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Steamed Cantonese-style fish

Steamed Cantonese-style fish — a community recipe on Potlikkr.

Ingredients

• 1.0 tsp Coarse Sea Salt Or Plain Salt
• 3.0 tbsp Finely Shredded Spring Onions
• 2.0 tbsp Light Soy Sauce
• 2.0 tbsp Dark Soy Sauce

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Method (preview)

1. 1

   Set up a steamer or put a rack into a wok or deep pan. Fill it with 5cm/2in of water and bring to the boil over a high heat.

2. 2

   Put the plate of fish on the rack, cover tightly and steam the fish until it is just cooked. Flat fish fillets will take about 5 minutes; whole fish, or fillets such as sea bass, will take 12-14 minutes. The fish should turn opaque and flake slightly but still remain moist.