Serves 4 In­gre­di­ents

Steamed Fish Can­tonese Style

Buckinghamshire Advertiser - - FOOD AND DRINK -

450g firm white fish fil­lets, such as cod,

sole or salmon fil­lets, or a whole fish, If you are us­ing a whole fish, re­move the gills. Pat the fish or fish fil­lets dry with kitchen pa­per. Rub with the salt and then set aside for 30 min­utes. This helps the flesh to firm up and draws out ex­cess mois­ture. Next, set up a steamer, or put a rack into a wok or deep pan and fill it with 5cm of wa­ter. Bring the wa­ter to the boil over a high heat. Put the fish on a heat­proof plate and

scat­ter the gin­ger over the top. Put the plate of fish into the steamer or

onto the rack. Cover the pan tightly and gen­tly steam the fish un­til it is just cooked. Flat fish will take about five min­utes to cook. Thicker fish or fil­lets such as sea bass will take 12-14 min­utes. Re­move the plate of cooked fish and sprin­kle on the spring onions and soy sauce. Heat the two oils to­gether in a small saucepan. When they are hot and smok­ing, pour the hot oil on top of the fish, gar­nish with the co­rian­der sprigs and serve at once.

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