Prep: 10 min
Cook: 15 min
Whole fish steamed to perfection, finished with fragrant ginger, scallion, and a drizzle of hot soy oil — a Cantonese classic.
Portion Size
✦Cooking Steps
1
Clean the fish and score both sides. Season lightly with salt and white pepper.
2
Place ginger slices inside the fish cavity and on top. Steam over high heat for 8-12 minutes.
3
Remove fish. Discard excess liquid. Top with julienned ginger and spring onion.
4
Heat oil until smoking and pour over the fish. Drizzle with soy sauce. Serve immediately.
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