Cantonese Style Steamed Fish
The Chinese always know how to steam a fish beautifully. Done perfectly with a fragant sauce, there is nothing healthier or more delicious than this dish. Make it a regular dinner staple.
Serves : 4
Time Taken: 30 minutes
- 2 cups cooked brown rice (for 4 people)
- Selection of non-starchy vegetables for steaming (about 2 cups of vegetables for 4 people)
- 800 gms whole Carp, Sea Bass or Barramundi, gutted through the gills with the head and tail intact. (You can get your fish mongar to do this for you). If you prefer, you can use 4 skinned and boned Barramundi fish fillets.
- 2 tbs Chinese rice wine
- 1 1/2 tbsp soy sauce
- 1 tsp roasted sesame oil
- 4 tbsp finely chopped fresh ginger
- 2 tbsp sesame oil
- 30 g finely shredded spring onion
- If you don’t have any brown rice precooked, cook 2 cups
- Put the fish in a large non-metallic bowl.
- Add the rice wine, soy sauce, sesame oil and 1 tablespoon of the chopped ginger, and toss lightly to coat.
- Cover with plastic wrap and marinate in the fridge for 10 minutes.
- Arrange the fish on a heatproof plate and put it in a steamer. If your steamer has room, steam vegetables at same time for 8-10 minutes. Otherwise steam vegetables later.
- Steam over simmering water in a covered wok for 5-8 minutes, or until the flesh feels flaky when the skin is pressed firmly. Remove from the steamer.
- Heat a wok over high heat. If you haven’t steamed your vegetables yet, steam now for 8-10 minutes.
- Add the oil and heat until smoking hot. Sprinkle the steamed fish with the spring onion, the remaining ginger and 1/4 tsp freshly ground black pepper, then slowly pour the hot oil over the fish.
- This will cause the skin to crisp and the garnish to cook. Serve with ½ cup brown rice and steamed vegetables.