Directions
- 1Season the white fleshed fish fillets with salt and drizzle Chinese cooking wine over them.
- 2Peel and thinly julienne a large knob of ginger, and slice a few pieces to lay on the bottom of the plate.
- 3Cut scallions into 3-inch segments, saving 4-5 segments for the bottom of the plate and thinly slicing the rest lengthwise.
- 4On a plate, create a bed of sliced ginger and scallion segments, then place the fish fillets on top.
- 5Steam the fish for 10-12 minutes on medium heat.
- 6While the fish is steaming, prepare the sauce by combining soy sauce, sugar, sesame oil, and water in a small bowl.
- 7Remove the steamed fish, draining out all the liquid.
- 8Add the julienned ginger and thinly sliced scallions on top of the steamed fish.
- 9Pour the prepared sauce over the fish.
- 10Heat the neutral oil in a ladle until it is hot, just before it starts to smoke.
- 11Pour the hot oil over the aromatics (ginger and scallions) on the fish.
- 12Serve the Cantonese-style steamed fish with rice and enjoy.
Ingredients
- 2 7oz white fleshed fish fillets
- Salt
- Shaoxing wine
- 1 large knob ginger
- 5 scallions
- 2 tbsp light soy sauce
- 1.5 tsp sugar
- 1 tsp sesame oil
- 3 tbsp warm water
- 3 tbsp neutral oil
Equipment
knifeplatesteamersmall bowlspoonladle
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