Steamed Flathead Fillet Hangzhou Style

Serves 6 as part of a shared banquet

Ingredients

400g Flathead fillet free of skin and bones 1 bunch of small bok choy, washed and drained thoroughly

90ml Black vinegar

60ml Light soy

30g White sugar

50-70g Good quality bacon or speck, shredded 6 Shallots, sliced into diagonals

90ml Peanut oil

Method

1. Arrange a pot with a bamboo steamer on your stove and

bring the water to the boil.

2. Place the bok choy on a heat-proof plate with a lip, you can

serve this fish on the dish you cook it in.

3. Arrange the Flathead over the bok choy and then combine the black vinegar, light soy and sugar together. Pour the sauce over the fish evenly.

4. Sprinkle the shredded bacon over the fish evenly.

5. Place the dish with the fish into the steamer and steam the

fish for around 5-6 minutes.

6. In a wok, heat the peanut oil until it reaches approximately

180°C (350F).

7. Remove the dish from the steamer and place onto your

bench and turn the heat off.

8. Sprinkle the shallots over the fish evenly and turn off the

heat to the peanut oil.

9. Carefully ladle the hot oil over the fish and lightly cook the

shallots. Serve with steamed jasmine rice.