Classic Chinese Steamed Fish 清蒸鱼
The amazing Classic Chinese Steamed Fish 清蒸魚 is a great shining example of the spare beauty and elegance of the traditional Cantonese way of cooking. Fresh, fresh food combined with specific precise cooking methods that allow the natural flavors of fresh food to blossom.
- Prep time
- 2 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 fresh fish
- 2 stalks spring onion, white part, 5 inch long
- 3 stalks spring onion, green part, shredded
- 7 slices ginger, quarter sized
- 3 tbsp ginger, slivered
- 2 1/2 tbsp premium soy sauce
- 2 tbsp chicken stock
- 2 1/2 tsp sugar
- 2-3 tbsp peanut oil
Instructions
- 1
Rinse fish. Place 2 stalks of white part of spring onion on your steaming dish and place fish over. Tuck 2 or 3 ginger slices into the gut cavity and place the rest all over the top of your fish.
- 2
Steam over high heat for 10-12 mins. Remove from heat. Remove ginger slices from fish. Sprinkle slivered ginger first, then the shredded spring onion over the fish evenly.
- 3
In small pan, add 1 tbsp reserved fish juice (if any), chicken stock, soy sauce and sugar and stir vigorously over low heat until sugar melted and sauce is slightly reduced.
- 4
In small pan, heat up oil til really smoking hot. Carefully pour hot oil all over fish. Pour prepared soy sauce around the fish.