Wednesday, July 12, 2017

Cantonese Steamed Fish

It is a bingo!! The gravy is perfectly delicious.  Even my daughter commented that today the fish is so nice and the gravy too.  Thanks to The Wok of Life for your recipe.  I made some adjustment as I am using collagen bone broth to replace water and sugar.

Recipe adapted from
with adjustment made

1 pkt of Seabass Fillet from The Fish Market by Song Fish
3 slices of ginger, slice into strips
1 small bunch of cilantro, cut into small parts
1 stalk of spring onion, slice into strips
2tbsp of oil
1.5 tbsp Feng He Light Soya Sauce
1/8 tsp salt
3 tbsp of Collagen Bone Broth (you can use water but need to add some sugar if you do not have collagen bone broth)

1. Wash and pat dry the fish. Place fish on a steaming plate. Steam in a wok using high heat for about 8-10mins or till cook. (Use skewer to poke. If can poke into the meat easily and took out easily mean it is cooked).
2. Once done remove from wok. Drain away the liquid on the plate. (You can use kitchen paper to soak up the liquid)
3. Place some cutted cilantro on the fish. Left some for later use.
4. In a small bowl, mix light soya sauce, salt and collagen bone broth. Set aside.
5. In a wok, heat oil and add in the ginger strips and fry till lightly brown.
6. Add in the remainder cutted cilantro and spring onion strips in. Add in the light soya sauce, salt and collagen bone broth mixture in. Stir it till the spring onion strips look like wilted.  Off heat. Pour this gravy over the fish and serve.

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