Chinese · PANTRYHOP RECIPE
Cantonese Steamed Fish with Ginger and Scallions
25 minutes · 4 servings · omnivore
A classic Cantonese preparation, kept simple and true to the steamed method.
Ingredients
Check you have the quantities below.
- 1 1/2 lb / 680 g white fish fillets
- 2 tbsp fresh ginger, julienned
- 3 scallions, julienned
- 3 tbsp soy sauce
- 2 tbsp water
- 2 tbsp neutral oil
- 1/2 tsp salt
Let’s make it
- Pat the fish dry and season lightly with salt.
- Place on a heatproof plate with half the ginger. Steam over high heat until the fish reaches 63 C/145 F, about 8–10 minutes depending on thickness.
- Mix soy sauce and water. Top fish with remaining ginger and scallions.
- Heat oil until shimmering and carefully pour it over the scallions.
- Serve immediately with rice.
Choose a boneless fillet and check carefully for small bones before serving.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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