Make Ma Ma's Restaurant-Quality Cantonese Steamed Fish At Home! 👵❤️ (清蒸鱼)

Описание: Cantonese Steamed Fish is cooked to silky perfection then drizzled in a light soy sauce for a healthy dish perfect for every occasion!

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🧵 EQUIPMENT 🧵
• Steamer

🥣 INGREDIENTS 🥣
FOR THE STEAMING
• 1 whole fish (we get the fish monger to descale and gut it for us)
• 20 g / 0.44 ginger (cut into thin strips)
• 1 sprig spring onions (sliced diagonally or into thin strips)

FOR THE SAUCE
• 2 tbsp light soy sauce (or to taste)
• 1 1/2 tsp sugar (or to taste)
• 3 tsp water
• 5 tbsp cooking oil (1 for the sauce and 4 for the aromatics)

👩‍🍳 INSTRUCTIONS 👨‍🍳
PREPARING THE FISH FOR COOKING
1. To make sure the plated dish is completely clear of any scales, run a cleaver over the skin and scrape off any last scales. Pro Tip: Do this under a tap of running cold water to wash the scales away.

2. Optional: Score the fish with two lines across its body on both sides to reduce the cooking time.

3. Use scissors to cut off the fins and to trim the tail. Optional: Remove the gills.

FOR THE STEAMING
1. Set up your steamer and bring it to a boil, then coat the fish’s top and insides with ginger. This will reduce any fishy smells.

2. Place the fish in the steamer and steam for 15 minutes or until cooked. To test it, poke a chopstick through. It should be clean when pulled out.

3. Pour the excess liquid out of the dish after it has been cooked.

4. Top the cooked seafood with spring onions and bring the oil to smoking point in a small saucepan. Pour it over the aromatics to sizzle. Pro Tip: You should see a light layer or smoke coming up from the oil once it reaches smoking point.

5. Meanwhile, combine the light soy sauce, sugar and water in a small saucepan with 1 tbsp cooking oil. Bring to a boil then turn off the heat and set aside.

6. Pour the sauce AROUND the fish to prevent it from getting soggy.

HOW TO SERVE THE FISH RESTAURANT-STYLE
1. Use a fork and spoon to break off the head and tail from the body.

2. Keep the utensils close together and cut along the length of the fish along the center from one end to the other.

3. Push the meat aside. The top half can be pushed up and the bottom half to the bottom.

4. Use the spoon to scoop up the bone. Gently pull it away from the body and place the whole bone on an empty part of the plate.

5. Put the meat back onto the body where it was before, this time just without the long bone inside.

6. Spoon some sauce over the fish to season.

7. Serve immediately as is!

🔎 FIND THE PART YOU NEED 🔍
0:00 - Intro
0:28 - Preparing the fish
0:42 - Preparing the aromatics
0:56 - Steaming the fish
1:08 - Making the sauce
1:21 - Preparing the cooked fish
1:47 - How to debone the fish restaurant-style
2:29 - Tips for the best results
2:55 - Let's enjoy the memories!

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The Wok & Kin family shares authentic home-cooked Chinese and Vietnamese recipes so you can reconnect with the dishes you grew up loving! Read more about our story here:
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🙏 SPECIAL THANKS 🙏
▸ Cantonese Steamed Fish recipe by Ma Ma (Grandma), serving techniques by Dad
▸ Produced and Edited by Jeannette Ta
▸ Epidemic Sound Track: https://www.epidemicsound.com/track/p...