CNY Perfect Cantonese Steamed Fish in Superior Soy Sauce 港式清蒸鱼Chinese Fish Recipe | Hong Kong Style

superior soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: regular soy sauce

Low-sodium soy sauce reduces sodium content while maintaining flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a more affordable option with a neutral flavor.

Prep the steaming dish by adding pieces of spring onion to prop up the fish and remove fishiness.

Use a 500 g greasy grouper, ensuring it is cleaned and blood-free.

Butterfly the fish and cut slits on both sides for even cooking.

Place the fish on the steaming rack and add young ginger on top.

Boil water in a wok and steam the fish for approximately 8 minutes.

In a saucepan, heat a little oil and fry 5 g of julienned ginger until fragrant.

Add 4 tbsp of water, 4 tbsp of light soy sauce, 1/3 tsp of chicken stock powder, and 0.5 tsp of sugar to the saucepan.

Add 0.5 tbsp of Chinese cooking wine and mix well, adjusting sugar to taste.

After 8 minutes, check the fish and pour off excess water carefully.

Pour the prepared sauce over the fish and top with shredded spring onions.

Heat oil and splash it over the spring onions to finish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens