Cantonese Steamed Fish


  • 2 scallions
  • fresh ginger, about 2 tablespoons julienned
  • 1 small bunch of cilantro
  • 1 ½ tablespoons soy sauce
  • ⅛ teaspoon salt
  • ⅛ teaspoon sugar
  • 2 tablespoons water
  • 1 medium tilapia, grey sole, flounder or fluke filet
  • 2 tablespoons oil


  • cut the scallion and ginger and put aside. provide the cilantro a rough chop and set that aside furthermore. mix the condiment, salt, sugar and water into atiny low bowl and blend well.
  • Prepare your steamer setup, that lately you'll be able to purchase simply on-line or at the shop. What conjointly works may be a pan or giant cooking pan or pot with a canopy and little a spherical metal elevated rack you'll be able to place the plate on. I’ve even used a cleansed empty tuna will for the plate to take a seat on, and it works simply fine.
  • Fill your pan or cooking pan with concerning an in. of water, cowl and convey it to a boil. rigorously place your plate with the fish on the rack. cowl and steam for concerning ten minutes. you'll be able to check it for doneness by employing a table knife. If it simply cuts through to rock bottom of the plate, your fish is done!
  • put off the warmth. rigorously take away the plate from the pot and drain any remaining water off. At now, you'll be able to conjointly transfer the fish to a pleasant serving plate. unfold the cilantro and concerning one third of the scallion (use the inexperienced portions), directly onto the steamed fish.
  • Heat atiny low cooking pan to medium to high heat and add a pair of tbsp of oil. Add the ginger and let it brown gently, a couple of minute. Then add the remainder of the scallions. The mixture ought to be giving an honest sizzle right concerning now…
  • Next, add your soy mixture to the cooking pan and keep the warmth on high to stay everything sizzling. Cook till the scallions ar limp – concerning thirty seconds. Take it off the warmth and spoon the whole mixture over the fish. Serve immediately!


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