Hong Kong-style Steamed SeaBass 港蒸金目鲈

Restaurant-styled steamed fish with sweet and savory soy sauce. The sauce mixture can be prepared the day before and chill in fridge until ready to use.

- medium/big-sized whole fish
- 2 tbs vegetable oil
- 1 knob of ginger peeled and julienned
- 3-4 sprigs cilantro cut into 1-inch length(aka coriander/Chinese parsley)
- 3-4 sprigs scallion sliced diagonally (aka spring onion)
* A sprig is a single stem snipped from the plant.
Ingredients for sauce:
- 4 tbs (80ml) light soy sauce
- 4 tbs water
- 1 tbs huadiao wine (Shaoxing or Meihua brand or any other brands that you prefer)
- 1 tbs sugar
- 1 tsp sesame oil
- pinch of pepper

1) Combine the ingredients for the sauce and set aside.

2) Place cleaned fish on a plate with the fish being propped up by 2 ceramic spoons. Spread julienned ginger on top of the fish.

3) Bring water in wok/steamer to boil. Lower the plate of fish, cover wok/steamer and steam on high heat for 10-12 minutes depending on the size of the fish.

4) Discard ginger and remaining liquid. Transfer fish to a clean plate. Top steamed fish with the cilantro, scallion and the balance ginger {ginger can be fried in the oil in (5) if desired}

5) Heat up 2 tbs of oil and drizzle onto the fish. Using the same pan/wok for heating the oil, heat up the sauce mixture, stir gently and bring to a boil. Pour sauce onto fish. Serve immediately.


Click here for a step-by-step tutorial.

No comments:

Post a Comment