The Perfect Cantonese Steamed Fish Recipe
🎀 ORDER MANDY'S COOKBOOK NOW - https://geni.us/chinesecookbook 🥘 BUY A WOK - https://geni.us/carbon-steel-wok 🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - https://www.curatedkitchenware.com ❤️ SUPPORT THE CHANNEL - / soupeduprecipes 🥢 PRINTABLE RECIPE - https://curatedkitchenware.com/blogs/... 😘 Disclosure: As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. Cantonese Steamed Fish is often the highlight of a festive or special occasion meal. This is a deceptively simple recipe that requires skill to achieve a smooth tender texture and preserve the fish's natural flavor. Therefore, I explained as much detail as possible to ensure you get the perfect result. My favorite part of making this dish is pouring hot oil. The sizzling sound is music to the ears, and it is a crucial step to infuse the flavor and aroma into the fish, filling your home with mouthwatering smells. Without this step, the dish lacks its spirit. For marinating the fish 544-820g / 1.2-1.8 pounds white fish, preferably whole (weight before gutting) 15g / about 5 cloves garlic 30g / about 2 inches ginger 45g / about 3 scallions 28g / 2 Tbsps Chinese cooking wine, optional (Amazon Link - https://geni.us/shaoxing-wine) For the seasoning sauce 9g / 2 tsp oil 1.3g / 1 tsp whole Sichuan peppercorns (Amazon Link - https://geni.us/sichuan-peppercorns) 3g / 1 tsp diced ginger 3g / 1 tsp diced garlic 3g / 2 tsps diced scallion 1.5g / about ½ a dried shiitake mushroom (Amazon Link - https://geni.us/dried-shiitake) 45g / 3 Tbsps hot water to soak the mushroom 58g / 3.5 Tbsps soy sauce (Amazon Link - https://geni.us/light-soy-sauce) 8.5g / ½ Tbsp fish sauce (Amazon Link - https://geni.us/fish-sauce) 9g / ½ Tbsp oyster sauce (Amazon Link - https://geni.us/premium-oyster-sauce) 6.3g / 1.5 tsps sugar For steaming and serving 45g / about 3 inches ginger 60g / about 4 scallions 9g / about 3 ginger slices 30g / about 1 red chili pepper 22.5g / 2.5 Tbsps finely minced garlic 41g / 3 Tbsps hot oil
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