Cantonese-Style Steamed Fish
Directions
- 1Season fish with salt and drizzle Chinese cooking wine.
- 2Peel and julienne ginger thinly. Slice a few pieces for the plate.
- 3Cut scallions into 3-inch segments. Thinly slice some lengthwise, saving some for the plate.
- 4Place sliced ginger and scallion segments on a plate. Put fish on top.
- 5Steam fish for 10-12 minutes. Make sauce by combining soy sauce, sugar, sesame oil, and water.
- 6Remove fish, drain liquid. Add julienned ginger and scallions on top.
- 7Pour sauce over fish.
- 8Heat oil until almost smoking, then pour over aromatics.
Ingredients
- 2 7oz white fleshed fish fillets
- 0 salt
- 0 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
steamerknifeplatebowlladlesmall bowlsstove
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