Cantonese Home Style

Steamed Fish – Cantonese (Hong Kong) Home Style

Hiro Nakamura column recipe for steamed fish Cantonese style

Steamed Fish – Cantonese (Hong Kong) Home Style

Ingredients for Recipe of Hiro’s Steamed Fish

• Fish, it should be very fresh.

Rock cod, coral trout and bluebone are suitable for this dish.

• Sliced ginger

• Spring onions

• Coriander

• Chilli (optional)

•Peanut oil, or vegetable oil, or canola oil 150ml (very, very hot, around 250C)

* Be careful of burns and fire.

• Soy sauce

• Fish sauce

• Sugar

• Fish juice with sliced ginger after steaming

Condiments:

• Shredded spring onions, ginger, chilli and coriander.

Method:

1. Gut and scale the rock cod.

2. Place some spring onions on a plate. Put the fish on top of the spring onions and ginger. Dribble some oil on fish for smoother texture.

3. Bring water in a steamer to the boil. Put in fish and steam for 8 minutes.

4. Remove spring onions under the fish. Drain the fish juice on the plate. Sprinkle some shredded spring onion (not many) on fish.

5. Heat oil (very hot!) and pour it over the fish. Heat up some soy sauce and some of the fish juices with sugar for steamed fish. Lastly put spring onions, coriander and chilli on top. Serve.