Ken Hom's steamed fish Cantonese style recipe
A wonderfully light Chinese main course from Ken Hom, using firm white fish and plenty of flavourings.
Ingredients
- 450 g firm white fish fillets, such as cod or sole or salmon fillets, or a whole fish such as sole or turbot
- 1 tsp coarse sea salt or plain salt
- 1.5 tbsp fresh ginger, finely shredded
- 15.9 oz firm white fish fillets, such as cod or sole or salmon fillets, or a whole fish such as sole or turbot
- 1 tsp coarse sea salt or plain salt
- 1.5 tbsp fresh ginger, finely shredded
- 15.9 oz firm white fish fillets, such as cod or sole or salmon fillets, or a whole fish such as sole or turbot
- 1 tsp coarse sea salt or plain salt
- 1.5 tbsp fresh ginger, finely shredded
- 3 tablespoons spring onions, finely shredded
- 2 tbsp Kikkomann soy sauce
- 1 tbsp groundnut oil
- 2 tsp sesame oil
- 1 cup fresh coriander sprigs
- 3 tablespoons spring onions, finely shredded
- 2 tbsp Kikkomann soy sauce
- 1 tbsp groundnut oil
- 2 tsp sesame oil
- 1 cup fresh coriander sprigs
- 3 tablespoons spring onions, finely shredded
- 2 tbsp Kikkomann soy sauce
- 1 tbsp groundnut oil
- 2 tsp sesame oil
- 1 cup fresh coriander sprigs
Details
- Cuisine: Chinese
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- If you are using a whole fish, remove the gills. Pat the fish or fish fillets dry with kitchen paper. Rub with the salt on both sides, and then set aside for 30 minutes. This helps the flesh to firm up and draws out any excess moisture.
- 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. Bring the water to the boil over a high heat. Put the fish on a heat proof plate and scatter the ginger evenly over the top. Put the plate of fish into the steamer or onto the rack.
- Cover the pan tightly and gently steam the fish until it is just cooked. Flat fish will take about 5 minutes to cook. Thicker fish or fillets such as sea bass will take 12-14 minutes.
- Remove the plate of cooked fish and sprinkle on the spring onions and light and dark soy sauces.
- Heat the two oils together in a small saucepan. When they are hot and smoking pour the hot oil on top of the fish, garnish with the coriander sprigs.
- Serve at once.
This recipe is courtesy of Ken Hom, and more can be seen in his website: www.kenhom.co.uk
You might also like
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature