Cantonese-Style Steamed Fish

30 mins
Serves 2
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Directions

  1. 1Season fish with salt and drizzle Chinese cooking wine.
  2. 2Season fish with salt and drizzle Chinese cooking wine.
  3. 3Season fish with salt and drizzle Chinese cooking wine.
  4. 4Peel and julienne ginger thinly. Slice a few pieces for the plate.
  5. 5Peel and julienne ginger thinly. Slice a few pieces for the plate.
  6. 6Peel and julienne ginger thinly. Slice a few pieces for the plate.
  7. 7Cut scallions into 3-inch segments. Thinly slice some lengthwise, saving some for the plate.
  8. 8Cut scallions into 3-inch segments. Thinly slice some lengthwise, saving some for the plate.
  9. 9Cut scallions into 3-inch segments. Thinly slice some lengthwise, saving some for the plate.
  10. 10Place sliced ginger and scallion segments on a plate. Put fish on top.
  11. 11Place sliced ginger and scallion segments on a plate. Put fish on top.
  12. 12Place sliced ginger and scallion segments on a plate. Put fish on top.
  13. 13Steam fish for 10-12 minutes. Make sauce by combining soy sauce, sugar, sesame oil, and water.
  14. 14Steam fish for 10-12 minutes. Make sauce by combining soy sauce, sugar, sesame oil, and water.
  15. 15Steam fish for 10-12 minutes. Make sauce by combining soy sauce, sugar, sesame oil, and water.
  16. 16Remove fish, drain liquid. Add julienned ginger and scallions on top.
  17. 17Remove fish, drain liquid. Add julienned ginger and scallions on top.
  18. 18Remove fish, drain liquid. Add julienned ginger and scallions on top.
  19. 19Pour sauce over fish.
  20. 20Pour sauce over fish.
  21. 21Pour sauce over fish.
  22. 22Heat oil until almost smoking, then pour over aromatics.
  23. 23Heat oil until almost smoking, then pour over aromatics.
  24. 24Heat oil until almost smoking, then pour over aromatics.

Ingredients

  • 2 7oz white fleshed fish fillets
  • 2 7oz white fleshed fish fillets
  • 2 7oz white fleshed fish fillets
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 Shaoxing wine
  • 0 Shaoxing wine
  • 0 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

steamerknifeplatebowlladlesmall bowlsstove
Cantonese-Style Steamed Fish | Clip Recipe