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Hong Kong Style Steamed Fish with Ginger and Scallions
A quintessential Cantonese dish that highlights the freshness of the fish. Steamed to perfection with aromatic ginger and scallions, then drizzled with a hot soy sauce and oil mixture.
🧂 Składniki
- 1 lb Whole fish (e.g., sea bass, snapper, tilapia)(cleaned and scaled)
- 2 inch piece Ginger(cut into thin slivers)
- 4 stalks Scallions (green onions)(cut into 3-inch lengths, then julienned)
- 3 tbsp Soy sauce
- 1 tsp Sesame oil
- 3 tbsp Vegetable oil
- 1 tbsp Shaoxing wine (optional)
- 1/2 tsp Salt
👨🍳 Instrukcje
- 1
Pat the fish dry with paper towels. Make a few diagonal slits on both sides of the fish. Rub the fish with salt and Shaoxing wine (if using).
- 2
Place the fish on a heatproof plate that fits inside your steamer. Stuff some ginger slivers and scallion pieces inside the cavity and place the rest on top of the fish.
- 3
Prepare your steamer. Bring water to a rolling boil in a wok or pot. Once boiling, carefully place the plate with the fish into the steamer. Cover and steam for 8-10 minutes, or until the fish is cooked through and flakes easily.
- 4
While the fish is steaming, prepare the sauce. In a small saucepan, heat the vegetable oil until it just begins to smoke. Carefully add the julienned scallions and ginger slivers and stir-fry for about 30 seconds until fragrant.
- 5
Remove the steamer from the heat. Carefully discard the steaming liquid from the plate. Arrange the fresh julienned scallions and ginger slivers on top of the cooked fish.
- 6
Pour the hot soy sauce and sesame oil mixture evenly over the fish. Serve immediately.
💡 Wskazówki profesjonalistów
- ✓Ensure the fish is fresh for the best flavor.
- ✓Don't overcook the fish; it should be moist and tender.
- ✓Using a sharp knife to make slits helps the fish cook evenly and absorb flavors.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Add a few goji berries on top for a touch of sweetness and color.
- For a spicier kick, add a few slices of red chili pepper.