CHINESE STEAMED FISH

Fish is delicate and must be cooked carefully to preserve its moisture and fine texture . The low cooking temperatures of the slow cooker are perfect for fish . This recipe is a superb way of cooking fish . Chinese parsley is also know as coriander and is used in this recipe , you can substitute coriander for ordinary parsley . If you are using fresh whole fish ( 2 ) , clean , scale and remove heads from fish , dip the fish into boiling water to loosen any scales that remain after cleaning . Slash fish in the thickest part and lightly salt inside and out . In a bowl place 1tbs of minced ginger , 2 spring onions chopped , a handful of fresh coriander or parsley roughly torn .If you are using coriander use the root as well . Mix to combine and then place the mixture in the stomach cavity of the fish . Now spray the bowl of your crock pot with cooking oil and then line it with remaning spring onions with the green stalks , 3 whole garlic cloves unpeeled and sliced in half and remaining coriander / parsley stalks from the bunch to form a bed for your fish . Place the whole fish side by side in the crock pot . Cover and cook on low for 90 minutes . Remove fish to a heated serving plate and garnish with a spread of minced garlic , shredded white ends of shallots and coriander sprigs . In a small saucepan bring 1/3 rd of a cup of peanut oil to a simmer and pour over the fish To serve sprinkle with soy sauce and serve immediately .