China

Cantonese Steamed Fish

Name: Cantonese Steamed Fish
Total time: 25 min
Yield: 3
Cuisine: China
Ingredients: 600 g Whole fish (e.g. sea bass); 4 cm Ginger, in fine strips; 3 Spring onion; 3 tbsp Light soy sauce; 1 tsp Sugar; 3 tbsp Vegetable oil; some Coriander

Qingzheng yu with ginger and spring onion

Whole steamed fish (qingzheng yu) is a test of freshness and finesse in Cantonese cooking. At festivals it symbolises abundance.

Steamed only briefly, the flesh stays silky; hot oil over ginger and spring onion and a light soy sauce finish the dish.

Servings3

Time25 min

LevelEasy

Ingredients

Whole fish (e.g. sea bass)600 g
Ginger, in fine strips4 cm
Spring onion3
Light soy sauce3 tbsp
Sugar1 tsp
Vegetable oil3 tbsp
Coriandersome

★ = available authentic in the Asia Boutique

Preparation

Clean the fish, score both sides and set on a plate.
Steam hard with a little ginger for 8–10 minutes.
Pour off the released liquid, lay on ginger and spring onion.
Warm soy sauce with sugar and a little water, pour over.
Heat the oil to smoking and pour over the fish.

Make it original

Light soy sauce and fresh ginger for steamed fish are in the Asia Boutique.

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