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//Wednesday, March 29, 2023 4:57 PM
Cantonese-style Steamed Fish
  Ingredients (serves 2-4) Fish (as many as you can afford) 8-10 slices of ginger Spring onion Coriander (optional) 1 tomato (small, optional) 2 tablespoons oil 2 tablespoons light soy sauce 1/4 cup water Steps 1. Clean the fish and make diagonal cuts along the skin. 2. Put 1/2 of the ginger slices that you've prepared and 1/3 of the spring onion on the plate with the fish. You can stuff a few slices in the fish's abdomen(which should already be sliced open). 3. Steam for 3 mins. Remove the ginger slices and spring onion from the fish and pour away the water from the steaming. 4. Add the remaining ginger slices and spring onion and continue steaming the fish for 3 more mins. Add sliced tomatoes if you wish. 5. Use a chopstick to check if the fish is cooked. If the chopstick can go through the fish smoothly, then it is cooked. If the fish is slightly on the thicker end, might need to steam 2-3 mins longer. Remove from heat and plate it. 6. In a separate wok, add oil, light soy sauce and water. Once it bubbles (10-20 secs), remove from heat and drizzle the sauce onto the fish. 7. Add coriander and serve. |
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