Cantonese Steamed Fish is an aromatic and simple dish that is perfect for every occasion. The fish is steam and then drizzled with hot oil & light soy sauce. It is super easy to make and healthy. Steamed fish is so easy to prepare and steaming is the best method to opt for in order to taste the freshness of the fish.
Ingredients:
- 1 whole fish/ half fish/ fillet
- 2 inches ginger, cut into thin strips
- 1-2 stalk scallion, cut into 2-inch length & into thin silken threads
- 1 small bunch cilantro leaves, chop thinly
- 2 tablespoons cooking oil
Seasoning:
- 2 tablespoons light soy sauce
- 1/4 teaspoon salt, to taste
- 1/4 teaspoon sugar, to taste
- 2 tablespoons water
Steps:
- Clean the fish & set in a plate.
- Fill your wok or saucepan with about an inch of water, cover and bring it to a boil.
- Place plate on the rack. Cover and steam for about 15 minutes. (If your fork easily cuts through to the bottom of the plate, your fish is done)
- Remove the plate from the pot and drain any remaining water off.
- Spread cilantro and about 1/3 of the scallion (use the green portions), directly onto the steamed fish.
- Combine light soy sauce, salt, sugar and water into a small bowl and mix well.
- Heat a small saucepan to medium to high heat and add cooking oil.
- Add ginger and let it brown lightly, about a minute.
- Then, add the rest of the scallions, & soy mixture.
- When scallions are wilted – about 30 seconds, take it off the heat & pour the entire mixture over the fish.
- Serve immediately.
Note: May add tofu & steam together.
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