Steamed Fish (Serves 4)

Recommended Cooking Tool:
  • Buffet Casserole 26cm

  • 1 fish (about 800g)
  • 4 slices ginger
  • 2 sprigs spring onion (cut into short lengths)
  • 1 sprig spring onion (finely chopped)
  • Soy sauce for steamed fish to taste
Cooking Methods:
  • 1. Rinse the fish. Wipe dry both the insides and the outsides. Leave it at room temperature.
  • 2. Pour water into the pot. Cover the lid and preheat over medium heat for 4 minutes. Drain all water.
  • 3. Rinse the short lengths of spring onion in water. Transfer straight into the pot without draining. Arrange sliced ginger over the spring onion. Then put the fish on top.
  • 4. Cover the lid and turn on medium-low heat. Cook for 5 minutes. Turn to low heat and cook for 5 minutes with the lid on. Then turn off the heat and leave the fish in the pot for 5 more minutes with the lid on.
  • 5. Arrange finely chopped spring onion over the fish. Drizzle with 2 tbsp of smoking hot oil and soy sauce for steamed fish. Serve the whole pot.