Steamed fish with ginger and spring onion
A whole very fresh fish, steamed just to the bone, then dressed with seasoned soy and ginger and spring onion scalded with smoking oil.
What makes it steamed fish with ginger and spring onion
- A whole fish, very fresh, steamed just until the flesh comes away from the bone.
- Seasoned soy sauce poured round it after steaming, not before.
- Shredded ginger and spring onion, sizzled with smoking hot oil at the table.
Where it comes from
Often held up as the test of a Cantonese cook, because there's nowhere to hide: the fish is chosen live from a tank, steamed for minutes, and the sauce is added only at the end. A whole fish is also a new year dish, for the wordplay on 'fish' and 'surplus'.
Be the first here
Start your own steamed fish with ginger and spring onionNo one here has made steamed fish with ginger and spring onion yet. Start it as v1, and every version after is an experiment the next cook can learn from.