Cantonese-style whole steamed fish

TIME30 minutes MAKES4 servings PORTION
0.5x 1x 2x 3x

This recipe works great with sea bass, flounder, fluke, snapper, or tilapia.

INGREDIENTS

  • 600-700g whole fish (gutted and descaled)
  • 1 inch ginger (julienned)
  • 5 spring onions
  • Coriander
  • 2 tbsp oil

Sauce

  • 2 tbsp light soy sauce
  • 1/2 tbsp cooking wine
  • 1 tbsp water
  • 1 tbsp sesame oil
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 1/2 tsp dark soy sauce

STEPS

  1. Prepare the fish by cutting off the fins on both sides. If necessary rinse the fish under water and scrape away any dried blood left on the bones/spine. Place the fish on a dish that will fit in your steamer.

  2. Cut the green tops (the top third) off the spring onions, and place them under the fish. Place a few slices of julienned ginger on top of the fish. Cut the remaining spring onion into 2 inch pieces, and thinly slice them.

  3. Mix the sauce ingredients together in a small bowl.

  4. Steam the fish for approximately 10-12 minutes. When done, pour off the juices, and place the julienned ginger and spring onion on top.

  5. Heat 2 tbsp of oil on high heat (about 2 minutes), and carefully pour over the fish, ginger, and spring onion. Garnish with coriander, sesame oil and the sauce, and serve.

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