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Current Position:Home » News » Recipes & Cooking » Topic

How to make and steam ginger-soy fish

Zoom in font  Zoom out font Published: 2019-04-28  Views: 128
Core Tip: A popular technique in Cantonese cooking, steaming is a delicious and healthy way of preparing fish and it keeps the meat flavorful and moist.
Ginger-Soy Steamed Fish

A popular technique in Cantonese cooking, steaming is a delicious and healthy way of preparing fish and it keeps the meat flavorful and moist.

Ingredients

For the sauce

2 tablespoons finely sliced ginger, sliced into slivers
2 cloves garlic, minced
3 tablespoons canola oil
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 teaspoon oyster sauce
1 teaspoon toasted sesame oil
1/2 teaspoon sugar
1/2 teaspoon cornstarch
1/8 teaspoon ground white pepper

For the fish

1 1/2 pound or four 6-ounce sea bass or halibut fillets
2 tablespoons canola oil
1/4 cup scallions, white parts only, sliced finely on a bias
3 tablespoons cilantro leaves

Directions

For the sauce

Combine the ingredients for the sauce in a small bowl. Set aside.
For the fish

Place a steaming rack in a wok or a deep pan and fill the pan with 2 inches of water. The water should be below the steaming rack. Bring the water to a boil over high heat.
Place the fish fillets on a plate suitable for steaming and large enough to hold the fillets in a single layer. Spoon the sauce evenly over the fish fillets.
Place the plate of fish on the steaming rack, cover tightly, and steam the fish over high heat for 7-10 minutes per inch thickness of fish. Carefully remove the plate from the steamer, transfer the fillets to a warmed platter, and spoon the sauce over the fish.
To serve, heat the oil in a small pan until near smoking. Place the scallions and cilantro on top of the fish fillets and carefully drizzle the hot oil over the fish. Serve immediately.
 
 
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