Cantonese Steamed Fish
A whole fish steamed and finished with hot oil and soy. The technique matters more than the seasoning.
22 minServes 3
Ingredients
Method
Prepare the fish
Pat the fish dry and score it twice on each side. Lay half the ginger and green onion underneath so steam circulates.
8 min
Steam
Steam over rapidly boiling water for 8-12 minutes depending on thickness. The flesh should part from the bone cleanly.
12 min
Finish with hot oil
Pour off the liquid, top with the remaining ginger and onion, then pour over the soy sauce and oil heated until it shimmers.
3 min