Heat the oil in a small saucepan until it just begins to smoke. In a food processor, puree shallots, ginger, chile, soy sauce, 1-2 splashes of lime juice and the allspice until smooth. Allow it to cool to room temperature. I have kept Ginger Shallot sauce for as long as 2 weeks in the fridge. 2. Place the shallots, ginger and salt in a small bowl. Until I met him all my meals were eaten sans heads and eyeballs, true American-style. Carefully pour the hot oil over the fish, standing back slightly, as this may spit. Stir-fry fish, in batches, for 2 minutes until golden. Place fish in a bowl, pour shallot mixture over and turn to coat. Cook for 15 minutes over boiling water until the fish is cooked and flakes easily when tested with a fork. Unlike my Chinese husband, I did not grow up eating fish. Mix the stock, soy, sesame oil, shao xing and castor sugar and pour this over the fish, then top with the ginger… The only fish I ever ate was in stick form! Heat the oil in a small saucepan over a moderate heat for about 40 seconds, or until the oil starts to smoke. Rub the fish with salt and put it into the bowl on top of the shallots. Put the cabbage leaf and whole shallots on the bottom of a heatproof bowl that will fit into the steamer and take the fish comfortably. Then I met my husband and went to celebrate the New Year with his family. 4. Reheat wok over high heat. Pour the oil over the ginger shallot mixture. Peel and coarsely chop shallots and ginger root. Refrigerate after use. Squeze 2 tablespoons juice from lime. Stir-fry ginger for 30 seconds or until fragrant. https://cooking.nytimes.com/.../1013948-baked-fish-with-sesame-and-ginger Remove from the steamer. 5. Halve dried chile lengthwise and remove seeds. Add remaining oil and heat for 20 seconds. Add capsicum and bok choy and stir-fry for 2 minutes or until almost tender. Cut slits in the skin of snapper fillets. Read on to find out how to make this simple baked fish. 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