Cantonese steamed fish with ginger shallot sauce

This recipe for a classic Cantonese steamed fish paired with its signature ginger shallot sauce comes from Singaporean-born comedian, Ting Lim.

Credit: Jiwon Kim

• serves

  4

• prep

  15 minutes

• cook

  20 minutes

• difficulty

  Easy

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Ingredients

• 1 x 1 kg whole snapper (or coral trout or barramundi), cleaned
• Coriander sprigs, to serve

For the sauce

• 3 tbsp light soy sauce
• 2 tbsp hot water
• A pinch caster sugar, salt, ground white pepper

For the ginger and shallot oil

• 2 tbsp (40 ml) peanut oil
• 6 cm x 3 cm piece ginger, thinly julienned
• 4 spring onions, green parts only, cut into 4 cms and halved lengthwise

Instructions

1. Combine the ingredients for the sauce in a small bowl and set aside. Trim the fish of any fins and tail using sharp kitchen scissors. Pat dry, then place onto a heatproof plate that fits into a large 28 cm round steamer.
2. Prepare a steamer by bringing a large saucepan of water to the boil. Place the plate with the fish inside the steamer. Steam for 12-15 minutes, or until the fish is cooked through.
3. Meanwhile, prepare the ginger and shallot oil by heating the peanut oil in a small saucepan over medium heat. Add half the ginger and spring onion, then cook for 1 minute. Add the sauce mixture and bring to a simmer. Remove from the heat and add the remaining ginger and spring onion.
4. Remove the fish from the steamer and transfer gently to a large platter, discarding of any excess liquid from the steamer. Pour the ginger and shallot sauce over the fish and sprinkle with coriander. Serve.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

The Cook Up with Adam Liaw

series • 

Cooking

PG

series • 

Cooking

PG