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Cantonese Steamed Fish

Cantonese steamed fish

Steamed fish is yum! Home-cooked steamed fish is even more yum!  If you haven’t dare try to steam fish at home, then I dare you to try it now because steamed fish is easy to prepare, fast, healthy and super simple to cook.

The Chinese loves steamed fish (yu)  because yu means abundance and traditionally, we believe that fish brings abundance of wealth.  The phrase nin nin yau yu 年年有余 (May you have surplus for many many years) has always been part of our well wishes especially during Chinese New Year’s dinner celebration.  We don’t just eat fish during CNY’s dinner celebration but fish is also a must-serve dish during Chinese wedding dinners or birthdays.

Cantonese steamed fish

Normally a steamed fish dish uses whole fish with head and tail but just for the 3 of us, we decided to go with fish fillet which taste equally awesome.  The key thing about steaming fish is to watch out for the time because overcooked fish taste like rubber and doesn’t taste good at all!   This recipe is adapted from My Cooking Hut’s debut cookbook Lemongrass and Ginger which was great, by the way.  The recipes are easy to follow and beautiful photography too.  If you’re looking for an authentic Asian cookbook, I’d highly recommend this one!  3 loves for it 🙂

Cantonese Steamed Fish (adapted from Lemongrass and Ginger cookbook)

Serves 3 as part of shared meal

1 white fish fillet (rockling, seabass, snapper or any other white fish)
1 small tomato, sliced
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp sesame oil
2 tbsp Shoaxing wine
white pepper, to taste
7 pcs dried shiitake mushrooms (soaked until soft), remove stem and thinly sliced
1 thumb-sized ginger, peeled and cut into thin matchsticks
1 scallion, cut into matchsticks, for garnish

1. Rinse the fish fillet and then pat dry.  On a heatproof plate that will fit into the wok, arrange the tomato slices on the base of the plate.  Place the fish fillet on top.

2. To prepare the sauce – mix together oyster sauce, light soy sauce, sesame oil, Shoaxing wine and some white pepper in a clean bowl. Pour the sauce over the fish.  Spoon the sauce over the top of the fish until the top part of the fish is “fully sauced”.  Arrange the sliced mushrooms and ginger on top of the fish.  Cover with wrap and marinate in the fridge for 20mins.

3. When it’s time to cook, remove fish from the fridge.  Place 2 small baking moulds at the bottom of the wok. Then secure a wire rack on top of the moulds.  Make sure it’s very secure and will not topple.  Pour water into the wok, leaving about 1/2 inch gap between the water and the wire rack.  Bring water to a boil over medium heat.

4. Once the water is boiling, gently place the heatproof plate with fish on the rack.  Cover and steam for about 7mins, or until cooked through.  If water level has reduced, then add more water, if necessary.  To test if the fish is cooked through, use a skewer and try to poke through the thickest part of the fish.  If there is no resistance, that means it’s cooked through.

5. Remove the plate from the wok and garnish with sliced scallions.  Serve immediately with warm steamed rice.


Cantonese steamed fish

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