Cantonese Sizzling Steamed Fish with Soy, Ginger and Spring Onion
By OcadoLife
Published on 20 December 2021
This Cantonese Sizzling Steamed
Fish with Soy, Ginger and Spring Onion is fresh, fragrant and full of flavour.
Singapore-raised food writer Shu Han Lee pours the hot oil over the fish at the
table for a dash of fun, sizzling theatre and to bring out the aroma of the
ginger and spring onions. Serve alongside bowls piled with rice and pak choi.Time and servings
25 minsTotal time
2Servings
25 minsCooking time
Ingredients
- 1 whole sea bass (approx. 300g), or 2 fillets
- 1 tbsp of shaoxing rice wine
- 3 spring onions, 2 cut into thirds and 1 thinly sliced on the diagonal
- 1 thumb-sized piece of ginger, peeled and thinly sliced
- 1 tbsp of groundnut oil
- 2 tbsp of soy sauce
- 1 tsp of toasted sesame oil
- 1 tsp of light soft brown sugar
- 1 handful of coriander leaves, chopped
Method
Step 1
Pat the fish dry with kitchen towel then rub with a big pinch of coarse sea salt and the rice wine – be sure to rub inside the belly too. Arrange the thirds of spring onion on a heatproof plate and place the fish on top.Step 2
If you don’t have a steamer, set up a DIY version by putting a wire rack into a wok over some boiling water. Put the plate of fish on the rack, making sure it doesn’t touch the water. Cover loosely with foil and steam over a high heat for 10-12 mins, until the fish is just cooked. It’s ready when the flesh at the thickest part is opaque and lifts off the bones effortlessly – use a round-tipped/butter knife to make a small cut and check. If using fillets, steam them for 5-7 mins.Step 3
Carefully pour off any cloudy liquid that’s accumulated on the plate after the steaming process. Scatter the ginger and remaining spring onion over the fish.Step 4
Heat the groundnut oil in a small pan until smoking, then immediately pour over the fish – do this in front of your guests if you can! It will sizzle and crackle.Step 5
In the same pan, bring the soy sauce, sesame oil and sugar to a simmer. Pour over the fish, then garnish with the coriander. Serve straight away alongside steamed rice and stir-fried pak choi.