Cantonese Steamed Whole Sea Bream

5 2 ratings

Total time25 mins

5 minspreparation time

20 minscooking time

Good soy sauce is essential for this simple steamed sea bream recipe as it needs to have the depth and complexity of flavours from the traditional long fermentation process – an easily accessibly favourite is Kikkoman.

by Melissa Thompson, Fowl Mouths Food

Ingredients

4 portion(s)

whole sea bream

1 tsp

unrefined sea salt

1 tbsp

Shaoxing rice wine

stalks spring onions, 1 of them finely shredded

3 tbsp

Kikkoman Naturally Brewed Soy Sauce

2 tsp

unrefined light brown sugar

1 tsp

sesame oil

2 tbsp

groundnut oil

inch piece of ginger, finely shredded

handful of chopped coriander leaves

Preparation

Step 1

Wash fish and pat dry, then rub evenly with salt and rice wine. Make sure to rub inside the belly. Place the fish over two chopsticks, or even 2 stalks of spring onions, set over a plate. This will make for more even cooking.

Step 2

Set up a steamer by putting a rack into a wok/pot over boiling water, and set the plate of fish on the rack (make sure it doesn't touch the water). Steam over high heat until just cooked, about 18 min for mine.

Step 3

Carefully transfer the cooked fish to a new plate.

Step 4

Stir together the soy sauce, sugar and sesame oil, and drizzle over the fish. Scatter the spring onions and ginger over.

Step 5

Heat the groundnut oil in a pan until smoking, and then immediately pour over the fish. It will sizzle and crackle delightfully. Garnish with coriander, and serve straight away with plain steamed rice and your favourite vegetables.

Recipe-ID: 1260

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