This is a Ken Hom recipe that’s quick, easy and very tasty. If you have a bamboo steamer it’s even easier, but it’s not that difficult to improvise a steamer using a metal rack over a wok or deep pan.
I like to sit my bamboo steamer on top of a saucepan with the bottom rim of the steamer resting over the top of the saucepan. Whichever steaming method you use, make sure the steamer bottom is above the boiling water. Also check the water while the fish is cooking to make sure it doesn’t boil dry.
I also prefer to use baking paper inside my steamer rather than sitting the fish on a plate, but you do need to make sure you don’t press the baking paper too firmly into the bottom of the steamer (the steam from the boiling water needs some space to come up and do its job).
Serve the steamed fish with plain rice or a simple fried rice.
CANTONESE-STYLE STEAMED FISH
Prep time: 15 mins
Cook time: 5-10 mins
Serves 2 adults and 1 toddler or baby
2 large fillets of firm white fish (cod, sole, haddock, etc)
salt and freshly ground black pepper
3cm piece of ginger, finely shredded or finely diced
1 spring onion, finely shredded
1/2 tbsp light soy sauce
1 tsp dark soy sauce
1/2 tbsp groundnut or vegetable oil
1 tsp sesame oil
coriander sprigs to serve
Pat the fillets dry with kitchen towel. Season with salt and pepper.
Set up a bamboo steamer, or put a rack into a wok or deep pan, and fill with about 5cm of water. Bring to the boil.
Place fish on a heatproof plate and scatter the shredded ginger evenly over. Place in the steamer, cover tightly and gently steam until just cooked through (flat fish fillets: 5 mins; thicker fillets 7-10 mins). Keep covered until ready to serve.
Just before serving, heat the groundnut and sesame oils together in a small saucepan over a med-low heat until it just starts to smoke.
To serve the fish, sprinkle over the spring onions and soy sauces, then pour over the hot oil. Garnish with coriander sprigs.