Cantonese Steamed Fish
Whole fish steamed and finished with hot oil and soy.
Ingredients
- 1 kg Whole fish
- 4 tbsp Ginger
- 6 Spring onions
- ¼ cup Soy sauce
- 1 tsp Sugar
- ¼ cup Oil
- ½ cup Coriander
- 2 tbsp Rice wine
- 1 tsp Salt
Method
- Prepare the fish — Score both sides and rub with rice wine and a little salt.
- Raise it — Lay ginger and spring onion underneath so steam circulates all round.
- Steam fast — Steam over rapidly boiling water for exactly 8 to 10 minutes depending on size — a minute too long ruins the texture.
- Pour off — Discard the liquid in the plate; it tastes muddy.
- Add fresh aromatics — Pile fresh shredded ginger and spring onion over the fish.
- Sizzle — Heat the oil until smoking and pour it over so the aromatics crackle.
- Fish is ready — Pour warmed soy and sugar around the edges, not over the top, and serve.