Cantonese Steamed Fish is cooked to silky perfection then drizzled in a light soy sauce for a healthy and easy dish perfect for every occasion.
INGREDIENTS FOR STEAMING
- 1 whole fish (we get the fish monger to descale and gut it for us)
- 20 g / 0.44 ginger (cut into thin strips)
- 1 sprig spring onions (sliced diagonally or into thin strips)
- 2 tbsp light soy sauce (or to taste)
- 1 1/2 tsp sugar (or to taste)
- 3 tsp water
- 5 tbsp cooking oil (1 for the sauce and 4 for the aromatics)
INSTRUCTIONS PREPARING THE FISH
- To make sure the plated dish is completely clear of any scales, run a cleaver over the skin and scrape off any last scales. Pro Tip: Do this under a tap of running cold water to wash the scales away
- Optional: Score the fish with two lines across its body on both sides.
- Use scissors to cut off the fins and to trim the tail
- Optional: Remove the gills
FOR THE STEAMING
- Set up your steamer and bring it to a boil, then coat the fish’s top and insides with ginger. This will reduce any fishy smells.
- Place the fish in the steamer and steam for 15 minutes or until cooked. To test it, poke a chopstick through. It should be clean when pulled out.
- Pour the excess liquid out of the dish after it has been cooked.
- Top the cooked seafood with spring onions and bring the oil to smoking point in a small saucepan. Pour it over the aromatics to sizzle. Pro Tip: You should see a light layer or smoke coming up from the oil once it reaches smoking point.
- Meanwhile, combine the light soy sauce, sugar and water in a small saucepan with 1 tbsp cooking oil. Bring to a boil then turn off the heat and set aside.
- Pour the sauce AROUND the fish to prevent it from getting soggy.
HOW TO SERVE THE FISH RESTAURANT STYLE
- Use a fork and spoon to break off the head and tail from the body.
- Keep the utensils close together and cut along the length of the fish along the center from one end to the other.
- Push the meat aside. The top half can be pushed up and the bottom half to the bottom.
- Use the spoon to scoop up the bone. Gently pull it away from the body and place the whole bone on an empty part of the plate.
- Put the meat back onto the body where it was before, this time just without the long bone inside.
- Spoon some sauce over the fish to season.
Serve immediately as is!