Cantonese Style Steamed Fish

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement