Cantonese Steamed Fish
A whole rockfish steamed with ginger and spring onion, finished with soy and hot oil.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 280 kcal
Equipment
- •Steamer large enough for a whole fish
- •Small saucepan
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 14 g
- carbs
- 4 g
- protein
- 34 g
- calories
- 280
Instructions
- 1
Score the fish twice on each side and lay it on a heatproof plate over a bed of spring onion.
- 2
Scatter half the ginger over and sprinkle with the wine.
- 3
Steam over rapidly boiling water for 10-12 minutes until the flesh at the bone is opaque.
- 4
Pour off the watery liquid from the plate and discard it.
- 5
Warm the soy sauce with the sugar and 2 tbsp water and pour around the fish; top with the rest of the ginger and fresh spring onion.
- 6
Heat the oil until smoking and pour it over the aromatics so they sizzle; serve at once.
Chef's tips
Pouring off the steaming liquid before saucing is what keeps the flavour clean rather than muddy.
Ingredient substitutions
- whole rockfish → ling cod, sea bass or any whole white fish
Storage
Best eaten immediately.
Common mistakes to avoid
- •Oversteaming
- •Skipping the hot oil finish
Serving suggestions
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