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Print Recipe
 Steam Fish in Cantonese Recipe
Chinese New Year is coming soon. One of the obligatory dishes on the New Year's table in Cantonese cuisine is steamed fish. The fact is that in the Cantonese dialect of Chinese, the words "fish" and "abundance" sound very similar.
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, New Year Food Dishes
Cuisine Chinese
Keyword For Beginners, Medium
Cook Time 45 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, New Year Food Dishes
Cuisine Chinese
Keyword For Beginners, Medium
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. First you need to prepare the sauce. Put the chopped garlic, 5 g of chopped ginger, part of the parsley and onion in the soy sauce. Leave to infuse.
    First you need to prepare the sauce. Put the chopped garlic, 5 g of chopped ginger, part of the parsley and onion in the soy sauce. Leave to infuse.
  2. Pour 5 cm of water into the wok, place a steaming stand there and put it on the stove to boil.
    Pour 5 cm of water into the wok, place a steaming stand there and put it on the stove to boil.
  3. While the water is boiling, take out the cleaned and gutted fish. Fish can be absolutely any, both marine and freshwater. Today I have a little pink salmon. In the original recipe, the fish should have a head and tail, which symbolizes the successful beginning and ending of new cases. But I just didn't fit in the wok, and I had to cut off my head and the tip of my tail. Rub the fish with salt. Place the lower white parts of the onion on a heatproof dish. We put fish on them. Put slices of ginger on the fish and pour two tablespoons of sesame oil.
    While the water is boiling, take out the cleaned and gutted fish. Fish can be absolutely any, both marine and freshwater. Today I have a little pink salmon. In the original recipe, the fish should have a head and tail, which symbolizes the successful beginning and ending of new cases. But I just didn't fit in the wok, and I had to cut off my head and the tip of my tail. Rub the fish with salt. Place the lower white parts of the onion on a heatproof dish. We put fish on them. Put slices of ginger on the fish and pour two tablespoons of sesame oil.
  4. Put the fish dish in a steamer, where the water should already boil.
    Put the fish dish in a steamer, where the water should already boil.
  5. Cover and cook for 7-15 minutes depending on the size of the fish.
    Cover and cook for 7-15 minutes depending on the size of the fish.
  6. Drain the liquid from the dish. Remove the ginger slices and onion from under the fish. And pepper to taste. Sprinkle the remaining onion and parsley over the fish. Strain the sauce through a sieve and pour it over the fish. Do not pour the sauce on top. Heat the remaining sesame oil and pour it over the fish. Eat hot, dipping the fish in the sauce.
    Drain the liquid from the dish. Remove the ginger slices and onion from under the fish. And pepper to taste. Sprinkle the remaining onion and parsley over the fish. Strain the sauce through a sieve and pour it over the fish. Do not pour the sauce on top. Heat the remaining sesame oil and pour it over the fish. Eat hot, dipping the fish in the sauce.
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