Hong Kong Style Steamed Fish
Hong Kong Style Steamed Fish is an easy dish that's perfect for family gatherings, with its flaky soft texture and umami-packed sauce!
Servings: 4
Equipment
- Steamer
Ingredients
- any white fish (I used a 500g golden pomfret)
Toppings
- 1 inch ginger julienned
- 2 spring onions julienned
- 1/2 big chili julienned
- 1 coriander chopped
Sauce
- 2 shallots
- Some ginger
- 2 stalks coriander roots
- 5 tbsp water
- 4 tbsp light soy sauce
- 1 tbsp sugar
Instructions
- Clean the fish and cavity.
- Prepare the toppings and sauce. Dunk the toppings in a bowl of ice cold water to keep it fresh and crunchy.
- Steam the fish and sauce at the same time (in separate containers).Pro Tip: The steaming duration can vary widely depending on the size and shape of your fish and steaming equipment. Rather than rely on timing, check for these indicators instead: The eyes turn from black to white; stick a chopstick into the thickest part of fish and it should be fairly tender as you poke through; the meat should separate easily from the bones and flake off.
- Pour away any fish juice that comes out of the fish, then pour the sauce onto the fish.
- Heat up some oil until it shimmers. Place the toppings on the fish, pour the hot oil over it to get a nice sizzle, and it's ready to serve!