Cantonese Style Steamed Fish

Ingredients

  • 1 tablespoon
  • ¾-1 kg bream or ¾-1 kg grouper or ¾-1 kg
  • sea bass
  • ¾-1 kg grouper or ¾-1 kg
  • sea bass
  • sea bass
  • shaoxing wine
  • + 37 more ingredients
    • shaoxing wine
    • light soy sauce
    • light soy sauce
    • sesame oil
    • sesame oil
    • oil
    • oil
    • spring onions, finely shredded
    • spring onions, finely shredded
    • ginger
    • ginger
    • fresh ground black pepper
    • fresh ground black pepper
    • 3 tablespoons
    • finely shredded
    • 3 tablespoons
    • ¾-1 kg
    • 2 tablespoons
    • 2 tablespoons
    • 1 ½ tablespoons
    • 1 ½ tablespoons
    • 1 tablespoon
    • finely chopped
    • roasted
    • 1 teaspoon
    • roasted
    • 2
    • 2
    • finely shredded
    • gingerroot
    • finely chopped
    • 2 tablespoons
    • 2 tablespoons
    • gingerroot
    • 1 teaspoon
    • ¼ teaspoon
    • ¼ teaspoon

1 Place the fish in a large bowl. 2 Add the rice wine, soy sauce, chopped ginger and sesame oil, and toss lightly to coat. 3 Cover with clingfilm and leave to marinade in the fridge for 10 minutes. 4 Arrange the fish on a heatproof plate, with the marinade, and place in a steamer. Steam over s...

View full recipe at SpringPad

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