Name: Cantonese Steamed Fish with Ginger and Scallion
Ingredients: 600 g whole sea bass or tilapia; 30 g fresh ginger; 4 stalks scallions; 3 tbsp soy sauce; 0.5 tsp sugar; 1 tsp sesame oil; 3 tbsp neutral oil; 1 tbsp Shaoxing rice wine; 0.25 tsp white pepper; 4 sprigs cilantro

1

Score fish diagonally on both sides, 3 cuts per side. Rub inside and out with salt, rice wine, and white pepper. Place a few ginger slices inside the cavity.

2

Prepare steamer. Place fish on a heatproof plate. Steam over high heat for 8–10 minutes (8 for 500g, 10 for 700g). Fish is done when flesh flakes at the thickest part.

3

While fish steams, julienne remaining ginger and scallions into thin 5cm strips.

4

Mix soy sauce, sugar, and 2 tbsp water in a small saucepan. Heat until sugar dissolves. Keep warm.

5

When fish is done, carefully pour off the liquid from the plate.

6

Lay ginger and scallion strips over the fish. Drizzle with warm soy sauce mixture.

7

Heat oil in a small pan until just smoking. Pour the hot oil directly over the ginger and scallions — it will sizzle dramatically. Garnish with cilantro and serve immediately.

Cantonese Steamed Fish with Ginger and Scallion

Ingredients

Instructions

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