Cantonese Style Steamed Fish admin
CANTONESE STYLE STEAMED FISH
450g/1lb Royal Empurau, whole fish or steak cuts
1 Tsp coarse salt
1 1/2 Tbsp shredded ginger
3 Tbsp shredded spring onions
2 Tbsp light soy sauce
2 Tbsp dark soy sauce
1 Tbsp vegetable oil
2 Tsp sesame oil
Fresh coriander to garnish
Pat fish dry and rub evenly with salt. Make sure to rub the insides as well when using whole fish. Put fish on heatproof dish and scatter with ginger shreds.
Set up steamer or place metal rack into a wok or deep pan. Fill with 5cm/2 inches of water and bring to boil.
Place the fish on the rack and cover tightly and steam until it is just cooked. Steak cuts will take about 5 minutes. Fillets will need 12 to 14 minutes. The fish should turn opaque, flake slightly but remain moist.
Remove the cooked fish and pour off any liquid. Scatter spring onions and drizzle light and dark soy sauces.
Heat the two oils together in a small saucepan until smoking, then immediately pour them over fish. Garnish with coriander and serve at once.