Cantonese Steamed Fish

Yield: 2

prepPrepare steaming set-up, fill with 1–2 inches water, bring to a boil
2 scallions	Julienne scallions & ginger, chop cilantro	Drain liquid, top with ⅓ aromatics	Heat oil, fry ginger 1 min, add scallions & cilantro	Add sauce, bubble & wilt 30 sec	Pour over fish, serve immediately
2 tablespoons / 30 g ginger
1 small bunch cilantro
1 ½ tablespoons light soy sauce	Mix soy sauce, salt, sugar & hot water
1/8 teaspoon salt
1/8 teaspoon sugar
2 tablespoons / 30 ml hot water
10 oz / 280 g fillet of delicate white fish	Rinse fish, lay on heat-proof plate	Steam fish 7–10 min / 4–5 min if thin
2 tablespoons / 30 ml vegetable oil

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