Cantonese Steamed Fish
Make cantonese steamed fish at home with measured ingredients and clear, individual cooking steps. An original BestFoodBook home-kitchen adaptation inspired by China's cuisine.
Method
- 01
Step 1
Pat the fish dry and make two shallow cuts on each side. Place half the ginger and spring onion beneath it on a heatproof plate.
- 02
Step 2
Set over a steamer with boiling water. Cover and steam for 12–16 minutes depending on thickness, until fish reaches 63°C at the thickest part.
- 03
Step 3
Carefully drain the liquid from the plate and remove the cooked aromatics.
- 04
Step 4
Mix soy sauce, wine and hot water; pour around the fish. Scatter fresh ginger and spring onion on top.
- 05
Step 5
Heat oil just until shimmering and carefully spoon over the aromatics. Serve immediately, checking for bones.
Nutrition
Nutrition has not been calculated for this recipe.
Editorial recipe. Preparation may vary by region; not independently kitchen-tested.
Source: BestFoodBook original editorial recipe; not kitchen-tested