Steamed fish - Cantonese style

This produces best results with fish that have firm white flesh - such as sea bass, hake, cod or turbot. The fish can either be whole or filleted with the skin on. For larger fish a fish kettle or a rack placed in a wok can be used for steaming.

Serves: 4

Ingredients

450g firm white fish fillets, or a whole fish
1 tsp coarse sea salt or plain salt
1½ tbsp fresh ginger, finely chopped or shredded
3 tbsp spring onions, finely shredded
1 tbsp light soy sauce
2 tbsp dark soy sauce
1 tbsp peanut or other vegetable oil
2 tsp sesame oil
2 tsp chopped coriander leaves to garnish

Preparation

If using a whole fish, remove the gills and viscera. Pat the fish or fish fillets dry with kitchen paper. Rub with salt on both sides, then set aside for 30 minutes. This helps the flesh to firm up and draws out any excess moisture.

Place the fish on a heatproof plate, scatter the ginger evenly over the top, lower it into the steamer.

Cover tightly and steam gently until just cooked. Flat fish will take about 5 minutes to cook. Thicker fish will take 12-15 minutes.

Remove the fish from the pan and sprinkle with spring onions and the light and dark soy sauces. Heat the two oils together in a small pan. When they are hot and smoking, pour the hot oil on top of the fish, garnish with the coriander sprigs and serve immediately.