Cantonese Steamed Fish

[Ingredients]

• 450g firm white fish fillet (e.g. cod) or whole fish (e.g. turbot)

• 1tsp salt

• 1 1/2tbsp finely shredded fresh root ginger

• 3tbsp finely shredded spring onion

• 2tbsp light soy sauce

• 2tsp dark soy sauce

• 1tbsp groundnut oil

• Fresh coriander sprigs

[Steps]

1. Pat dry fish and rub it evenly with salt. Rub salt inside the fish's cavity as well if you are using whole fish.

2. Place fish on a plate and scatter ginger over.

3. Steam over high heat until fish is just cooked. The fish should turn opaque and flake slightly but still remain moist. Steaming duration varies for different fish.

4. Remove plate from steamer and pour away excess liquid.

5. Scatter spring onion over fish and drizzle bot soy sauce over.

6. Heat both oils together until smoking and pour over fish immediately.

7. Serve garnished with coriander.

#fish #sidedish #ginger #groundnutoil