Cantonese Steamed Fish
, 25 min, Serves 2
A delicate white fish fillet steamed until tender, topped with crispy ginger, scallion, and cilantro oil sauce.
| 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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