“Steamed Fish” is a popular Cantonese dish that is traditionally eaten during Lunar New Years!🐟🥢🧧The whole fish is served from “head to tail” symbolizing that wealth will be with you throughout the year (from the beginning to the end).

Ingredients:
– 1.5lb fish of choice (rock cod, tilapia, etc)
– 1 knob Ginger (julienned)
– 5 stalks of Green onions (julienned)
– Seasoned seafood soy sauce (it’s a lil sweeter than regular soy sauce) 2-3 tbsp
– Neutral oil 2 tbsp
– 3 Garlic cloves (to infuse in oil)

Instructions:
1. After your fish monger has cleaned out your fish, you still have to clean it further to remove all the fishy-ness. When you open the fish via the belly, you’ll see a black film. Scrape that out, then cut through the center towards the back bone and remove the blood. This will make sure that your fish will have a clean taste.
2. Rinse your fish thoroughly, pat dry and score it 3 times on one side
3. Julienne your ginger and green onions
4. Place your fish in a steaming dish with the scores facing up.
5. Stuff the fish with ginger & green onions + on top
6. Steam your fish on medium heat for 10-12 mins until the meat is firm
7. Meanwhile, in a sauce pan heat up neutral oil on medium heat. I like to infuse my oil with garlic for extra aroma. Add in 3 cloves & remove once it gets golden.
8. Remove the steamed ginger & green onions. (They have served their purpose)
9. Plate the fish onto a new serving dish. Discard the liquids (you don’t want that, it’s fishy 😝)
10. Sprinkle fresh ginger and green onion on top of the fish
11. Pour your hot oil over the fish and aromatics. You should hear a nice *sizzle* and smell the fragrant aromatics.
12. Lastly, drizzle seasoned seafood soy sauce on top
13. Enjoy over white rice 🍚 Sik fan!

#cantonesesteamedfish #steamedfish #lunarnewyearfood
#chineserecipes

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