I love fish, but I really dislike the bones that come along with the whole fish! So fillets are the only way to go about not having to mess around with the bones. If you are game enough, use whole fish, just adjust the sauce and ginger to the size of the fish. A whole fish would probably take you about 10 mins or so to steam it, do not over steam the fish or it will get rubbery.
Besides cod and salmon, another of my favourite fish is threadfin. Also known as the ‘baby fish’, one of the first few fishes that an Asian will introduce to babies. And like cod and salmon, it comes with a pretty hefty price tag too. These 2 small pieces of fish, enough to feed 2 adults with other side dishes cost me $11. However, they are really yummy, doesn’t have that fishy taste, soft, and very silky. Great with congee or steamed rice.
Cantonese Style Steamed Fish
- 2 pieces of threadfin fillet about 250g
- 1.5 - 2 tbsp light soy sauce*
- 1 tbsp chinese cooking wine*
- 1/2 tsp 5 spice powder*
- 1 tsp sesame oil*
- 3/4 tsp sugar*
- dash of white pepper*
- Splash of hot water*
- 1 tsp cooking oil
- 1 inch thumb old ginger cut into thin strips
- 1 stalk spring onion cut into thin strips and soak in tap water
- 1 tbsp chopped parsley
- Mix parsley and prepared spring onion together.
- Mix together ingredients marked *
- Lay ginger strips on top of the fish fillets.
- Prepare your steamer on high heat.
- Steam for 7-8 mins on high.
- Drain the collected water on the plate.
- Pour the sauce on the fish.
- Sprinkle spring onion and parsley on fish.
- Heat up oil until hot.
- Drizzle oil on top of spring onion.
- It should sizzle and the garnish will curl up.
- Serve immediately.