Main Ingredients:
Live Fish: 1.
Additional Ingredients:
Steamed Fish Soy Sauce: as needed; Scallions: as needed; Ginger: as needed; Red Chili: as needed; Oil: as needed; Cilantro: optional (for garnish).
Taste: Light; Cooking Method: Steaming; Time: Half an hour; Difficulty: Easy.
【Guangdong】Detailed Steps for Cooking Steamed Fish Cantonese Style
Clean the live fish when you bring it home. Usually, the seller will clean the fish when you buy it, but you can clean it at home as well.
Marinate the fish with some cooking wine and a little salt for fifteen minutes.
Make a slit along the fish’s back where the bones are, but do not cut through.
Julienne the scallions, ginger, and red chili.
Place some scallions and ginger on a plate, place the fish on top, and also add some scallions and ginger inside the fish.
Once the water in the steamer is boiling, place the fish plate inside and steam over high heat for eight minutes.
Discard the liquid in the plate after steaming, as it may have a fishy taste. Remove the scallions and ginger from the fish, transfer the fish to a clean plate, and garnish with more scallions, ginger, and red chili.
Heat oil in a pan until it starts to smoke.
Drizzle the steamed fish soy sauce over the fish, and also pour the hot oil over it.
Finally, you can add some cilantro as a finishing touch.
