Cantonese Steamed Fish

Ingredients

• 70 g soy sauce
• 770 g water (divided)
• 20 g sugar
• 4 sprigs coriander roots
• 600 g pomfret fish (approx. 600 g, descaled, gutted, and scored)
• 2 sprigs spring onions (tied into knots, plus extra thinly sliced for garnishing)
• 3 cm fresh ginger (sliced)
• 1 tbsp Chinese rice wine (Shaoxing Hua Tiao; optional)
• 2 sprigs coriander leaves (to garnish)
• 2 tbsp shallot oil (to garnish)
• 1 fresh red chilli (deseeded and thinly sliced, to garnish)

Steps

1. 1

   Place 70 g soy sauce, 70 g water, 20 g sugar, and 4 sprigs coriander roots into the mixing bowl.

2. 2

   Cook the sauce mixture for 5 minutes at 100°C on Speed 1. Transfer the sauce to a bowl and set aside.

3. 3

   Clean the mixing bowl and add the remaining 700 g water.

4. 4

   Place the scored pomfret fish onto the Varoma dish. Top the fish with the knotted spring onions and ginger slices. Drizzle with 1 tbsp Chinese rice wine (if using).

5. 5

   Set the Varoma into position and steam for 15-20 minutes (depending on the size of the fish) at Varoma temperature on Speed 1.

6. 6

   Once cooked, carefully remove the Varoma and discard the ginger and spring onion knots. Transfer the steamed fish to a serving platter.

7. 7

   Pour the prepared soy sauce mixture over the fish.

8. 8

   Garnish with coriander leaves, sliced spring onions, and sliced red chilli. Drizzle with 2 tbsp shallot oil and serve immediately.

Notes

The fish should be descaled, gutted, and scored before cooking to ensure even steaming. Shaoxing rice wine is optional but adds a traditional depth of flavor.

Nutrition per serving

• main
• seafood
• steamed
• Thermomix
• Cantonese
• healthy
• dairy-free