A whole fresh fish steamed to perfection and finished with a drizzle of hot oil over julienned ginger, scallions, and light soy sauce. Simplicity that demands the freshest fish.
Nutrition & Info
349
kcal per serving
Protein
Carbs
Fat
Allergen Warnings
⚠ fish
⚠ soy
Equipment Needed
steamer
Instructions
-
1
Score the fish on both sides and place on a steaming plate with ginger slices underneath.
-
2
Steam over high heat for eight to ten minutes until flesh is just opaque.
-
3
Discard steaming liquid, top fish with fresh julienned ginger and scallions.
-
4
Heat oil until smoking and pour over the fish to sizzle the aromatics.
-
5
Drizzle with soy sauce mixed with sugar and serve immediately.
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Did You Know?
Cantonese chefs judge a fish restaurant by a single dish: steamed fish. If the fish is overcooked by even one minute, the restaurant fails.
Chef's Notes
Equipment Tips
- steamer
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