Cantonese Steamed Fish with Ginger & Scallions
Servings:
2
Prep Time:
10 minutes
Cook Time:
15 minutes
Difficulty:
Easy
Ingredients
- Whole white fish (sea bass, bream, trout): 600-800g, scaled and cleaned
- Ginger, matchsticks: 3-4 tbsp
- Scallions, finely shredded: 3-4
- Cilantro: small handful
- Light soy sauce: 3 tbsp
- Shaoxing wine: 1.5 tbsp
- Sugar: ½-1 tsp
- Water: 2 tbsp
- Neutral oil: 3-4 tbsp
- Salt: to taste
Instructions
- Rinse and pat fish dry, score both sides 2-3 times
- Lightly salt cavity and outside, stuff some ginger in cavity
- Put fish on heatproof plate that fits steamer, place ginger strips and scallion white parts under fish as a rack
- Steam over vigorously boiling water 8-10 minutes until flesh flakes easily
- Mix soy sauce, Shaoxing wine, sugar, and water, warm gently
- Pour off excess liquid from plate
- Scatter remaining ginger and all scallion over fish, plus cilantro
- Heat oil until just smoking, pour over aromatics so they sizzle
- Spoon warmed soy mixture around fish and serve