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Steamed Fish with Ginger and Soy Sauce
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delightfulplate.com
Very quick recipe for you guys while I’m still away My ginger soy steamed fish was a staple growing up and I’m sure many oh you have had it or similar at cantonese restaurants. You’ll need 600-800g of white firm flesh fish. Cut into 150-200g pieces (each piece is a serve) The sauce 2-3 tbsp shaoxing wine 4-5 tbsp light soy sauce 1 tbsp sesame oil For the aromatics Thin sized piece of ginger finely julienne 2 spring onion greens finely julienne 2 spring onion whites finely chopped 2 sprigs of cor
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Very quick recipe for you guys while I’m still away My ginger soy steamed fish was a staple growing up and I’m sure many oh you have had it or similar at cantonese restaurants. You’ll need 600-800g of white firm flesh fish. Cut into 150-200g pieces (each piece is a serve) The sauce 2-3 tbsp shaoxing wine 4-5 tbsp light soy sauce 1 tbsp sesame oil For the aromatics Thin sized piece of ginger finely julienne 2 spring onion greens finely julienne 2 spring onion whites finely chopped 2 sprigs of cor
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