Cantonese Steamed Fish
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A restaurant-style fish dish which easy to cook yet healthy for your every occasion.
|1 pcs||Oil grouper, estimated 1.2 kg, descaled, cleaned and butterfly-cut|
|10 ml||Cooking oil|
|1 no||Egg white|
|1 tbsp||Tapioca starch|
Ingredients: Fish Soy Sauce
|30 g||Rock sugar|
|4 tsp||Oyster sauce|
|6 tbsp||Soy sauce|
|1 tsp||Fish sauce|
|2 strings||Spring onions, thinly sliced, soaked in water to make it curls|
|2 stalks||Red chilli, thinly sliced, soaked in water to make it curls|
|2 inches||Ginger, minced|
|2 strings||Coriander leaf, chopped|
- Marinate fish with marination ingredients and AJI-NO-MOTO®.
- Place the fish in a steaming plate and steam on a high heat for 10 minutes or until cooked, discard the water inside the plate after steaming.
- Mix fish soy sauce ingredients with AJI-NO-MOTO® and bring to a boil. Pour the boiling fish soy sauce ingredients onto the fish.
- Garnish with spring onions, red chilies and minced ginger. Heat up cooking oil and pour onto the fish, garnish with coriander and ready to serve.
Product Used for the Recipe