Cantonese Steamed Fish

Cantonese Steamed Fish is a delicate and flavorful dish that highlights the natural sweetness of fresh fish, enhanced by aromatic ginger and fragrant scallions. This healthy lunch option is not only light but also rich in nutrients, making it a perfect choice for a wholesome meal.

Ingredients

• Whole white fish (such as sea bass or tilapia) - 400 grams
• Fresh ginger - 20 grams, julienned
• Scallions - 2 stalks, cut into 2-inch pieces
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Coriander leaves - for garnish
• Salt - to taste
• Water - 500 milliliters

Steps

1. Rinse the whole fish under cold water and pat dry with paper towels. Make three diagonal cuts on each side of the fish to help it cook evenly.
2. Season the fish lightly with salt, including inside the cavity. Place a few julienned ginger and scallion pieces inside the cavity and on top of the fish.
3. Set up a steaming basket or a plate that fits into a pot with a lid. Fill the pot with 500 milliliters of water and bring to a simmer.
4. Place the fish on the steaming basket or plate and carefully lower it into the pot. Cover with a lid and steam for about 10-12 minutes or until the fish is cooked through and flakes easily with a fork.
5. Once cooked, carefully remove the fish from the pot and transfer it to a serving plate. Drizzle the soy sauce and sesame oil over the fish.
6. Garnish with the remaining ginger, scallions, and fresh coriander leaves before serving.

Nutrition

• Calories: 220
• Protein: 32 g
• Carbs: 2 g
• Fiber: 0 g
• Sugar: 0 g
• Sodium: 700 mg
• Cholesterol: 70 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids, which are beneficial for heart health.
• High in protein, supporting muscle health and repair.

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