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Cantonese-Style Soy Ginger Fish

★★★★☆

Steamed fish with a soy-sugar drizzle and a sizzling ginger-scallion oil finish

Prep: 10 minCook: 10 minTotal: 20 min2 servings

Ingredients

Fish

  • 300 g fish filletscod or halibut, ≈150g each

Aromatics

  • 30 g fresh gingerhalf thinly sliced, half julienned
  • 2 stalks scallionsjulienned

Sauce

  • 2 Tbsp (30 ml) soy sauce
  • ½ tsp (3 g) sugar
  • ½ tsp sesame oil
  • 1 Tbsp warm water

For Sizzling

  • 1 Tbsp (14 g) neutral oilcanola or vegetable

Method

  1. Steam the fish
    • Place the fish on a heatproof plate. Lay a few ginger slices underneath to prevent sticking and minimise fishy steam contact.
    • Steam over high heat for 7–10 minutes, until the fish is just opaque and flakes at the thickest part.
  2. Drain
    • Carefully tip the plate and pour off the cloudy liquid that has pooled around the fish. This removes any bitter, fishy residue.
  3. Dress
    • Mix the soy sauce, sugar, and warm water until the sugar dissolves. Pour the mixture around the base of the fish — not over the top.
  4. Sizzle
    • Pile the julienned ginger and scallions on top of the fish.
    • Heat the oil in a small pan over high heat until it just begins to smoke.
    • Immediately pour the hot oil directly over the aromatics — it should sizzle loudly and release a deep fragrance. Serve at once.
Divide into
2
servings

Nutrition Facts

Makes 2 servings

Serving size: 1 of 2 servings

Calories

Per serving

228

Total recipe

456

Total Fat
9.3g18.6g
Total Carbs
3.6g7.2g
Dietary Fiber
NaNgNaNg
Protein
30g60g

Meal Type

dinner

Cuisine

Chinese