peel and julenne the ginger.
   3. Fill the bottom of a tiered steamer (or a large pot with steamer insert) with water and bring it to a boil over high heat.
   4. Place cleaned Kona kamachi in an attractive heat-proof serving dish.
   5. Season with salt and chung choi.
   6. Arrange the ginger and lup cheong slices on top of the fish.
   7. Put the plate of fish in the steamer and steam for 20 minutes.
   8. While the fish is steaming, mix the soy sauce and oyster sauce in a small bowl. Cut up the green onions and cilantro for the garish.
   9. Remove the fish from the steamer. Pour the soy and oyster sauce mixture over the fish.
   10. Garnish with the green onion and cilantro.
   11. Heat the peanut oil in a small saucepan over high heat. When the oil has just started to smoke, carefully drizzle it over the fish.
   12. Serve the fish immediately.