Cantonese Style Steamed Fish

1. 1

   Place the fish in a large bowl.

2. 2

   Add the rice wine, soy sauce, chopped ginger and sesame oil, and toss lightly to coat.

3. 3

   Cover with clingfilm and leave to marinade in the fridge for 10 minutes.

4. 4

   Arrange the fish on a heatproof plate, with the marinade, and place in a steamer. Steam over simmering water in a covered wok for 5-8 minutes, or until the fish flakes when the skin is pressed firmly or the dorsal fin pulls out easily.

5. 5

   Remove the fish from the steamer and place in a heatproof platter.

6. 6

   Heat a wok over high heat, add the oil and heat until smoking.

7. 7

   Sprinkle the steamed fish with the spring onion, shredded ginger and pepper, and slowly pour the hot oil over the fish.

8. 8

   This will cause the skin to crisp, and cook the garnish.

* Per serving · 4 servings · Values may vary.

No additional tips available.