Guangdong

Cantonese steamed fish

Name: Cantonese steamed fish
Total time: 25 min
Yield: 3 servings
Cuisine: Cantonese
Ingredients: 1 whole pomfret or sea bass about 600 g, cleaned fish; a thumb half sliced, half in fine shreds ginger; 4 stalks half in lengths, half shredded spring onion (green onion, scallion); 2 tbsp soy sauce; 1 tsp sugar; 2 tbsp water; 2 tbsp cooking oil (vegetable oil); a handful coriander leaves (cilantro)

Ten minutes of steam, a hiss of hot oil, and the freshest fish you've ever tasted.

25 minTime

41 gProtein each

mildSpice

Fish for abundance2 chapters · 1 min read

Make it your way

Grandma's wayWhole fish steamed and finished with hot oil, ginger and soy.

The original

352kcalsame

41 gproteinsame

1 gfibresame

25minutessame

Cantonese steamed fish.

Per serving, worked out from the ingredient table.

Ingredients

Fish1 whole pomfret or sea bass, about 600 g, cleaned

Gingera thumb, half sliced, half in fine shreds

Spring onion (green onion, scallion)4 stalks, half in lengths, half shredded

Soy sauce2 tbsp

Sugar1 tsp

Water2 tbsp

Cooking oil (vegetable oil)2 tbsp

Coriander leaves (cilantro)a handful

Method

5 steps

1Score the fish on both sides. Lay ginger slices and spring onion lengths on a plate and set the fish on top.
2Steam over rolling boiling water for 8 to 10 minutes.
3Warm the soy, sugar and water until the sugar dissolves.
4Pour off the steaming liquid, discard the cooked aromatics and top the fish with ginger shreds and shredded spring onion.
5Heat the oil until smoking, pour over the aromatics, then pour the soy around the fish. Add coriander.

Serve it like this

Bring the whole fish to the table on its plate with the soy pooled around it and fresh coriander on top. Rice and greens alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Cantonese steamed fish

Make it your way

Ingredients

Method

Make it a meal