Cantonese Steamed Fish
Delishar recipe - Malaysian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 600-700g Whole seabass (cleaned)
- 5 slices Old ginger
- 2 Spring onions (cleaned)
- 3 tbsp Neutral cooking oil (not olive oil)
- 4 tbsp Soy sauce
- 2 tbsp Shaoxing Wine
- 1/2 tsp Chinese 5 spice powder
- 2 tsp Sesame oil
- 2 tsp Sugar
- Dash of White pepper
- 4 tbsp Hot Water
- 6 sprigs Coriander leaves
- 1-2 tsp Fried shallot
- 1 pcs Red chilli (seeded and julienned (optional))
- 1 Spring onion (thinly julienned)
Instructions
- 1
Make sure the fish is cleaned and scales removed. Rub salt all over fish and rinse with water. This helps to reduce fishy smell.
- 2
Place the 2 spring onion on the heatproof plate and rest the fish on top. Place a few slices of ginger into the cavity of the fish.
- 3
Bring steamer to boil on high. Steam fish for 8 minutes. Check with a butter knife or fork. Fish should flake easily and is opaque, if not let it steam for another 1-2 minutes.
- 4
Carefully drain off the liquid collected on the plate from steaming.
- 5
Garnish top of the fish with julienned ginger
- 6
Top the fish with chilli, coriander, and spring onions.
- 7
In a small saucepan, heat oil till it starts to smoke and immediately remove from heat.
- 8
Drizzle hot oil over coriander and spring onions. Then finish with fried shallots.
- 9
Pour prepared sauce over fish.
- 10
Add everything into a bowl and mix well.