Cantonese Style Steamed Fish

Ingredients

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

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