Steamed fish with superior soy sauce

This healthy delicious Cantonese Steamed Fish is fresh, fragrant and full of flavour.

Ingredients

2 fillet of seabass - approximately 300g
3 tablespoons of soy sauce
1 tablespoons of olive oil
1 tablespoon of xiao shing wine
1 teaspoon of Chinese rice wine
2 stalks of spring onions – sliced thinly in strips
1 thumb size ginger – thinly sliced in strips
1 teaspoon of chicken powder
Coriander leaves – roughly chopped
Salt to taste
1/2 Cup water

Instructions

Step 1

Ensure that the fish fillet is properly washed and dried sufficiently.

Step 2

Add a pinch of salt and Chinese rice wine to the fish fillets and set aside for 5 minutes.

Step 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.

Step 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.)

Step 5

Put the heat proof dish into the steamer or wok.

Step 6

Steam for 8 to 10 minutes or until the thickest part of the fillet turns opaque.

Step 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.

Step 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.

Step 9

Garnish the fillets with remaining spring onions and ginger.

Step 10

Pour the mixture over the fish fillets and serve immediately.

Step 11

Step 12

Halal Friendly

Kosher Friendly

Recipe by

Head chef