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Cantonese Steamed Fish
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Cantonese Steamed Fish

25 minServes 2Nutri-Score B€€
from @brendanpang16 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • white fish fillets (barramundi, patted dry)Fish400 g
  • light soy saucePantry30 ml
  • salt (pinch)Spices1 g
  • sugarPantry4 g
  • hot waterBeverages30 ml
  • ginger (peeled, julienned)Produce20 g
  • spring onions (julienned, white and green parts separated)Produce2 pieces
  • neutral oil (heated until hot)Pantry30 ml

per serving

Nutrition

321kcal

Carbs
3 g
Proteins
39 g
Fat
17 g
Adapt tools

what you’ll use

Tools

  • Steamer
  • Baking dish
  • Mixing bowl

step by step

Method

  1. 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.
    Step 1

  2. Mix the seasoning sauce

    • Combine the light soy sauce, salt, sugar and hot water, stirring until dissolved.
    Step 2

  3. 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.
    Step 3

  4. 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.
    Step 4
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