Chinese Steam Fish

Alexandra Wong's avatar
Alexandra Wong

Ingredients

  • medium sized Pomfret (or any fish cutlet)
  • 1/2
    tsp Salt
  • 2
    inches Fresh ginger root
    finely sliced
  • 4
    cloves Garlic
    roughly chopped
  • 1.5
    tbsp Soy sauce
  • 2
    tbsp Cooking oil

Instructions

1
This is my dad’s personal recipe. Most steam fish dishes in restaurants do not pre-fry their aromatics. My father's pre-frying technique intensifies the flavor!
2
Rub fish all over with 1/4 tsp salt. Place in steaming pan
3
Heat up oil in wok. When hot, add ginger, garlic and 1/4 tsp salt. Saute until aromatics start to brown
4
Scatter pre-fried aromatics over the top. Drizzle soy sauce around the fish. This will create the gravy along with the natural juices of the fish and the steam.
5
Fill up wok with water, bring to a boil. Place fish on trivet and cover with lid. Lower heat to medium and steam for 10-12 min, based on the size of your fish.
6
Serve with hot rice.
Alexandra Wong's avatar
This is my dad’s personal recipe. Most steam fish dishes in restaurants do not pre-fry their aromatics. My father's pre-frying technique intensifies the flavor!