Cantonese steamed fish with ginger and spring onion

Method

1. 1

   Step 1

   Pat the fish dry and score it twice on each side. Lay the ginger slices and spring onion (opens in a new tab) lengths on a heatproof plate and put the fish on top. Splash with wine if using.

   • 5 min

   Food safety: Keep raw fish chilled until cooking.

2. 2

   Step 2

   Steam over rapidly boiling water until the flesh at the thickest point flakes and is opaque to the bone.

   • 9 min
   • high heat
   • Wok (opens in a new tab)
   • Steamer (opens in a new tab)

   Food safety: Fish is done when it reaches 63 °C and flakes easily.

3. 3

   Step 3

   Meanwhile warm the soy sauce (opens in a new tab), sugar (opens in a new tab) and water in a small pan until the sugar dissolves.

   • 2 min
   • low heat
   • Saucepan (opens in a new tab)
4. 4

   Step 4

   Pour off the steaming liquid and discard the cooked aromatics. Pile the ginger matchsticks and shredded spring onion (opens in a new tab) on the fish.

   • 1 min
5. 5

   Step 5

   Heat the oil until just smoking and pour it carefully over the aromatics so they sizzle. Pour the warm soy dressing around the fish, add coriander and serve.

   • 2 min
   • high heat

   Food safety: Smoking oil spits — pour slowly and keep your face away.