steamed cantonese-style fish
Steamed Cantonese-Style Fish Posted by swm56 at recipegoldmine.com 6/11/01 9:39:48 am Source: Recipe courtesy of Ken Hom 1 pound firm white fish fillets, such as cod or sole, skinn...
Ingredients
- 1poundfirm white fish fillets, such as cod or sole,
- 1teaspooncoarse sea salt or plain salt
- 11/2 tablespoons finely shredded fresh ginger
- 3tablespoonfinely shredded scallions
- 2tablespoonlight soy sauce
- 2tablespoondark soy sauce
- 1tablespoonpeanut oil
- 2teaspoonsesame oil
Directions
- 1
Steamed Cantonese-Style Fish Posted by swm56 at recipegoldmine.com 6/11/01 9:39:48 am Source: Recipe courtesy of Ken Hom 1 pound firm white
- 2
Put the fish on a heatproof plate and scatter the ginger evenly over the top
- 3
Set up a steamer or put a rack into a wok or deep pan
- 4
Fill it with 2 inches of water and bring to a boil over a high heat
- 5
Put the plate of fish on the rack, cover tightly and steam the fish until it is just cooked
- 6
Flat fish fillets will take about 5 minutes
- 7
whole fish, or fillets such as sea bass, will take 12-14 minutes
- 8
The fish should turn opaque and flake slightly but still remain moist