Cantonese Steamed Fish

My eldest son calls Cantonese Steamed Fish the wedding banquet fish. While the dish may look 'grand' (associated with banquets), it is simple to cook and tastes so delicious.


Ingredients:
- 1 seabass, "butterflied"
- 1 pack of spring onions, chopped into 6cm long shreds
- 20g ginger, sliced
- salt and pepper
- 5 tablespoons of light soya sauce, 2 tablespoons of sesame oil, 3 tablespoons of hot water, 2 tablespoons of sugar, pepper
- 3 tablespoons of vegetable oil
- 3 tablespoons of shaoxing wine

Procedures:
- Season the seabass with shaoxing wine, salt and pepper. Lay the seabass on a bed of sliced ginger. Steam it for 10 minutes.
- Transfer the seabass on a serving plate.
- Mix light soya sauce, sesame oil, hot water, sugar and pepper in a bowl. Pour the seasoning on the fish.
- Sprinkle spring onion shreds on the fish.
- Heat up vegetable oil and pour hot oil on the spring onions. Serve.

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