清蒸魚Cantonese Steamed Whole Fish

Prep 15 min·Cook 12 min

1. 1You're here
   Step 1.

   Pat the fish dry inside and out. Make two diagonal cuts down to the bone on each side of the thickest part, then rub lightly with salt.

   600 g Whole sea bass or sea bream, scaled and gutted½ tsp Salt

   Knife work

   Mum's tip媽媽小貼士

   The cuts let heat reach the bone so the thick and thin parts cook evenly.
2. 2
   Step 2.

   Cut half the ginger into slices. Cut the rest of the ginger and the spring onion into very fine shreds; soak the shreds in cold water so they curl.

   30 g Ginger4 stalks Spring onion

   Knife work
3. 3
   Step 3.

   Bring the water in the wok to a full rolling boil. Lay ginger slices on a plate, put the fish on top, and steam on high heat.

   600 g Whole sea bass or sea bream, scaled and gutted30 g Ginger

   8 minSteam

   Mum's tip媽媽小貼士

   About 8 minutes for 600 g. The fish is done when a chopstick slides easily into the thickest part and the eye turns white.
4. 4
   Step 4.

   Pour away all the liquid on the plate (it tastes fishy) and remove the ginger slices.

   600 g Whole sea bass or sea bream, scaled and gutted

5. 5
   Step 5.

   Drain the ginger and spring onion shreds and pile them on the fish.

   30 g Ginger4 stalks Spring onion

6. 6
   Step 6.

   Heat the oil until just smoking and pour it over the shreds so they sizzle.

   3 tbsp Cooking oil30 g Ginger4 stalks Spring onion

7. 7
   Step 7.

   Pour the warm steamed-fish soy sauce around (not over) the fish, add coriander and serve at once.

   80 ml Steamed-Fish Soy Sauce2 stalks Coriander600 g Whole sea bass or sea bream, scaled and gutted