Steamed Cantonese-Style Fish |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Steamed Cantonese-style Fish Ingredients:
4 fish fillets |
1 1/2 tablespoons ginger |
2 1/2 tablespoons soy sauce |
3 tablespoons spring onions |
1 1/2 tablespoons oil |
handful coriander |
Directions:
1. Pat the fish fillets dry with kitchen paper if needed, and season. Put on a heatproof plate and scatter over the shredded ginger.
2. Pour water into a wok or deep pan to a depth of 2.5-5cm (1-2in) and insert a steaming rack. If you don't have a steaming rack, use an upturned heatproof dish to make a trivet. Put the pan on a high heat and bring the water to the boil.
3. Put the plate of fish on the steaming rack or heatproof dish. Cover with a lid and gently steam for 10-12 minutes, until the fish is opaque and flaky.
4. Remove the fish from the wok and divide between 4 plates. Drizzle over the light and dark soy sauces and scatter over the spring onions.
5. Heat the oil in a small pan until smoking hot and carefully pour over each piece of fish. It will sizzle a little. Scatter over the coriander and serve immediately.
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