Cantonese Steamed Fish
A fragrant and flavorful Zhejiang-style dish of fresh fish, steamed and drizzled with hot oil and steamed fish soy sauce.
Ingredients
Fresh fish (about 600g, cleaned, patted dry and rubbed with a pinch of salt)
1
Ginger (julienned)
6 slices
Scallions (julienned)
3
Cilantro
3
Hot oil
3 tbsp
Lee Kum Kee steamed fish soy sauce (6-8 tbsp)
100 ml
Instructions
1
Step 1
Place the julienned ginger on top of the fresh fish. Steam for 10 minutes once the water reaches a rolling boil, or until the fish is cooked through.
2
Step 2
Discard the excess liquid that has pooled on the plate. Top the fish with the julienned scallions and cilantro, drizzle over the hot oil and Lee Kum Kee steamed fish soy sauce, and serve immediately while hot.
