Cantonese Chinese · China

Steamed Fish with Ginger and Scallions

Name: Steamed Fish with Ginger and Scallions
Total time: 30 min
Yield: 4 servings
Cuisine: Cantonese Chinese
Ingredients: 1 whole fish (about 1.5kg); 20g ginger, julienned; 10g scallion, chopped; 20ml soy sauce; 10ml rice wine; 5g garlic, minced; 10g green onion, chopped; 10g sesame oil

A simple and delicate steamed fish recipe using ginger and scallions to enhance natural flavors.

30 minutes4 servings

Method

Rinse fish and pat dry. Score skin with shallow cuts. Season inside with ginger and scallion.
In a small bowl, mix soy sauce, rice wine, garlic, and sesame oil.
Place fish in a steaming dish. Pour sauce over fish. Cover with parchment paper.
Steam over boiling water for 15-20 minutes until fish flesh is opaque and flakes easily.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.

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