Chinese Style Steamed Fish
This is another dish that my mother would of made back at home, or at least my reinterpretation of it. Simple and nutritious, bringing together the main ingredients you’ll find in Cantonese cuisine of ginger, garlic and soy sauce, with a little coriander and pinch of salt, you can enjoy this recipe with any firm fish.
1x spring onion
1x nub of ginger
A bunch of coriander
1 ½ tablespoons soy sauce
A pinch of salt
A pinch of sugar
2 tablespoons water
600 grams of firm white fish
2 tablespoons oil
– This is the part where I really do wish I had my mother’s knife skills. Grab the garlic and mince it quite finely, while you julienne the ginger and spring onions, into fine shreds.
– Next grab a small bowl and mix the soy sauce, salt, sugar and water together and you’ve got yourself a simple marinate, you can set aside for now.
– Grabbing a large pan, fill it with an inch of water.
– The next part I have a little stand that allows me to place a dish in the middle of a large sauce pan. If you don’t have something like that, you can use a couple of ramekins and a plate with a large lip.
– Once the water has come to boil, you can lower the dish containing the fish, onto your little stand and cover with the lid, allowing to steam for approximately 10 minutes or however long it takes for your fish to cook.
– While you wait for that to cook, roughly cut up the coriander.
– Left the lid and carefully take out the dish of fish, which you can now transfer to a serving dish.
– Next layer 1/3 of the coriander and spring onions ontop of the fish.
– In a small saucepan with a little oil, lightly brown the ginger, followed by the rest of the spring onions. Don’t let it burn or cook through, just brown.
– Pour in the marinate and let it bubble away for half an minute, then presto… it’s time to sauce up, serve up and enjoy.