This Cantonese steamed fish is a traditional, yet simple dish that’s often found on many home dinner tables.
It's best served as a whole fish, but for quick weeknight meals, a white fish filet, or salmon, makes preparation a little easier.
Other than grilling, this is one of my favourite ways to prepare and enjoy fish.
What you'll need:
- 2 green onions
- 3 thin slices of ginger (julienned)
- 1 small bunch cilantro
- 1 ½ tablespoons light soy sauce
- 1 ½ tablespoons shaoxing wine
- 1/4 cup of water or stock
- 1/4 teaspoon salt
- any white fish (I like cod or rock fish)
- 2 tablespoons oil
Instructions
- Julienne the scallion and ginger and set aside. Give the cilantro a rough chop and set that aside as well. Combine the soy sauce, sesame oil, shaoxing wine and water/stock into a small bowl and mix well. Pour your your mixture into a small sauce pan and keep the heat on low.
- Fill your wok or saucepan with about an inch of water, cover and bring it to a boil. Carefully place your plate with the fish on the rack. Cover and steam for 7 minutes per inch. You can check it for doneness by using a butter knife. If it easily cuts through to the bottom of the plate, your fish is done!
- Turn off the heat. Carefully remove the plate from the pot and drain any remaining water off. At this point, you can also transfer the fish to a nice serving plate. Spread the cilantro, scallion, and ginger directly onto the steamed fish.
- Heat a small saucepan to medium to high heat and add 2 tbsp of canola oil. After a minute or so, your oil should be hot.
- Pour the hot oil over your fish (especially over the onions and ginger!)
- Next, pour your soy mixture onto the fish and serve immediately!
