Cantonese Steamed Fish
25 minutes
10 Servings
Watch The Cooking Video
A restaurant-style fish dish which easy to cook yet healthy for your every occasion.
| 1 pcs | Oil grouper, estimated 1.2 kg, descaled, cleaned and butterfly-cut |
| 10 ml | Cooking oil |
Ingredients: Marination
| 1 tsp | AJI-NO-MOTO® |
| ½ tbsp | Salt |
| 1 no | Egg white |
| 1 tbsp | Tapioca starch |
Ingredients: Fish Soy Sauce
| 450 ml | Water |
| 2 tsp | AJI-NO-MOTO® |
| 30 g | Rock sugar |
| 4 tsp | Oyster sauce |
| 6 tbsp | Soy sauce |
| 1 tsp | Fish sauce |
Garnishing
| 2 strings | Spring onions, thinly sliced, soaked in water to make it curls |
| 2 stalks | Red chilli, thinly sliced, soaked in water to make it curls |
| 2 inches | Ginger, minced |
| 2 strings | Coriander leaf, chopped |
- Marinate fish with marination ingredients and AJI-NO-MOTO®.
- Place the fish in a steaming plate and steam on a high heat for 10 minutes or until cooked, discard the water inside the plate after steaming.
- Mix fish soy sauce ingredients with AJI-NO-MOTO® and bring to a boil. Pour the boiling fish soy sauce ingredients onto the fish.
- Garnish with spring onions, red chilies and minced ginger. Heat up cooking oil and pour onto the fish, garnish with coriander and ready to serve.
AJI-NO-MOTO® Recipes
