Cat Fish Chinese

  • 1-3 pound whole cat fish, head off, cleaned and split like a book, with the bone in
  • ¼ cup root ginger chopped
  • ¼ cup onion chopped
  • 3 cloves garlic chopped
  • ¼ cup flat leaf parsley chopped
  • ¼ cup cilantro chopped
  • ¼ cup celery chopped into strips
  • 1 table spoon sesame oil
  • 3 table spoons olive oil
  • ¼ cup white wine
  • ¼ cup soy sauce
  • ¼ cup Worcestershire sauce
  • Salt and pepper


When you buy the cat fish, make sure that your fish monger is able to split the fish from the belly side so you can put all of your “stuff” on the inside of the fish as well as the outside.  In a fish steamer pot that is designed to allow the fish to cook without being in the fluid, place the fish on the rack and open the “flap” of fish to stuff it with your vegetables and seasonings.  If you don’t have a steamer pot you can use a roasting pan with a cover and fashion some “steaming racks” out of crumpled up aluminum foil so the fish is suspended above the liquid, about 1 ½ inches from the bottom of the pot.  Put ½ of the ginger root, onion, parsley, garlic, cilantro, celery.  Add ½ of the wet ingredients on the inside, salt and pepper and close the “flap”.  Repeat with the remainder of the ingredients on the top of the fish. Don’t worry if some falls off of the fish because its not going anywhere.  Cover the pot and allow to steam for at least 20 minutes.  Remove from pot and serve with Savory Rice.  You can pour the liquid from the steamer pot on to the rice.  When the fish is in the serving plate, surrounded by the savory rice, garnish with 1 chopped clove of garlic, 1 ounce of chopped cilantro and one ounce of ginger. Then  you can heat 2 table spoons of sesame oil in a pot and “glaze” the exposed fish that is garnished with the garlic, ginger and cilantro.

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