Cantonese steamed fish
Steamed white fish with ginger, soy and spring onion.
Approximate total time: 20 min2 servingsChina · Cantonese
Ingredients
For 2 servings.
1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.
- 280 g white fish fillet
- 2 spring onions
- 2 tbsp shredded ginger
- 1 small bunch coriander
- 1 1/2 tbsp light soy sauce
- 1/8 tsp salt and 1/8 tsp sugar
- 2 tbsp hot water
- 2 tbsp oil
Step-by-step method
- Shred the aromatics; mix soy, salt, sugar and water.
- Place fish on a heatproof plate inside a steamer.
- Steam over simmering water for 7–10 minutes, depending on thickness, until fish flakes easily.
- Drain liquid from the plate; scatter one third of the aromatics over fish.
- Heat oil, fry remaining aromatics and add soy mixture; bring to a bubble and pour over fish.
✦ Kitchen tip
Check the thickest part of the fillet before serving.
A home-cooking adaptation. Timings are approximate and depend on ingredients and equipment. The photo may show different garnishes or presentation.
Recipe references
Ingredients and techniques referenced from the sources below; wording and structure adapted for Becas à Mesa.