Cantonese Steamed Fish with ginger

粤式蒸鱼

Ingredients

1 wedge of seabass fillet (approximately 300g)

1 tablespoon shaoxing wine

1 spoonful of love 

Sauce:

2 tablespoon light soy sauce

1 tablespoon rice or shaoxing wine

1 tablespoon water

1/8 teaspoon sesame oil

1 tablespoon rock sugar

Dashes of white pepper

1 knob of ginger (cut into thin strips)

2 stalks of scallions (cut into 2 inch strips)

1 stalk of chinese parsley

Method

1. Clean the fish and remove any bones. Put the fish on a plate with the skin side down. Drizzle shaoxing wine over the fish and lay half of the ginger strips on the fish.

2. Steam the fish for 10minutes on high heat. After 10minutes, discard the cloudy water released from the steamed fish. Throw away the ginger too.

3. Lay the other half of ginger strips and scallions on the fish.

4. Heat up 1 tablespoon cooking oil and drizzle it over the ginger and scallions.

5. Pour the sauce in the wok/pan and boil at medium heat. Once boiled, pour over the fish.

6. Serve immediately.