Plato principal

Cantonese Steamed Fish

25 minPara 2Nutri-Score B€€

25 min

Plato principal

receta de

Brendan Pang | Cook & Author

@brendanpang

lo que necesita

2 personas

white fish fillets (barramundi, patted dry)Pescado400 g
light soy sauceDespensa30 ml
salt (pinch)Especias1 g
sugarDespensa4 g
hot waterBebidas30 ml
ginger (peeled, julienned)Frutas y verduras20 g
spring onions (julienned, white and green parts separated)Frutas y verduras2 piezas
neutral oil (heated until hot)Despensa30 ml

por ración

321kcal

lo que usará

paso a paso

Steam the fish
- Place the fish fillets on a heatproof dish.
- Set the dish in a steamer over high heat and cook until just cooked through.
Paso 1
Mix the seasoning sauce
- Combine the light soy sauce, salt, sugar and hot water, stirring until dissolved.
Paso 2
Prepare the aromats
- Peel the ginger, then cut it into thin julienne strips.
- Slice the white and green parts of the spring onions into thin, long strips.
Paso 3
Dress and sizzle
- Pour the seasoning sauce over the freshly steamed fish.
- Top with the julienned ginger and spring onion.
- Pour the hot oil over the aromats so it sizzles and releases the flavour.
Paso 4