Cantonese Steamed Fish
About Cantonese Steamed Fish - Cantonese Cuisine
Cantonese cuisine in Guangdong has a long history, and steamed fish is one of its representative dishes. The ingredients are widely selected, the taste is light and fresh, and the original flavor is emphasized. It is good at steaming, stir-frying, frying and pot-stewing, which fully embodies the cooking wisdom of Cantonese cuisine.
Ingredients
- 1 seabass
- 5 slices of ginger
- 3 green onions
- Cooking wine 1 spoon
Instructions
- 1. Wash the sea bass, marinate it with salt and cooking wine for 15 minutes
- 2. Arrange the steamed fish on a plate and top with ginger and green onions.
- 3. Add water to the steamer and bring to a boil, then add the steaming tray
- 4. Steam over high heat for 15-20 minutes until cooked through
- 5. Take out and pour out the excess soup in the plate.
- 6. Pour in hot oil and steamed fish soy sauce and serve
Cultural Notes
Steamed fish embodies the culinary essence of Cantonese cuisine. Cantonese cuisine is one of the eight major cuisines in China, represented by Guangzhou cuisine. Cantonese cuisine pursues the freshness and original taste of ingredients, and the cooking techniques emphasize freshness, tenderness, smoothness and fragrance. Cantonese people are fond of fine food, and Cantonese cuisine is known as one of the most internationally influential Chinese cuisines. In Guangdong, people are very particular about the selection of ingredients and the control of heat. Steamed fish is the epitome of this ingenuity.