Cantonese Steamed Fish with Soy Sauce

Cantonese steamed fish is a classic dish that is both simple to make and delicious. The key to this dish is to use a high-quality white-fleshed fish, such as cod, halibut, or sea bass. The fish is then steamed until it is just cooked through, and then topped with a savory soy sauce-based sauce. This dish is perfect for a light and healthy meal.

Cantonese steamed fish is a dish that has been enjoyed in China for centuries. The dish is believed to have originated in the Guangdong province of China, and it is now a popular dish throughout the country. The dish is typically made with a white-fleshed fish, such as cod, halibut, or sea bass. The fish is then steamed until it is just cooked through, and then topped with a savory soy sauce-based sauce. The dish is often served with rice or noodles.

Prep time: 15 | Cook time: 10 | Serves: 2

Ingredients

• 1 pound white-fleshed fish fillet (such as cod, halibut, or sea bass)
• 1/4 cup soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1 green onion, sliced thin

Instructions

1. In a large bowl, combine the fish, soy sauce, rice vinegar, sesame oil, ginger, salt, and white pepper. Toss to coat.
2. Transfer the fish to a steamer basket and steam over boiling water for 8-10 minutes, or until just cooked through.
3. Remove the fish from the steamer and transfer to a serving plate.
4. Top the fish with the green onion and serve immediately.

Why It Works

• Steaming the fish helps to preserve its delicate flavor and texture.
• The soy sauce-based sauce adds a savory flavor to the fish.
• The green onions add a fresh and bright flavor to the dish.