Cantonese Steamed Fish – 粤式蒸鱼

The key to a fish or any seafood dish is always in the freshness, the eyes of the fish must be bright, clear, and convex, no pungent smell, gills should be bright red and the belly should be firm, not swollen or sunken. We got ours live from the tank this morning!

We chose a common breed of seabass 金目鲈 (literally Golden Eye Seabass) because of the delicate texture and sweetness. Simply by steaming it and combining the soy sauce based dressing with sizzling hot peanut oil gives this dish the flavours it needs.

Take note to adjust the steam timing depending on the size of the fish. Nothing worse than ruining a beautiful fish by over-cooking it.

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  • Servings: 4

  • Time: 10 min

  • Skill: Easy

Ingredients

  1. 1 small golden eye seabass (with innards removed and scaled)

  2. 3 stalks spring onions

  3. 20g of ginger (cut into slices)

  4. 20g of ginger (cut into strands)

  5. ¼ tsp salt

  6. ¼ tsp pepper

  7. 2 tbsp hua tiao wine

  8. fresh coriander for garnish

  9. Sauce

  10. 3 tbsp light soy sauce

  11. 1 tbsp rock sugar

  12. 1 tbsp brown sugar

  13. ¼ tsp pepper

  14. 1 tbsp sesame oil

  15. 4 tbsp water

  16. 1 small golden eye seabass (with innards removed and scaled)

  17. 3 stalks spring onions

  18. 20g of ginger (cut into slices)

  19. 20g of ginger (cut into strands)

  20. ¼ tsp salt

  21. ¼ tsp pepper

  22. 2 tbsp hua tiao wine

  23. fresh coriander for garnish

  24. Sauce

  25. 3 tbsp light soy sauce

  26. 1 tbsp rock sugar

  27. 1 tbsp brown sugar

  28. ¼ tsp pepper

  29. 1 tbsp sesame oil

  30. 4 tbsp water

Instructions

  1. Cut 3 stalks spring onions into 6 cm length

  2. Cut the white part of the spring onions into strands

  3. Cut the green part of the spring onions into strands

  4. Cut 20g of ginger into slices

  5. Cut another 20g of ginger into strands

  6. Season both the inside and outside of the seabass with salt and pepper

  7. Add 2 tbsp hua tiao wine to seabass

  8. Stuff sliced ginger and the white part of the spring onions under the seabass

  9. Steam for 7-9 mins (adjust to size)

  10. Add 3 tbsp light soy sauce to a bowl, 1 tbsp rock sugar, 1 tbsp brown sugar, ¼ tsp pepper, 1 tbsp sesame oil and 4 tbsp water

  11. Mix well and set aside

  12. Remove fish from steamer

  13. Pour sauce over fish

  14. Add ginger strands and green part of spring onions

  15. Drizzle 3 tbsp of sizzling hot peanut oil over the seabass

  16. Garnish with fresh coriander and serve

  17. Cut 3 stalks spring onions into 6 cm length

  18. Cut the white part of the spring onions into strands

  19. Cut the green part of the spring onions into strands

  20. Cut 20g of ginger into slices

  21. Cut another 20g of ginger into strands

  22. Season both the inside and outside of the seabass with salt and pepper

  23. Add 2 tbsp hua tiao wine to seabass

  24. Stuff sliced ginger and the white part of the spring onions under the seabass

  25. Steam for 7-9 mins (adjust to size)

  26. Add 3 tbsp light soy sauce to a bowl, 1 tbsp rock sugar, 1 tbsp brown sugar, ¼ tsp pepper, 1 tbsp sesame oil and 4 tbsp water

  27. Mix well and set aside

  28. Remove fish from steamer

  29. Pour sauce over fish

  30. Add ginger strands and green part of spring onions

  31. Drizzle 3 tbsp of sizzling hot peanut oil over the seabass

  32. Garnish with fresh coriander and serve