Cantonese-Style Steamed Fish (广式蒸鱼)
广式蒸鱼 (Cantonese-Style Steamed Fish) is a classic Chinese Islamic Cuisine dish that features a delicate and flavorful steamed fish, commonly enjoyed as a symbol of abundance and prosperity.
Ingredients
- 1 whole fresh fish (such as sea bass or snapper), scaled and gutted
- 3 slices ginger
- 2 green onions, cut into strips
- 3 tablespoons light soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon oil
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
Instructions
- Clean the fish and pat dry with paper towels.
- Place the fish on a heatproof plate and stuff the cavity with ginger slices and half of the green onions.
- In a small bowl, mix together the light soy sauce, Shaoxing wine, oil, sugar, salt, and white pepper. Pour the mixture over the fish.
- Prepare a steamer and steam the fish over high heat for about 15-20 minutes, or until cooked through.
- Once the fish is cooked, carefully remove it from the steamer and garnish with the remaining green onions.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Protein
- 25g
- Fat
- 10g
- Carbohydrates
- 5g
Supplies
Heatproof plate Steaming rack Steamer
Tools
Knife Cutting board Bowl
Serving suggestions
Serve the steamed fish with steamed rice and a side of stir-fried vegetables for a complete meal.
Tips & tricks
For the best results, use the freshest fish available and adjust the steaming time according to the size and thickness of the fish.
Cost
$15