Cantonese Steamed Fish
A 20-minute clean and simple fish dish.
Ingredients
- 10 oz black cod (or any white fish fillet)
- 2 stalks scallions
- 3 thin slices ginger
- Cilantro (roughly same amount as scallions)
- 1 Tbsp soy sauce
- 1 Tbsp hot water
- Pinch salt
- Pinch sugar
- 2 Tbsp olive oil
Method
- Prepare the aromatics: cut 1 scallion into 2'' pieces then slice lengthwise very thinly. Roughly chop the cilantro.
- Prepare the sauce: mix soy sauce, salt, sugar and hot water in a small bowl.
- Rinse and steam the fish with 1 scallion (head removed) and 1 ginger slice. Carefully drain the liquid and remove the soggy aromatics when done.
- Lay half of the sliced scallion and cilantro on top of fish.
- Heat oil in a wok on high. Add the remaining scallion and cilantro and 2 ginger slices. Fry in sizzling oil for 30 seconds.
- Add the soy sauce mixture to the wok and turn off the heat. Immediately pour all over the fish and serve.