Steamed fish in Hong Kong style

I caught a 42cm very restaurant sized Rockcod yesterday.
I cooked a fish soup in Philippine style.
It's very, very nice taste.

And I cooked a steamed fish in Hong Kong style too.

It tasted very nice like a very famous restaurant quality this time.
I remember the taste of Fook Lam Moon in Hong Kong.

Steamed Fish – Cantonese (Hong Kong) Home Style

Ingredients for Recipe of Hiro's Steamed Fish

•Fish,it should be very fresh.
Rockcod, Coraltrout and Bluebone are suitable for this dish.
•Slices Ginger
•Spring onions
•Chili (optional)
•Peanut Oil or Vegetable oil or Canola oil
•Soy Sauce
•Sugar
•Coriander
•Fish juice after steming

Condiments:

Shredded spring onions, coriander.

Methods:

1.Gut and scale the Rockcod.

2.Place some spring onions on a plate. Put the fish on top of the spring onions and ginger. Dribble some oil on fish for smoother texture.

3.Bring water in a steamer to the boil. Put in fish and steam for 8 minutes.

4.Remove spring onions under the fish. Drain the some fish juice on the plate. Sprinkle shredded spring onion on fish. Heat oil ( very hot! ) and pour it over the fish. Heat up some soy sauce with sugar for steamed fish. Lastly put coriander on top. Serve.

Please click on the " Fishing of Ranking" link. 

にほんブログ村

Thank you very much.