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Cantonese Steamed Fish

Servings: 4 people

Ingredients

  • 1 600-700g Whole seabass cleaned
  • 5 slices Old ginger
  • 2 Spring onions cleaned
  • 3 tbsp Neutral cooking oil (not olive oil)

Sauce

  • 4 tbsp Soy sauce
  • 2 tbsp Shaoxing Wine
  • 1/2 tsp Chinese 5 spice powder
  • 2 tsp Sesame oil
  • 2 tsp Sugar
  • Dash of White pepper
  • 4 tbsp Hot Water

Garnish

  • 6 sprigs Coriander leaves
  • 1-2 tsp Fried shallot
  • 1 pcs Red chilli seeded and julienned (optional)
  • 1 Spring onion thinly julienned

Instructions

  • Make sure the fish is cleaned and scales removed. Rub salt all over fish and rinse with water. This helps to reduce fishy smell.
  • Place the 2 spring onion on the heatproof plate and rest the fish on top. Place a few slices of ginger into the cavity of the fish.
  • Bring steamer to boil on high. Steam fish for 10 minutes. Check with a butter knife or fork. Fish should flake easily and is opaque, if not let it steam for another 1-2 minutes.
  • Carefully drain off the liquid collected on the plate from steaming.
  • Garnish top of the fish with julienned ginger
  • Top the fish with chilli, coriander, and spring onions.
  • In a small saucepan, heat oil till it starts to smoke and immediately remove from heat.
  • Drizzle hot oil over coriander and spring onions. Then finish with fried shallots.
  • Pour prepared sauce over fish.

Sauce

  • Add everything into a bowl and mix well.