Cantonese Steamed Fish.

You can have Cantonese Steamed Fish using 10 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Cantonese Steamed Fish

1. Prepare 1 of white meat fish, more or less 400 gr (I used trout fish).
2. It’s 6 cloves of garlic, minced.
3. Prepare 4 inches of ginger, thinly sliced into toothpicks size.
4. It’s 2 of green onions, thinly sliced.
5. It’s 2 Tbsp of seafood soy sauce (I used Lee Kim Kee Seasoned Soy Sauce for Seafood).
6. You need 2 Tbsp of water.
7. It’s 1/4 tsp of salt (if you like it a bit salty – I didn’t use any).
8. Prepare 1/4 tsp of white pepper powder or to taste.
9. It’s 2 Tbsp of sesame oil.
10. You need slices of red chili peppers for garnish.

Cantonese Steamed Fish instructions

1. Wash and pat dry the fish with paper towel. Place the fish on top of a heat resistant plate..
2. Arrange garlic on top of the fish. Add soy sauce, water, salt (if you use some), and white pepper powder..
3. Heat water in a pot until boiling. Place the fish in the pot and cover it with the lid. Steam fish for 10 minutes. Remove from the heat..
4. Place green onions, ginger, and red chili peppers on top of the fish..
5. Heat sesame oil in a small pan until it’s very hot. Pour the oil on top of the fish..
6. Serve immediately over steamed white rice! Yum! 😋.