Steamed Cantonese-Style Fish

A healthy, low-fat steamed fish dish topped with ginger, spring onions, and a sizzle of hot seasoned oils.

Cook Time

15 mins

Produces

4 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

CondimentsSauces

2
tbsp

Light Soy Sauce

2
tbsp

Dark Soy Sauce

NutsSeeds

1
tsp

Sea Salt

Coarse or plain

1
sprigs

Coriander

Fresh, to garnish

OilsFats

1
tbsp

Groundnut Oil

2
tsp

Sesame Oil

Seafood

450
g

White Fish Fillets

Firm white fish such as cod or sole, skinned or whole Dover sole or turbot

Vegetables

1.5
tbsp

Ginger

Fresh root, finely shredded

3
tbsp

Spring Onions

Finely shredded

Steps

Pat the fish dry and rub evenly with salt, including the cavity if using a whole fish.
Place fish on a heatproof plate and scatter shredded ginger over the top.
Fill a steamer or wok with 5cm of water and bring to the boil.
Place the plate in the steamer and cook until the fish is opaque and flaky.
Remove the plate and drain any accumulated liquid.
Scatter spring onions over the fish and drizzle both light and dark soy sauces.
Heat the groundnut and sesame oils in a saucepan until smoking and pour over the fish.
Garnish with coriander and serve immediately with boiled rice.