Serves 4 Ingredients
Steamed Fish Cantonese Style
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.