Cantonese Style Steamed Fish

A few weeks ago, I tried a delicious steamed fish at my favorite Chinese restaurant. And it’s been ON MY MIND.

Luckily I found easy techniques to recreate this yummy recipe at home, under 20 mins and it’s so healthy. So, let’s dive in.

Ingredients

• 2 fillets of white fish (flounder)

• 3 cups of water

• 1/2 cup soy sauce

• 3 tablespoons sugar

• Ginger - diced vertically like match sticks

• 3 cloves of garlic - diced vertically like match sticks

• 3 green onions, diced vertically

• 2 tablespoons sesame oil

• 1 tablespoon neutral oil like avocado oil

• 2 tablespoons chilli oil

Cooking

In a small bowl mix the soy sauce and sugar. Put the cut up green onions in a bowl with ice water which will help them curl pretty.

Dry your fish fillets with a paper towel and then bring water to boil in a wok.

For steaming purposes: You’re going to need a metal rack (usually goes in a pressure cooker) or make one with aluminum foil in a circular shape. Put it in the bottom of the Wok and add a small plate on top of this then put the fish on it. Let the water boil.

Place a few strings of ginger and garlic on the fish and pour the sweet soy sauce on the plate and fish. Cover with a lid for 8-12 mins depending on the thickness of your fillet and or until it flakes.

While there’s about 2 mins left on you fish, heat your oil on medium heat, and add ginger and garlic. Make sure you don’t burn it.

Remove your fish on to a plate and pour the hot oil on your fish and add chilli oil. Add your sweet soy sauce on top, adding green onions at last. Serve with rice or veggies!