Danie główne

Cantonese Steamed Fish

25 minPorcje: 2Nutri-Score B€€

25 min

Danie główne

przepis od

Brendan Pang | Cook & Author

@brendanpang

czego potrzebujesz

2 osoby

white fish fillets (barramundi, patted dry)Ryby400 g
light soy sauceSpiżarnia30 ml
salt (pinch)Przyprawy1 g
sugarSpiżarnia4 g
hot waterNapoje30 ml
ginger (peeled, julienned)Warzywa i owoce20 g
spring onions (julienned, white and green parts separated)Warzywa i owoce2 kawałki
neutral oil (heated until hot)Spiżarnia30 ml

na porcję

321kcal

czego użyjesz

krok po kroku

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.
Krok 1
Mix the seasoning sauce
- Combine the light soy sauce, salt, sugar and hot water, stirring until dissolved.
Krok 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.
Krok 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.
Krok 4