Cantonese Steamed Fish - A 20 Minute

Cantonese steamed fish is often served as one of the courses in a Chinese banquet. This Cantonese steamed fish uses fish filets for an easy homemade version.

Cantonese Steamed Fish - A 20 Minute

INGREDIENTS:

• 1 small bunch of cilantro
• 1 ½ tablespoons soy sauce
• 2 scallions
• fresh ginger, about 2 tablespoons julienned
• ⅛ teaspoon salt
• ⅛ teaspoon sugar
• 2 tablespoons water
• 1 medium tilapia, grey sole, flounder or fluke filet
• 2 tablespoons oil

INSTRUCTIONS:

1. Julienne the scallion and ginger and set aside. Give the cilantro a rough chop and set that aside as well. Combine the soy sauce, salt, sugar and water into a small bowl and mix well.
2. Prepare your steamer setup, which these days you can purchase easily online or at the store. What also works is a wok or large saucepan or pot with a cover and small a round metal elevated rack you can put the plate on. I’ve even used a cleaned empty tuna can for the plate to sit on, and it works just fine.
3. Fill your wok or saucepan with about an inch of water, cover and bring it to a boil. Carefully place your plate with the fish on the rack. Cover and steam for about 10 minutes. You can check it for doneness by using a butter knife. If it easily cuts through to the bottom of the plate, your fish is done!
4. Turn off the heat. Carefully remove the plate from the pot and drain any remaining water off. At this point, you can also transfer the fish to a nice serving plate. Spread the cilantro and about one third of the scallion (use the green portions), directly onto the steamed fish.
5. Heat a small saucepan to medium to high heat and add 2 tbsp of canola oil. Add the ginger and let it brown lightly, about a minute. Then add the rest of the scallions. The mixture should be giving a good sizzle right about now…
6. GET FULL RECIPE>> HERE

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