Chinese Cantonese Steamed Fish
A classic Cantonese dish that I grew up having. The fish is steamed to perfection in soy sauce with a high note of ginger and earthy tone of spring onions.
Chinese Cantonese Steamed Fish
A classic Cantonese dish that I grew up having. The fish is steamed to perfection in soy sauce with a high note of ginger and earthy tone of spring onions.
Cooking Instructions
- 1
Shred all your spring onions and keep the stem
- 2
Soak shredded Spring Onions in cold water to make it curly
- 3
Shred all your required amount of ginger
- 4
Lay fish on the plate
- 5
Put 2 inches of shredded ginger on top of the fish
- 6
Steam it for approximately 8 mins depending on how thick your fish is.
- 7
Now, prepare the sauce, smash spring onion stem
- 8
Put all sauce ingredients into a small sauce pan
- 9
Remove from the heat once it starts to bubble
- 10
Add shaoxin wine last & set it aside
- 11
Remove fish from steamer after 8 minutes and drain excess water
- 12
OPTIONAL: Remove steamed ginger, but I prefer it on.
- 13
Pour sauce over it and garnish it with curly shredded spring onions. You may also add a slice or 2 of chilli.
- 14
Pour a small amount of Rice Bran oil & sesame oil into a saucepan
- 15
Stir fry ginger until it’s golden
- 16
Pour hot flavoured oil over your fish and VOILA!
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