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This healthy delicious Cantonese Steamed Fish is fresh, fragrant and full of flavour.
1.
Ensure that the fish fillet is properly washed and dried sufficiently.
2.
Add a pinch of salt and Chinese rice wine to the fish fillets and set aside for 5 minutes.
3.
Meanwhile, on a heat proof dish, arrange a few slices of ginger and spring onions and place the fish fillets on top of the ginger and spring onion slices.
4.
Set the steamer to 180 degrees Celsius for no more than 10 minutes. (If you do not have a steamer, you may use a wok - bring some water to a boil and place a wire rack over the boiling water with a cover.)
5.
Put the heat proof dish into the steamer or wok.
6.
Steam for 8 to 10 minutes or until the thickest part of the fillet turns opaque.
7.
Remove the fish fillets from the heat proof dish and discard any of the liquid resulting from the steaming. Place the fish onto a serving plate.
8.
In a small frying pan, mix the olive oil, soy sauce, chicken powder, xiao shing wine, and water, salt to taste and heat over high heat for a 1 minute.
9.
Garnish the fillets with remaining spring onions and ginger.
10.
Pour the mixture over the fish fillets and serve immediately.
11.
12.
Tip
You may use other types of white fish from the sea or river. Cod, halibut, pomfret, tilapia, red snapper, grouper, marble goby are suitable too.
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