CANTONESE STEAMED FISH

CANTONESE STEAMED FISH

#SIAintheKitchen

Believe it or not, I was allergic to seafood for most of my life. I had only begun to start eating seafood roughly nine years ago when I began to work at a Japanese restaurant and at the staff menu tasting, convinced myself that I’d be fine trying all the dishes because I carried Benadryl (do NOT repeat this at home!). And, to my surprise, was perfectly fine and continued on without any allergic reactions. And now I’ve spent the last nine years catching up on all of the seafood I had missed in my previous life.

Because I had major FOMO growing up, I generally missed out on things. Like when my grandma was still around, she used to take us out for these long, drawn out dinners at Chinese restaurants featuring a full on banquet-style, 15 course meal. The jellyfish I had to avoid, whole crab, and the Cantonese steamed fish. It always looked amazing but I also didn’t want to do.

Whole fish that is steamed and topped with fresh herbs and quickly-fried ginger and scallions in a wonderful, lightly-sweetened soy sauce. So simple and elegant…and I never got to try it.

…until now!

I made my own shortcut version of the dish which was incredibly easy to assemble and cook. I’m temporarily living at my boyfriend’s place at the moment since I have a tenant moving into mine and although I love living together, he lacks so many kitchen gadgets and equipment. A steamer being one of them. Don’t judge me here, but I used a microwave to steam it. Honestly, the results were just as tasty and the whole dish came together in 15 minutes, including prep.

Simple ingredients, easy preparation. I used frozen basa filets which aren’t the best fish to use but since I’m a seafood newbie, this makes the dish incredibly approachable and economical that I’m going to have to add this in the regular rotation.

CANTONESE STEAMED FISH - serves 2

• 2 frozen basa filets, thawed

• handful of cilantro, roughly chopped

• 3 scallions, julienned, white and green parts separated

• 1 tbsp vegetable oil

• 3” knob of ginger, peeled and julienned

• 6 tbsp soy sauce

• 1 tsp toasted sesame oil

• 2 tbsp shaoxing wine

• 2 tbsp granulated sugar

• dash white pepper

1. Pat your basa filets dry and place onto a microwavable plate or serving dish. Tightly wrap the plate in plastic wrap twice and microwave for 3 minutes.

2. Mix the soy sauce, shaoxing wine, sugar, sesame oil and pepper in a small ramekin.

3. While the fish is being steamed, heat a small saucepan with the vegetable oil and fry the ginger and white parts of the scallions until it starts to lightly brown. Add in the soy sauce mixture and add to the ginger and garlic. Cook for 30 seconds and turn off the heat.

4. Take out the fish and cover with fresh cilantro and the green parts of the scallion. Pour the hot ginger scallion soy mixture over top of it and serve immediately.