CANTONESE STEAMED FISH
2 scallions
2 tablespoons ginger [about 15 g]
small bunch cilantro
1 ½ tablespoons light soy sauce
pinch sugar
2 tablespoons hot water
300 g delicate white fish [sea bass, grey sole, flounder, fluke, tilapia, haddock, cod, grouper]
2 tablespoons vegetable oil
_ julienne scallions and cut into about 5 cm in length
_ julienne ginger
_ roughly chop cilantro
_ combine soy sauce, sugar and hot water and mix until sugar is dissolved
_ rinse fish and prepare your steaming setup
[if you don’t have a professional steaming setup you can either put the fish onto a plate in a bamboo steamer or onto a heatproof plate in a large lidded wok with a little simmering water in the bottom]
_ steam for 7-10 minutes depending on size and thickness [if you try to cut it with a butter knife it should fall easily through]
_ turn off heat and carefully drain any liquid on the plate
_ place on a large [warm] plate
_ to make the sauce, heat a small saucepan to medium high heat and add the oil
_ add about ⅔ of the ginger and fry for 1 min
_ add white parts of the scallions and cook for a few seconds
_ add half the cilantro [mixture should be sizzling]
_ finally add the soy sauce mixture
_ bring to a bubble and cook until scallions and cilantro are just wilted
[we are talking about 30 seconds]
_ spoon mixture over the fish and pile raw aromatics [remaining ginger, green scallion parts and remaining cilantro] on top
_ serve with rice
GEDÄMPFTER FISCH KANTONESISCHER ART
2 Frühlingszwiebeln
2 Esslöffel Ingwer [ca. 15 g]
kleiner Bund Koriander
1 ½ Esslöffel helle Sojasauce
Prise Zucker
2 Esslöffel heißes Wasser
300 g zarter weißer Fisch [Wolfsbarsch, Seezunge, Flunder, Flunder, Tilapia, Schellfisch, Kabeljau, Zackenbarsch]
2 Esslöffel Pflanzenöl
