Cantonese steamed fish.
Ingredients:
2 filets boneless, skinless white-fish. (snapper, grouper, seabass, halibut, white pomfret, cod, salmon works too.)
3 scallion, julienned, placed in ice water.
2” knob ginger, julienned.
cilantro.
finger hot chili pepper, or any chili pepper, sliced thin.
water.
Shaoxing rice wine.
3 tbsp peanut oil.
kosher salt.
white pepper.
sauce:
3 tbsp (45g) light soy sauce.
1 tbsp (15g) water.
1 tbsp rock sugar.
1 tsp sesame oil.
Equipment:
wok or wide saucepan.
steamer basket or a steel trivet rack.
heat-resistant ceramic plate/bowl.
whisk.
mixing bowl.
Yield:
cooked fish.
清蒸鱼
(Qīngzhēng yú)
Simple, traditional steamed fish, a staple in Chinese cuisine.
Execution:
sauce.
Whisk together all sauce ingredients until sugar is dissolved.
2. steam fish.
Begin by filling a wok with approximately 1/2 cup of water. Cover the wok with a lid and bring it to a boil over high heat.
While waiting for the water to boil, lightly brush the fish with Shao Xing wine and season it with salt and white pepper. Place the prepared fish onto a ceramic plate.
Once the water reaches a boil, remove the lid and insert a steamer basket or steel rivet into the center of the wok. Gently place the plate with the fish onto the basket.
Cover the wok again with the lid and allow the fish to steam for 5-12 minutes, depending on the thickness of the fillet. Steam until the fish is almost fully cooked.
Turn off the heat and carefully remove the plate, setting it aside. Discard any juices released by the fish.
Arrange the cut ginger, scallion, chili, and coriander evenly on top of the fish.
Drizzle the sauce over the fish. In a separate pan, heat the peanut oil until it shimmers, then pour it over the fish to enhance the aromatics.
Serve with steamed rice.