Hong Kong style steamed fish

This dish is inspired by something I had multiple times in Chinese style restaurants when I was in Singapore this summer! It is so fragrant and super healthy!

(Serves 1)                                                                                                              

  • Whole small white fish gutted and descaled or 1 medium sized fillets, such as tilapia or sea bass
  • 1inch piece of Ginger finely chopped
  • 2 Spring onions finely sliced
  • 2tsp. Light soy sauce
  • 2tsp. Shaoxing wine or sherry
  • Pinch of sugar (Rock sugar if you have it)
  • 1tsp. Sesame oil
  1. Steam your fish in a steamer or steam tray/basket above a pan of boiling water – if your using a whole fish put a bit of extra ginger and spring onion inside the cavity
  2. Once your fish is just starting to flake, which should take around 10 minutes depending on the size, place on a warm plate and cover with foil to keep it warm
  3. Mix the soy sauce, Shaoxing wine, sugar and 3tbsp. of water in a bowl and put to the side
  4. Heat your oil over a medium heat in a small frying pan
  5. Add your ginger and cooked for around a minute till just turning golden and then add half your spring onions
  6. Now pour your soy sauce mixture into the pan and turn the heat up to high
  7. Allow your sauce to bubble for just under a minute and then pour over your fish
  8. Garnish the fish with the remaining spring onionHong kong steamed fish

Try serving it with oriental greens, such as pak choi, and brown rice.

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