Chef’s Nectar, “Steamed Soy and ginger Fish” delicious ! 😘


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.😘👍

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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