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Cantonese Steamed Fish
Whole steamed fish finished with sizzling ginger and spring onion oil — simple perfection done right. Pouring smoking-hot oil directly over the raw ginger and onion makes them sizzle right at the table.
Ingredients
Instructions
Score fish on both sides. Place on a heatproof plate.
Steam over high heat for 8–10 minutes until fish flakes.
Carefully pour off excess liquid.
Scatter julienned ginger and spring onion over fish.
Heat oils in a small pan until smoking. Pour sizzling oil over fish.
Mix soy and sugar, drizzle over and serve immediately.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
