Cantonese Steamed Fish
16.05.2019
Ingredients :
- 1 sea bass
- 5 stalks of green onion
- 1 piece of ginger
- 6 shiitake mushrooms
- 200ml of white wine
- 2.5 tablespoons of sugar
- 3 tablespoons of black vinegar
- 6 tablespoons of soy sauce
Instructions :
Step 1:
- Rinse the green onion, cut and separate the stem from the tops. Soak the shiitake mushrooms, then wash and chop them. Slice the ginger into small pieces. Chop the sausage into small pieces. Clean and gut the fish, use ginger and salt to clean it, then rinse. Use a knife to score across on the fish, rub in some salt. Stuff the white onion, ginger, sausage, mushrooms into fish’s belly, and spread the remaining ingredients over the fish. Steam the fish.
Step 2:
-
To prepare sauce, mix 6 tablespoons of soy
sauce, 1/2 bowl of water, 3 tablespoons of
black vinegar, 2.5 tablespoons of sugar, 1/2
tablespoon of sesame oil and 1/4 teaspoon of
ground pepper. Take out the steamed fish. Heat
2.5 tablespoons of cooking oil in a small pan
and drizzle all the hot oil over the fish. Use
this pan to heat the sauce until boiling.
Then, slowly pour this hot sauce mixture on
top of the fish. Serve hot.
