Steamed Cantonese-Style Fish
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- 1 pound firm white fish fillets, such as cod or sole, skinned, or a whole fish such as sole or turbot
- 1 teaspoon coarse sea salt or plain salt
- 1 1/2 tablespoons finely shredded fresh ginger
- 3 tablespoons finely shredded scallions
- 2 tablespoons light soy sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon peanut oil
- 2 teaspoons sesame oil
- Cilantro sprigs, to garnish
- Pat the fish dry with paper towels and evenly rub with the salt,
rubbing it inside the cavity as well if you are using a whole fish.
Put the fish on a heatproof plate and scatter the ginger evenly
over the top.
- Set up a steamer or put a rack into a wok or
deep pan. Fill it with 2 inches of water and bring to a boil over
a high heat. Put the plate of fish on the rack, cover tightly and
steam the fish until it is just cooked. Flat fish fillets will take
about 5 minutes; whole fish, or fillets such as sea bass, will take
12-14 minutes. The fish should turn opaque and flake slightly but
still remain moist.
- Remove the plate of cooked fish and our
off any liquid that may have accumulated. Scatter the scallions
on the fish, then drizzle with the light and dark soy sauces. Heat
the two oils together in a small saucepan until smoking, then immediately
pour them over the fish.
- Garnish with cilantro and serve at once.
Posted by swm56 at Recipe Goldmine 6/11/01 9:39:48 am.
Recipe courtesy of Ken Hom.
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