Cantonese style Steamed fish 港 清 蒸 魚

Cantonese style Steamed fish   港 清 蒸 魚

A favourite way to cook fish amongst Chinese families, a much loved dish and an absolutely favourite of mines! I could easily eat this dish all to myself without even sharing. It’s the soft, sweet, delicate flesh with fragrant ginger embedded in the fish with spring onions aroma that I love. I prefer using whole sea bass and eating the head….that`s optional haha!hong kong style steamed fish 2

I have proof that this dish is not just a favourite among the Chinese but also to my friend Chris! He is one of the photographers for my Cook Book. He first told me that he was not that keen on fish but after trying this recipe, he really likes this fish recipe! Well maybe not the fish head!hong kong style steamed fish 3

The secret is really the marriage of ingredients but most of all pick the freshest fish. One with bright, bulging eyes that is not sunken into the heads. The eyes should be clear and not cloudy. The gills should be bright red and not brown in colour. The fish should not be slimy and smell bad. It should smell fresh and not an old/stale fishy smell!

hong kong style steamed fish 4

Hong Kong style steamed fish

Serves: 1-2
Prep Time: 10 minutes
Cooking Time: 10-12 minutes

1 ½ pound- 1 whole fish
2 thick ginger slices
1 sprig spring onion
2 tablespoons vegetable oil
1 tablespoon light soy sauce
½ tablespoon shaoxing wine
1 teaspoon sesame oil
3 dashes white pepper powder

Optional extras
Chopped coriander scattered on fish before pouring on the oil

• Wash,  clean the fish under cold running water. If the insides are not removed then remove them by pulling and cutting away the guts and cut away the red gills on the inside of the head. Rinse well and set aside to dry.

• Finely cut the ginger into thin strips, thinly slice the spring onions into thin threads and cut into 2-3 inches in length. Set aside.

• Place the fish on a plate with ginger strips scattered over the fish, add in shaoxing wine and put the fish to steam in a large pot or a wok of boiling hot water. Cover with lid and steam on high heat for 10-12 minutes. Remove the plate from the pot or wok, add sesame oil, soy sauce and spring onions over the fish.

• In a small pot add oil, turn the settings on medium/high and heat the oil till piping hot and bubbling. Pour it all over the steam fish. Serve.



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