Steamed Cantonese-Style Fish
Steamed Cantonese-Style Fish
Posted by swm56 at recipegoldmine
com 6/11/01 9:39:48 am
Source: Recipe courtesy of Ken Hom
1 pound firm white fish fillets, such as cod or sole,
skinned, or a whole fish such as sole or turbot
1 tps coarse sea salt or plain salt
1 1/2 Tbspfinely shredded fresh ginger
3 Tbspfinely shredded scallions
2 Tbsplight soy sauce
2 Tbspdark soy sauce
1 tablespoon peanut oil
2 tpss sesame oil
Cilantro sprigs, to garnish
Pat the fish dry with paper towels & evenly rub with the salt, rubbing it inside the cavity as well if you are using a whole fish
Put the fish on a heatproof plate & scatter the ginger evenly over the top
Set up a steamer or put a rack into a wok or deep pan
Fill it with 2 inches of water & bring to a boil over a high heat
Put the plate of fish on the rack, cover tightly & steam the fish until it is just cooked
Flat fish fillets will take about 5 min; whole fish, or fillets such as sea bass, will take 12-14 min
The fish should turn opaque & flake slightly but still remain moist
Remove the plate of cooked fish & our off any liquid that may have accumulated
Scatter the scallions on the fish, then drizzle with the light & dark soy sauces
Heat the two oils together in a small saucepan until smoking, then immediately pour them over the fish
Garnish with cilantro & serve at once
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