Steamed Fish Cantonese Style 年年有鱼
Cooking Time: 10 Minutes
700 grams red fish (clean)
Green onion (sliced)
Red chili (sliced)
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 tablespoon fish sauce
2 tablespoons pork lard
1 teaspoon sesame oil
Dash of white pepper
1. Clean the fish by rubbing salt on the skin and inside of the stomach. This will help to remove any fishy odor besides helping to retain the moisture and freshness of the fish. Rinse the salt off and pat the fish dry with absorbent paper towels. Then make a few slits on both sides of the fish.
2. Place the bottom sections of the spring onions on a steaming dish. Then place fish over them. This will help to cook both sides of the fish evenly and also prevent the skin from sticking to the plate.
TIPS: Replace spring onions with chopsticks.
3. Use a wok with a lid. Place a metal trivet in the wok. Pour in some water. Bring the water to a rolling boil. Then place the fish inside and close the lid.
4. Steam the fish over medium heat for about 8-10 minutes or until cooked through.
5. While fish is steaming, mix all the sauce ingredients in a bowl and set aside.
6. Once the fish is cooked, move it to a new plate. Scatter green onions, ginger and red chili over the fish. Lastly, pour the sauce over it.
7. Heat the cooking oil until it is extremely hot. When smoke starts to rise, remove from the heat and drizzle this hot oil over the green onions, ginger, and red chili. Serve the fish immediately.