Ingredients
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4
-
1 1/2
-
2 1/2
-
3
-
1 1/2
-
-
-
-
-
-
-
-
-
-
Directions
Steamed Cantonese-Style Fish, Steamed Cantonese-style Fish, Steamed Cantonese-style Fish
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Steps
|
1
Done
|
Pat the Fish Fillets Dry With Kitchen Paper If Needed, and Season. Put on a Heatproof Plate and Scatter Over the Shredded Ginger. |
|
2
Done
|
Pour Water Into a Wok or Deep Pan to a Depth of 2.5-5cm (1-2in) and Insert a Steaming Rack. If You Don't Have a Steaming Rack, Use an Upturned Heatproof Dish to Make a Trivet. Put the Pan on a High Heat and Bring the Water to the Boil. |
|
3
Done
|
Put the Plate of Fish on the Steaming Rack or Heatproof Dish. Cover With a Lid and Gently Steam For 10-12 Minutes, Until the Fish Is Opaque and Flaky. |
|
4
Done
|
Remove the Fish from the Wok and Divide Between 4 Plates. Drizzle Over the Light and Dark Soy Sauces and Scatter Over the Spring Onions. |
|
5
Done
|
Heat the Oil in a Small Pan Until Smoking Hot and Carefully Pour Over Each Piece of Fish. It Will Sizzle a Little. Scatter Over the Coriander and Serve Immediately. |
