Photograph of the finished Steamed fish Cantonese

China · Cá hấp gừng hành kiểu Quảng Đông

Steamed fish Cantonese

30 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sea bass Sea bass 4 lb
  • Photograph of Ginger Ginger 5.6 oz
  • Photograph of Spring onion Spring onion 8.5 oz
  • Photograph of Soy sauce Soy sauce ⅔ cup
  • Photograph of Oil Oil ¾ cup
  • Photograph of Shaoxing Wine Shaoxing Wine ⅓ cup
  • Photograph of Sugar Sugar 1.1 oz
  • Photograph of Herbs Herbs 2.8 oz
  • Photograph of White pepper White pepper 0.4 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

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.

Start cooking