Ken Hom's Steamed Cantonese Style Fish
The legendary chef Ken Hom has created this amazing recipe for Steamed Cantonese Style Fish that we're sure you will love
- Preparation Time10 mins
- Cooking Time30 mins
- 450g firm white fish fillets e.g. cod, sole or salmon
- 1 tsp coarse sea salt or plain salt
- 1½ tbsp fresh ginger, peeled and finely shredded
- 3 tbsp spring onions finely shredded
- 2 tbsp Kikkoman Naturally Brewed Soy Sauce
- 1 tbsp groundnut oil
- 2 tsp sesame oil
- Handful of fresh coriander sprigs
Pat the fish with kitchen paper and evenly rub salt over the outside and also inside the fish.
Put water into a steamer and bring to the boil. Put the fish onto a heatproof plate and scatter the ginger evenly over the top.
Put the plate of fish into the steamer or onto the rack. Cover the pan and gently steam the fish until just cooked. Flat fish will take about 5 mins to cook while whole fish or fillets will take 12-14 mins. You will see the fish turn opaque and flaking slightly but still remaining moist.
Remove the plate of cooked fish, pour off excess liquid, and scatter the spring onions on the fish together with the soy sauce.
Heat the two oils together in a small saucepan until it is smoking and then pour over the fish.
Garnish with scattered coriander and serve at once.