Steamed fish Cantonese

Method

1. 1 Make two incisions on each side of the fish, then place the fish on two bamboo skewers in a plate.
2. 2 Steam over the highest heat for exactly 8 minutes for every 500g of fish; for thicker fish, add 2 minutes.
3. 3 Timing is key to this dish; even a minute longer and the fish meat will detach from the bone.
4. 4 Drain off all the fishy liquid from the dish and discard any old steamed ginger.
5. 5 Sprinkle shredded ginger and chopped scallions over the fish.
6. 6 Pour in 200-degree oil and let it sizzle, then drizzle soy sauce mixed with rice wine and sugar around the fish's legs.

With an appliance

• Microwave 25 min

  Replace step 2: loosely cover the plate of fish and microwave at 700 W for 5 minutes for every 500 g of fish, let it rest for 1 minute before opening. The steps of draining the water, replacing the ginger, and pouring in the oil from steps 4 to 6 remain unchanged.