Cantonese Steamed Fish
Directions
- 1Cut the scallions into 2-inch lengths, cut them in half lengthwise, and julienne. Thinly slice and julienne the ginger. Roughly chop the cilantro. Reserve 1/3 of the aromatics for later.
- 2Combine the light soy sauce, salt, sugar, and hot water in a small bowl until dissolved.
- 3Prepare a steaming setup with 1-2 inches of water and bring to a boil.
- 4Rinse the fish fillet and place it on an oblong heat-proof plate. Place the plate in the steamer and steam over medium heat for 7-10 minutes. Check for doneness by piercing the thickest part with a butter knife; it should pass through easily.
- 5Drain any liquid from the plate. Spread 1/3 of the raw aromatics over the fish.
- 6Heat 2 tablespoons vegetable oil in a wok or saucepan over medium-high heat. Fry the remaining 2/3 ginger for 1 minute, add the white parts of the scallions for 30 seconds, then add the rest of the scallions and cilantro.
- 7Add the soy sauce mixture to the wok, bring to a bubble, and cook until the aromatics are just wilted, about 30 seconds.
- 8Pour the mixture over the fish and serve immediately.
Ingredients
- 2 whole scallion
- 2 tbsp ginger
- 1 small bunch cilantro
- 1 1/2 tbsp light soy sauce
- 1/8 tsp salt
- 1/8 tsp sugar
- 2 tbsp hot water
- 10 oz delicate white fish fillet
- 2 tbsp vegetable oil
Equipment
steamerwokheat-proof platemeasuring cupsmall bowlknifesaucepan
Tips
- Increase all sauce and aromatic ingredients by 50% or double for larger fish fillets.
- Some aromatics are cooked in the sauce while others are kept raw for a mix of textures and flavors.
- You can place the raw aromatics on the fish after adding the sauce and then pour an extra tablespoon of hot vegetable oil over them for extra presentation and sizzle.
- Use a dull butter knife to check doneness; the fish is done when the knife falls through without resistance.
