Cantonese Style Steamed Fish

   
Introduction
Served as one of the final courses at a traditional Chinese wedding banquet, this absolutely delicious dish is surprisingly simple to prepare, low in calories, high in nutrition and will leave a lingering flavor of pure yum on your tongue.

Shopping List
Serving size 1-2

medium fish steak (I used brown trout, best prepared with white fish that are not too firm)
1/8 cup soy sauce
1/2 teaspoon sesame oil (I used hot sesame oil)
1 teaspoon fish sauce (optional but tastes better with)
1/2 teaspoon sugar
2 stalks scallion
1/4 cup cilantro (optional, may use parsley if cilantro tastes like soap to you)
1/8 cup oil (I used olive oil)
1 tablespoon sliced ginger
salt/pepper
Rice (I used jasmin rice)

Instructions
Cook rice, so that it will be ready for plating
Rough chop cilantro and slice scallions and ginger as pictured. In a bowl mix soy sauce, sesame oil, fish sauce, sugar and two tablespoons of water together.
Season fish steak with salt and pepper, and steam until opaque and flaky. If you don't have a steamer, you could lay the fish on 1/4 inch of water and cook with the lid closed until flaky.
Plate the fish and lay chopped cilantro on top of it
Fry the ginger in the oil until light brown.
 
Add scallions and soy sauce mixture and mix for about 30 seconds and turn off heat.
Spoon the deliciousness over the fish and you are done! Pair with a dry white wine.


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