Cantonese steamed fish is a traditional and simple dish that’s often served as one of the final courses in a traditional Chinese wedding banquet right before the last rice and the noodle course. But it’s also a dish that can be found on a lot of home dinner tables. That’s when you know it’s not just easy, it’s good. This dish is so nutritious and healthy best for a quick meal with lots of vitamins and proteins.🥰
Ingredients for making the Steamed Fish🥰
- 4 x 200g ling fish fillets
- 1 bunch coriander, leaves picked
- 4 spring onions, sliced
- 1 long red chilli, thinly sliced
- Steamed rice to serve
Making of ginger Sauce
- 1/2 cup light soy sauce
- 2 cloves garlic, shredded
- 2 tablespoons ginger, shredded
- 1 stick lemongrass, white part thinly sliced
- 1/4 cup kecap manis
- 1/4 cup brown rice vinegar
- 1/2 teaspoon sesame oil
Combined all the ingredients to pour on the top❤️
Method of making the steamed Fish😋👍
- Pat fish dry with paper towels. Line a large steamer basket with baking paper and top with fish.
- Steam, covered, over a wok of simmering water for 4-5 mins, or until flesh is white.
- Meanwhile heat all ginger sauce ingredients in a small saucepan with 1/2 cup water.
- Simmer on low heat for 5 mins, or until fragrant and reduced slightly.
- Transfer fish to a serving platter and pour over half of hot sauce. Combine coriander, spring onions and chilli and scatter over fish.
- Serve with steamed rice and remaining sauce.😘👍
