Cantonese steamed fish

Cantonese steamed fish

  • Prepare: 5M
  • Cook: 15M
  • Total: 20M
Cantonese steamed fish

Cantonese steamed fish

Diets

  • Gluten free

Ingredients

  • Seafood

    • 1 Tilapia, medium
  • Produce

    • 1 small bunch Cilantro
    • 1 Ginger, fresh
    • 2 Scallions
  • Condiments

    • 1 1/2 tbsp Soy sauce
  • Baking & Spices

    • 1/8 tsp Salt
    • 1/8 tsp Sugar
  • Oils & Vinegars

    • 2 tbsp Oil
  • Liquids

    • 2 tbsp Water
  • Time
  • Prepare: 5M
  • Cook: 15M
  • Total: 20M

Found on

Description

a culinary genealogy

Ingredients

  • 2 scallions
  • fresh ginger, about 2 tablespoons julienned
  • 1 small bunch of cilantro
  • 1 ½ tablespoons soy sauce
  • ⅛ teaspoon salt
  • ⅛ teaspoon sugar
  • 2 tablespoons water
  • 1 medium tilapia, grey sole, flounder or fluke filet
  • 2 tablespoons oil

Directions

  • Julienne the scallion and ginger and set aside. Give the cilantro a rough chop and set that aside as well. Combine the soy sauce, salt, sugar and water into a small bowl and mix well.
  • Prepare your steamer setup, which these days you can purchase easily online or at the store. What also works is a wok or large saucepan or pot with a cover and small a round metal elevated rack you can put the plate on. I’ve even used a cleaned empty tuna can for the plate to sit on, and it works just fine.
  • Fill your wok or saucepan with about an inch of water, cover and bring it to a boil. Carefully place your plate with the fish on the rack. Cover and steam for about 10 minutes. You can check it for doneness by using a butter knife. If it easily cuts through to the bottom of the plate, your fish is done!
  • Turn off the heat. Carefully remove the plate from the pot and drain any remaining water off. At this point, you can also transfer the fish to a nice serving plate. Spread the cilantro and about one third of the scallion (use the green portions), directly onto the steamed fish.
  • Heat a small saucepan to medium to high heat and add 2 tbsp of canola oil. Add the ginger and let it brown lightly, about a minute. Then add the rest of the scallions. The mixture should be giving a good sizzle right about now…
  • Next, add your soy mixture to the saucepan and keep the heat on high to keep everything sizzling. Cook until the scallions are wilted – about 30 seconds. Take it off the heat and spoon the entire mixture over the fish. Serve immediately!
  • Serves: Serves 2
  • Prepare: 5 mins
  • Cook Time: 15 mins
  • TotalTime:
thewoksoflife.com

thewoksoflife.com

10587 661
Title:

Cantonese Steamed Fish - The Woks of Life

Descrition:

This Cantonese steamed fish is a traditional and simple dish that's often served as one of the final courses in a traditional Chinese wedding banquet right before the last rice and the noodle course. But it’s also a dish that can be found on a lot of home dinner tables. That’s when you know it’s not just easy, it’s good.

Cantonese steamed fish

  • Seafood

    • 1 Tilapia, medium
  • Produce

    • 1 small bunch Cilantro
    • 1 Ginger, fresh
    • 2 Scallions
  • Condiments

    • 1 1/2 tbsp Soy sauce
  • Baking & Spices

    • 1/8 tsp Salt
    • 1/8 tsp Sugar
  • Oils & Vinegars

    • 2 tbsp Oil
  • Liquids

    • 2 tbsp Water

The first person this recipe

thewoksoflife.com

thewoksoflife.com

10587 661

Found on thewoksoflife.com

The Woks of Life

Cantonese Steamed Fish - The Woks of Life

This Cantonese steamed fish is a traditional and simple dish that's often served as one of the final courses in a traditional Chinese wedding banquet right before the last rice and the noodle course. But it’s also a dish that can be found on a lot of home dinner tables. That’s when you know it’s not just easy, it’s good.