Cantonese Steamed Fish {Recipe}

Ingredients

1-2 whole fillet of fish ( I have used basa)

3 tablespoons fresh ginger, finely julienned
2-3 spring onion whole finely julienned with green and white parts separated
Few sprigs of fresh coriander leaves roughly chopped
1 tspn garlic sliced
2 tablespoons canola oil
¼ teaspoon salt
¼ cup light soy sauce
Fresh ground white pepper to taste

Recipe

First steam the fish. I steamed it in the microwave but you can also do it on a steamer. Then place the steamed fish on the serving plate. Now put the coriander leaves and half of the green part of the sring onion on the fish. Heat a small saucepan and add 2 tbsp of oil. Add the ginger and garlic let it brown lightly, about a minute.
Then add the rest of the spring onions. The mixture should be sizzling right about now.
Next, add your soy mixture to the saucepan and keep the heat on high to keep everything sizzling. Cook until the scallions are wilted – about 30 seconds. Then pour this on top of the fish and serve immediately. You can drizzle few drops of sesame oil on top.

By Sharmistha Mukherjee Cheema

pawansoni

Food Critic and a Marketing Wizz who had a high profile career with leading MNC’s like HSBC, GE Capital etc, Pawan Soni comes across as a quintessential corporate employee. He left behind his successful career as the Vice President of a MNC... all for his love for food. He a WSET Level II wine connoisseur and a foodie who loves to eat anything under the sun. Besides being a food and travel writer for various food forums and magazines, he is the Founder and CEO of Indian Food Freak. As one of the initial bloggers who started his blog almost a decade ago, his website www.indianfoodfreak.com is currently one of the biggest food and travel blogs in. Pawan also conducts highly successful restaurant awards and recently concluded the fifth edition of The Big F restaurant awards. Apart from that he has recently launched a gourmet app that gets its members huge benefits in participating restaurants and hotels besides giving those venues a huge traction.

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