Steamed Yellow Sole
A delicate and simple Cantonese-style steamed fish, highlighting the natural sweetness of the yellow sole with ginger, scallion, and savory soy sauce.
Story
Steaming is the purest way to enjoy fresh seafood. This recipe relies on high heat and aromatic aromatics to transform the yellow sole into a tender, succulent dish without overpowering its delicate flavor.
Ingredients
Whole yellow sole
1 (about 500g)
Fresh ginger
1 slice, cut into thin strips
Scallions
2 stalks, cut into segments
Olive oil
1 tbsp
Salt
1 tsp
White pepper
1/2 tsp
Steamed fish soy sauce
2 tbsp
Instructions
1
Prepare the Fish
Clean the yellow sole thoroughly by removing the gills and entrails. Rinse under cold water and pat dry with paper towels.
2
Season and Aromatize
Lay the fish on a heatproof plate. Rub the salt and white pepper evenly over the fish. Place the ginger strips and scallion segments on top to infuse flavor.
3
Steam the Fish
Bring a pot of water to a rolling boil. Place the plate with the fish onto the steamer rack. Cover tightly and steam for about 8-10 minutes, or until the flesh is opaque and flakes easily.
4
Finish and Serve
Carefully remove the plate from the steamer. Discard the used aromatics if desired. Drizzle the steamed fish soy sauce over the top and finish with a splash of olive oil before serving immediately.
