Cantonese Steamed Fish - Step By Step Photo Recipe
Table of contents:
Cantonese steamed fish is a traditional Chinese dish and a frequent guest at Chinese weddings. Steamed tender white fish fillet with ginger, herbs and spicy bright sauce is simply delicious.
Cantonese steamed fish is a very simple and, most importantly, mega-quick Chinese dish. It is prepared in 20 minutes, it is tasty, healthy and very authentic. In this dish, tender fish is ideally combined with the sauce and has a very Asian flavor, so to speak. Today I will share a recipe for how to cook such a fish with my eyes almost closed. Fish can be taken any marine white lean. Cod, tilapia, or sea bass are ideal. The fish itself has a neutral taste, but the bright spicy sauce sets the tone and taste for the whole dish. Try this recipe, you will definitely love it!
Purpose: For lunch / For dinner / For a festive table / Inexpensive
dishes Cuisine geography: Asian
- Tilapia - 2 Pieces (fillet)
- Green Onions - 2 Pieces
- Fresh ginger - 2 Tbsp. spoons
- Soy ous - 2 tbsp. spoons
- Salt - 1 Pinch
- Sugar - 1 Pinch
- Water - 2 Art. spoons
- Vegetable oil - 2 Tbsp. spoons
- Cilantro - 1/2 Bunch
How to cook "Cantonese Steam Fish"
Wash and dry the fish. Place it in a double boiler and cook for 10 minutes. Then remove the fish, place on a plate and completely cover with half the cilantro and green onions. Fry finely grated ginger in a hot skillet in vegetable oil. Add the remaining herbs to the ginger. Heat for a minute. Add salt, sugar, and soy sauce. Hold it for another minute.