Cantonese style steamed fish

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Season fish with salt and lightly drizzle Chinese cooking wine over the fish.

Step 2

Peel and julienne ginger as thin as possible and slice a few pieces to lay on the bottom of the plate.

Step 3

Cut scallions into 3 inch segments. Save 4-5 segments for the bottom of the plate and thinly slice the rest lengthwise.

Step 4

Add the sliced ginger and scallion segments to the bottom of a plate and place the fish on top.

Step 5

Steam the fish for 10-12 minutes on medium heat while you make the sauce by combining soy sauce, sugar, sesame oil, and water.

Step 6

Remove the fish draining out all of the liquid and add the julienned ginger and scallions on top.

Step 7

Pour the sauce over the fish and heat oil right before it starts to smoke.

Step 8

Pour the hot oil over the aromatics and enjoy with rice.