Description
This Cantonese Style Steamed Fish Fillets recipe features tender, flaky fish steamed to perfection with ginger, scallions, and a delicate soy sauce mixture, delivering a light and flavorful dish popular in Cantonese cuisine.
Ingredients
Scale
Fish and Aromatics
- 400g hoki loin fillets, or any large piece of fish
- A thumb of ginger (half sliced, half julienned)
- One bunch green onions (scallions), cut into sections
- A few sprigs of cilantro (for garnish)
Sauce
- 2 tbsp sugar
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
Others
- 4 tbsp cooking oil
Instructions
- Prepare the sauce: Dissolve 2 tablespoons of sugar in a bit of hot water. Add 1 tablespoon of light soy sauce and 1 teaspoon of dark soy sauce, mix well and set aside.
- Prepare aromatics and steaming setup: Bring water to a boil in a pan for steaming. Slice half of the ginger into thin slices and julienne the other half. Cut scallions into sections. Line the bottom of a heatproof dish with ginger slices and the white parts of the scallions, then lay the fish fillets on top.
- Steam the fish: Place the dish with fish on a steaming rack over the boiling water. Cover and steam over a rolling boil for about 5 minutes or until the fish flesh just flakes easily when tested with a fork.
- Heat oil: While the fish is steaming, heat 4 tablespoons of cooking oil in a separate pan until it is smoking hot.
- Finish the dish: Once the fish is cooked, cover the fillets with the julienned ginger and green parts of the scallions. Pour the hot oil evenly over the top to release the aromatics, then drizzle the prepared soy sauce mixture over everything.
- Garnish and serve: Optionally garnish with fresh cilantro sprigs. Serve the steamed fish fillets hot for the best flavor and texture.
Notes
- Use a firm white fish like hoki or any large white fish fillets suitable for steaming.
- Be careful not to over-steam the fish to avoid drying out the flesh.
- Heating the oil until smoking hot and pouring it over the ginger and scallions helps to release their aroma and flavor immediately.
- Adjust soy sauce quantities to taste if a saltier or lighter sauce is preferred.
- Steaming time may vary slightly depending on the thickness of the fish fillets.