Cantonese Steamed Fish
Cantonese Steamed Fish highlights fresh white fish with ginger, scallion, and a hot oil soy finish for clean, aromatic flavor.
Instructions
- 1
Top fish with some julienned ginger and steam for 8–10 minutes.
- 2
Mix soy sauce, sugar, and sesame oil for the seasoning sauce.
- 3
Drain excess liquid from fish and top with remaining ginger and scallion.
- 4
Pour the soy seasoning evenly over the fish.
- 5
Heat oil until very hot and pour over the aromatics to release fragrance.
Tips
Nutrition (per serving)
Adjust Servings
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