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Steamed Fish with Ginger
Cantonese whole steamed fish with ginger, spring onions and a dramatic pour of hot sizzling soy oil.
Ingredients
Instructions
Score fish 3 times on each side, season with salt.
Place half the ginger inside the cavity and under the fish.
Steam fish over boiling water 10-12 minutes until just cooked.
Mix soy sauce and sugar, pour over fish.
Scatter remaining ginger, spring onions and coriander over fish.
Heat vegetable oil and sesame oil in a small pan until smoking.
Pour sizzling oil over fish — it will crackle dramatically. Serve immediately with rice.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
