About Great Food
 

Ken Hom

Steamed Cantonese-style Fish

  • 1 lb firm white fish fillets, such as cod or sole, skinned, or a whole fish such as sole or turbot
  • 1 teaspoon coarse sea salt or plain salt
  • 1 tablespoons finely shredded fresh ginger
  • 3 tablespoons finely shredded scallions
  • 2 tablespoons light soy sauce
  • 2 tablespoons dark soy sauce
  • 1 tablespoon peanut oil
  • 2 teaspoons sesame oil
  • Cilantro sprigs, to garnish

Pat the fish dry with paper towels and evenly rub with the salt, rubbing it inside the cavity as well if you are using a whole fish. Put the fish on a heatproof plate and scatter the ginger evenly over the top. Set up a steamer or put a rack into a wok or deep pan. Fill it with 2 inches of water and bring to a boil over a high heat. Put the plate of fish on the rack, cover tightly and steam the fish until it is just cooked. Flat fish fillets will take about 5 minutes; whole fish, or fillets such as sea bass, will take 12-14 minutes. The fish should turn opaque and flake slightly but still remain moist. Remove the plate of cooked fish and our off any liquid that may have accumulated. Scatter the scallions on the fish, then drizzle with the light and dark soy sauces. Heat the two oils together in a small saucepan until smoking, then immediately pour them over the fish. Garnish with cilantro and serve at once.

 

 

 


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