Cantonese-Style Steamed Fish
Directions
- 1Season fish with salt and lightly drizzle Chinese cooking wine over the fish.
- 2Peel and julienne ginger as thin as possible, 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.
- 4Add the sliced ginger and scallion segments to the bottom of a plate and place the fish on top.
- 5Steam the fish for 10 to 12 minutes on medium heat while you make the sauce by combining soy sauce, sugar, sesame oil, and water.
- 6Remove the fish, draining out all of the liquid, and add the julienned ginger and scallions on top.
- 7Pour the sauce over the fish and heat oil right before it starts to smoke.
- 8Pour the hot oil over the aromatics and enjoy with rice.
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
platesteamerladlewok
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