Cantonese Steamed Fish with Ginger and Shallots (清蒸鱼)
Cantonese Steamed Fish is cooked to silky perfection then drizzled in a light soy sauce for a healthy dish perfect for every occasion!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 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
- 1
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.
- 2
Use scissors to cut off the fins and to trim the tail.
- 3
Optional: Remove the gills.
- 4
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.
- 5
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.
- 6
Pour the excess liquid out of the dish after it has been cooked.
- 7
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.
- 8
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.
- 9
Pour the sauce AROUND the fish to prevent it from getting soggy.
- 10
Use a fork and spoon to break off the head and tail from the body.
- 11
Keep the utensils close together and cut along the length of the fish along the center from one end to the other.
- 12
Push the meat aside. The top half can be pushed up and the bottom half to the bottom.
- 13
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.
- 14
Put the meat back onto the body where it was before, this time just without the long bone inside.
- 15
Spoon some sauce over the fish to season.
- 16
Serve immediately as is!