Weeknight Seafood Dinner – Cantonese Style Steamed Fish
The same techniques for steamed whole fish can be applied to smaller pieces of seafood. Enjoy the same restaurant-level experience at home.
Servings: 4
Ingredients
- 400 g hoki loin fillets or any large piece of fish
- 2 tbsp sugar
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 thumb-sized Piece of ginger
- Few sprigs A few sprigs of cilantro
- 1 bunch green onions
- 4 tbsp cooking oil
Instructions
- Dissolve sugar in a bit of hot water. Add light and dark soy sauce, mix well, and reserve.
- Bring water to a boil. Meanwhile, cut half of the ginger into slices, and julienne the rest. Cut scallions into sections.
- Line the bottom of a heat proof dish with ginger slices and scallion whites, then lay the fish on top.
- Place the dish into the pan of boiling water on a steaming rack. Cover and steam over a rolling boil for about 5 minutes, or until the flesh barely flakes.
- While the fish steams, heat up the oil in another pan until it’s smoking hot.
- Once fish is done, cover the top with julienned ginger and scallion greens. Pour the hot oil over everything, followed by the soy sauce mixture.
- Optionally, garnish with cilantro. Serve hot.