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    You are in: Home / Recipes / Steamed Cantonese-Style Fish Recipe
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    Steamed Cantonese-Style Fish

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    hectorthebat's Note:

    Steamed Cantonese-style Fish

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    1. 1
      Pat the fish fillets dry with kitchen paper if needed, and season. Put on a heatproof plate and scatter over the shredded ginger.
    2. 2
      Pour water into a wok or deep pan to a depth of 2.5-5cm (1-2in) and insert a steaming rack. If you don't have a steaming rack, use an upturned heatproof dish to make a trivet. Put the pan on a high heat and bring the water to the boil.
    3. 3
      Put the plate of fish on the steaming rack or heatproof dish. Cover with a lid and gently steam for 10-12 minutes, until the fish is opaque and flaky.
    4. 4
      Remove the fish from the wok and divide between 4 plates. Drizzle over the light and dark soy sauces and scatter over the spring onions.
    5. 5
      Heat the oil in a small pan until smoking hot and carefully pour over each piece of fish. It will sizzle a little. Scatter over the coriander and serve immediately.

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    Nutritional Facts for Steamed Cantonese-Style Fish

    Serving Size: 1 (207 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 248.8
    Calories from Fat 60
    Total Fat 6.7 g
    Saturated Fat 1.0 g
    Cholesterol 99.0 mg
    Sodium 770.0 mg
    Total Carbohydrate 2.3 g
    Dietary Fiber 0.4 g
    Sugars 0.3 g
    Protein 42.5 g

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