Name: Steamed Fish, Cantonese-Style
Yield: Serves 2
Cuisine: Chinese
Ingredients: steamed rice, to serve; 5 spring onions, shredded; 1 tablespoon groundnut oil; 2 teaspoons sesame oil; 1 x 600 g–1 kg/1 lb 5 oz–2 lb 2 oz, very fresh, firm-fleshed white fish, such as bass, sole or snapper, gutted and scaled but head on; big pinch of salt; 5 cm/2 inch piece of root ginger, cut into long shreds; 3 tablespoons light soy sauce; 1 tablespoon dark soy sauce

Preparation info

Serves
2

Difficulty
Easy

Appears in

Let's Eat

By Tom Parker Bowles

Published 2013

About

The Cantonese are obsessed with the freshest of fish. Hence those vast aquariums with gloomy-looking sea life, ready to be fished out to order. This is a simple dish, so much depends on the quality of the fish. You can use a dedicated fish steamer, a large bamboo basket, or even a colander inside a wok (make sure the bottom of the colander doesn’t touch the water).