Cantonese-Style Steamed Fish

30 mins
Serves 1
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Directions

  1. 1Season the white fleshed fish fillets with salt and drizzle Chinese cooking wine over them.
  2. 2Season the white fleshed fish fillets with salt and drizzle Chinese cooking wine over them.
  3. 3Season the white fleshed fish fillets with salt and drizzle Chinese cooking wine over them.
  4. 4Peel and thinly julienne a large knob of ginger, and slice a few pieces to lay on the bottom of the plate.
  5. 5Peel and thinly julienne a large knob of ginger, and slice a few pieces to lay on the bottom of the plate.
  6. 6Peel and thinly julienne a large knob of ginger, and slice a few pieces to lay on the bottom of the plate.
  7. 7Cut scallions into 3-inch segments, saving 4-5 segments for the bottom of the plate and thinly slicing the rest lengthwise.
  8. 8Cut scallions into 3-inch segments, saving 4-5 segments for the bottom of the plate and thinly slicing the rest lengthwise.
  9. 9Cut scallions into 3-inch segments, saving 4-5 segments for the bottom of the plate and thinly slicing the rest lengthwise.
  10. 10On a plate, create a bed of sliced ginger and scallion segments, then place the fish fillets on top.
  11. 11On a plate, create a bed of sliced ginger and scallion segments, then place the fish fillets on top.
  12. 12On a plate, create a bed of sliced ginger and scallion segments, then place the fish fillets on top.
  13. 13Steam the fish for 10-12 minutes on medium heat.
  14. 14Steam the fish for 10-12 minutes on medium heat.
  15. 15Steam the fish for 10-12 minutes on medium heat.
  16. 16While the fish is steaming, prepare the sauce by combining soy sauce, sugar, sesame oil, and water in a small bowl.
  17. 17While the fish is steaming, prepare the sauce by combining soy sauce, sugar, sesame oil, and water in a small bowl.
  18. 18While the fish is steaming, prepare the sauce by combining soy sauce, sugar, sesame oil, and water in a small bowl.
  19. 19Remove the steamed fish, draining out all the liquid.
  20. 20Remove the steamed fish, draining out all the liquid.
  21. 21Remove the steamed fish, draining out all the liquid.
  22. 22Add the julienned ginger and thinly sliced scallions on top of the steamed fish.
  23. 23Add the julienned ginger and thinly sliced scallions on top of the steamed fish.
  24. 24Add the julienned ginger and thinly sliced scallions on top of the steamed fish.
  25. 25Pour the prepared sauce over the fish.
  26. 26Pour the prepared sauce over the fish.
  27. 27Pour the prepared sauce over the fish.
  28. 28Heat the neutral oil in a ladle until it is hot, just before it starts to smoke.
  29. 29Heat the neutral oil in a ladle until it is hot, just before it starts to smoke.
  30. 30Heat the neutral oil in a ladle until it is hot, just before it starts to smoke.
  31. 31Pour the hot oil over the aromatics (ginger and scallions) on the fish.
  32. 32Pour the hot oil over the aromatics (ginger and scallions) on the fish.
  33. 33Pour the hot oil over the aromatics (ginger and scallions) on the fish.
  34. 34Serve the Cantonese-style steamed fish with rice and enjoy.
  35. 35Serve the Cantonese-style steamed fish with rice and enjoy.
  36. 36Serve the Cantonese-style steamed fish with rice and enjoy.

Ingredients

  • 2 7oz white fleshed fish fillets
  • 2 7oz white fleshed fish fillets
  • 2 7oz white fleshed fish fillets
  • Salt
  • Salt
  • Salt
  • Shaoxing wine
  • Shaoxing wine
  • Shaoxing wine
  • 1 large knob ginger
  • 1 large knob ginger
  • 1 large knob ginger
  • 5 scallions
  • 5 scallions
  • 5 scallions
  • 2 tbsp light soy sauce
  • 2 tbsp light soy sauce
  • 2 tbsp light soy sauce
  • 1.5 tsp sugar
  • 1.5 tsp sugar
  • 1.5 tsp sugar
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • 3 tbsp warm water
  • 3 tbsp warm water
  • 3 tbsp warm water
  • 3 tbsp neutral oil
  • 3 tbsp neutral oil
  • 3 tbsp neutral oil

Equipment

knifeplatesteamersmall bowlspoonladle