This is my version of a dish that Uncle Wu cooked as the staff lunch at the late Fung Shing in Lisle Street, London (see Food for Fort In Uncle Wu’s hands, it was a masterpiece of exquisite simplicity. I wouldn’t claim mine is in that league, but it makes for a damned fine light lunch or supper. Uncle Wu served it with steamed lettuce doused in oyster sauce. I like chicory, sliced in half and steamed with the fish. The slight bitterness works nicely with the herring, particularly with a squeeze of lemon on it.
1 herring per person
1 garlic clove per herring
1 thumb-sized piece ginger, peeled
Behead, gut and clean the herring. Salt the cavity generously. Crush the garlic and the ginger with the blade of a knife, and place both in cavity of the herring. Get the steamer steaming. Place the herring in the steamer and cook for about seven minutes, until cooked. Serve with a squeeze of lemon, if you like, but it’s not necessary.