Cantonese Steam Fish Recipe

Asian cuisine: Cantonese steam fish, ~344 kcal - summary recipe

Servings: 2 pax

Ingredients:

• 1 fish,  1.5 lb/ 680g
• 2 inches ginger
• 1 spring onion, 2-inch
• 2 tablespoons cooking oil
• 1 tablespoon rice wine
• 2 cloves garlic

Steamed Fish Soy Sauce Mixture:

• 4 tablespoons light soy sauce
• 2 tablespoons  rice wine
• 2 tablespoons water
• 1/4 teaspoon sesame oil
• 3 dashes  pepper
• 2 tablespoons rock sugar

Procedure:

1. Lay fish on plate, 1 tablespoon rice wine, top with 1/2  ginger strips, mashed garlic, mashed ginger into stomach.  Pour soy sauce mixture.
2. steam 8 minutes,smaller fish & 10 minutes, bigger fish. open cover, when reach steaming time.
3. Heat up 2 tablespoons cooking oil, pour hot oil over steamed fish.
4. Heat up soy sauce mixture (prepare another portion in 1/2) until bubbles up , pour over steamed fish.
5. Garnishing: Topped with spring onion

**Note, skip step: Discard cloudy fish “water” after steaming
**Recipe may improvised to 2 serving with whatever ingredients available & depends on our preferences.
**Refer credits for original recipes.

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Credits :
https://rasamalaysia.com/steamed-fish-recipe/

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