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Cantonese Style Steamed Fish

From cook book "The Food of the World"

Ready In:
1hr
Serves:
Units:

ingredients

directions

  • Place the fish in a large bowl.
  • Add the rice wine, soy sauce, chopped ginger and sesame oil, and toss lightly to coat.
  • Cover with clingfilm and leave to marinade in the fridge for 10 minutes.
  • Arrange the fish on a heatproof plate, with the marinade, and place in a steamer. Steam over simmering water in a covered wok for 5-8 minutes, or until the fish flakes when the skin is pressed firmly or the dorsal fin pulls out easily.
  • Remove the fish from the steamer and place in a heatproof platter.
  • Heat a wok over high heat, add the oil and heat until smoking.
  • Sprinkle the steamed fish with the spring onion, shredded ginger and pepper, and slowly pour the hot oil over the fish.
  • This will cause the skin to crisp, and cook the garnish.
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RECIPE MADE WITH LOVE BY

@tomoko matsunaga
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@tomoko matsunaga
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"From cook book "The Food of the World""
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  1. tomoko matsunaga
    From cook book "The Food of the World"
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