Cantonese Steamed Fish

About This Recipe

Cantonese cuisine 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 taste is emphasized. It is good at steaming, stir-frying, stir-frying and stewing, which fully embodies the cooking wisdom of Cantonese cuisine.

Ingredients List

• 1 sea bass
• 5 slices of ginger
• 3 green onions
• 1 spoon cooking wine

Cooking Steps

1. 1. Wash the seabass, marinate with salt and cooking wine for 15 minutes
2. 2. Place the steamed fish on a plate and sprinkle with ginger and green onion
   and bring to a boil, then put the steaming tray in
3. 4. Steam over high heat for 15-20 minutes until cooked through
4. 5. Take it out and pour off the excess soup in the plate.
5. 6. Pour in hot oil and steamed fish soy sauce and serve

Cultural Tips

Steamed fish is one of the classic representatives of Cantonese cuisine, carrying rich regional food culture and cooking wisdom.