Cantonese Steamed Fish

Steamed fish with ginger and spring onion is a personal favorite and we eat it almost every week.

Our first memory of this dish is when we, as children, ate at grandpa and grandma's every Sunday. The Toko was closed on Sunday and the whole family, including uncles, aunts, cousins and nieces, came to grandpa Tjin's to eat together. In a small apartment in Amsterdam Slotermeer we were with more than 15 people. The older ones ate at the round dining table and the rest in the living room with Studio Sport in the background.

On the round dining table was a "Lazy Susan", the classic revolving tray often found in Chinese restaurants. The table was full of dishes, but the steamed fish with rice was one of his specialties.

You can also find this dish in classic Chinese restaurants. Restaurants often serve turbot or sea bass, but in principle you can use any type of white fish. Also filleted fish! In this recipe we use Brill. This dish looks impressive on the table and is ready within 20 minutes!

We will share many more personal recipes with you in the future, but for now, try this amazing steamed fish.

Ingredients and supplies

Ingredients:

• Whitefish
• Ginger
• Spring Onion
• Vegetable Oil

Ingredients for the sauce:

• 40 ml Light Soy Sauce
• 15 ml Dark Soy Sauce
• 15 ml Shaoxing Rice Wine
• 2 teaspoon Sugar
• 1 teaspoon Ground White Pepper

As an alternative to the sauce, you can also use Lee Kum Kee Soy Sauce for Seafood.

Toppings:

• Fresh Coriander
• Spring onion
• Sesame Oil

Kitchen utensils:

• Steamer
• Dish