Cantonese Steamed Fish

25 minServes 2

A delicate white fish fillet steamed until tender, topped with crispy ginger, scallion, and cilantro oil sauce.

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prepPrepare steaming setup and fill with 1–2 inches water; bring to a boil
2 scallions, julienned	Prep aromatics, set aside	Drain fish, spread ⅓ aromatics on top	Add remaining scallions & cilantro, sizzle	Add sauce mixture, simmer 30 sec until wilted	Pour sauce over fish, serve immediately
15 g ginger, julienned
1 small bunch cilantro, roughly chopped
280 g fillet of delicate white fish	Steam fish 7–10 min until flakes easily
1 ½ tablespoons light soy sauce	Mix soy sauce, salt, sugar & hot water
1/8 teaspoon salt
1/8 teaspoon sugar
30 ml hot water
30 ml vegetable oil	Heat oil, fry ginger 1 min, add scallion white 30 sec

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