Steamed Whole 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 whole fish, add salt and cooking wine and marinate for 15 minutes
2. 2. Place the steamed fish on a plate and sprinkle with ginger and gree
   gh heat for 15-20 minutes until cooked through
3. 5. Take it out and pour off the excess soup in the plate.
4. 6. Pour in hot oil and steamed fish soy sauce and serve

Cultural Tips

Cantonese cuisine is one of the eight major cuisines in China, represented by Guangzhou cuisine. Cantonese cuisine pursues the freshness and original flavor of ingredients, and cooking techniques emphasize freshness, tenderness, smoothness and aroma. Cantonese people love food, and Cantonese cuisine is known as one of the most internationally influential Chinese cuisines. Steamed fish is a household name in Guangdong. It is a must-have dish for festivals and family gatherings, and is the epitome of Cantonese food culture.