Recipe courtesy of Mei Lin
Recipe courtesy of Mei Lin
Watch how to make this recipe.
Steamed Fish
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1048
- Total Fat
- 111 g
- Saturated Fat
- 11 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 12 g
- Cholesterol
- 38 mg
- Sodium
- 653 mg
Steamed fish is a quintessential Cantonese dish I ate growing up. My dad would steam the fish whole and the most exciting part would be the sizzling oil on top of the whole thing, making the whole kitchen smell of the aromatic notes of ginger and scallion.
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1048
- Total Fat
- 111 g
- Saturated Fat
- 11 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 12 g
- Cholesterol
- 38 mg
- Sodium
- 653 mg
Ingredients
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Directions
- Prepare a double steamer with a few inches of simmering water over medium heat. Season the fish with salt and place the ginger on top. Place the fish in the steamer, cover and let steam for 4 minutes.
- Meanwhile, add the neutral oil to a pot and heat over medium-high heat until just smoking.
- Place the steamed fish on a plate and top with the scallion whites. Drizzle a few spoonfuls of the hot oil over top, then top with the scallion greens and cilantro sprigs. Add a couple of spoonfuls of soy sauce to the plate next to the fish.
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