Ken Hom's steamed fish Cantonese style recipe

1. 1

   If you are using a whole fish, remove the gills.

2. 2

   Pat the fish or fish fillets dry with kitchen paper.

3. 3

   Rub with the salt on both sides, and then set aside for 30 minutes.

4. 4

   This helps the flesh to firm up and draws out any excess moisture.

5. 5

   Next set up a steamer or put a rack into a wok or deep pan and fill it with 5 cm (2 inches) of water.

6. 6

   Bring the water to the boil over a high heat.

7. 7

   Put the fish on a heat proof plate and scatter the ginger evenly over the top.

8. 8

   Put the plate of fish into the steamer or onto the rack.

9. 9

   Cover the pan tightly and gently steam the fish until it is just cooked.

10. 10

    Flat fish will take about 5 minutes to cook.

11. 11

    Thicker fish or fillets such as sea bass will take 12-14 minutes.

12. 12

    Remove the plate of cooked fish and sprinkle on the spring onions and light and dark soy sauces.

13. 13

    Heat the two oils together in a small saucepan.

14. 14

    When they are hot and smoking pour the hot oil on top of the fish, garnish with the coriander sprigs.

15. 15

    Serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.