Cantonese Steamed Fish

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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Ingredients

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1small golden eye seabass (with innards removed and scaled)
3stalks spring onions
20g of ginger (cut into slices)
20g of ginger (cut into strands)
¼tsp salt
¼tsp pepper
2tbsp hua tiao wine
fresh coriander for garnish
Sauce:
3tbsp light soy sauce
1tbsp rock sugar
1tbsp brown sugar
¼tsp pepper
1tbsp sesame oil
4tbsp water

Directions

1.

Cut 3 stalks spring onions into 6 cm length
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2.

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

Cut the green part of the spring onions into strands
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4.

Cut 20g of ginger into slices
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5.

Cut another 20g of ginger into strands
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6.

Season both the inside and outside of the seabass with salt and pepper
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7.

Add 2 tbsp hua tiao wine to seabass
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8.

Stuff sliced ginger and the white part of the spring onions under the seabass
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9.

Steam for 7-9 mins (adjust to size)
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10.

Add 3 tbsp light soy sauce to a bowl,
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11.

1 tbsp rock sugar,
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12.

1 tbsp brown sugar,
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13.

¼ tsp pepper,
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14.

1 tbsp sesame oil and
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15.

4 tbsp water
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16.

Mix well and set aside
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17.

Remove fish from steamer
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18.

Pour sauce over fish
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19.

Add ginger strands and green part of spring onions
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20.

Drizzle 3 tbsp of sizzling hot peanut oil over the seabass
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21.

Garnish with fresh coriander and serve
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