Ken Hom steamed Cantonese-style fish recipe

10 ratings Rate
  • Serves 4
  • 18 mins to prepare and 12 mins to cook
  • 137 calories / serving
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Get a healthy taste of Asia with this delicious steamed Cantonese style fish. Ken Hom's fish recipe is soft, flaky and will melt in your mouth. 

Pat the fish fillets dry with kitchen paper if needed, and season. Put on a heatproof plate and scatter over the shredded ginger. Pour water into a wok or deep pan to a depth of 2·5-5cm (1-2in) and insert a steaming rack. If you don’t have a steaming rack, use an upturned heatproof dish to make a trivet. Put the pan on a high heat and bring the water to the boil.

Put the plate of fish on the steaming rack or heatproof dish. Cover with a lid and gently steam for 10-12 minutes, until the fish is opaque and flaky. Remove the fish from the wok and divide between 4 plates. Drizzle over the light and dark soy sauces and scatter over the spring onions. Heat the oils in a small pan until smoking hot and carefully pour over each piece of fish. It will sizzle a little. Scatter over the coriander and serve immediately.

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  • Ingredients

  • 4 medium firm white fish fillets, such as cod or haddock
  • 1½tbsp finely shredded root ginger
  • 2tbsp light soy sauce
  • 2tsp dark soy sauce
  • 3tbsp spring onions, finely shredded
  • 1tbsp groundnut oil
  • 2tsp sesame oil
  • handful coriander sprigs, to garnish
  • Energy 575kj 137kcal 7%
  • Fat 5g 7%
  • Saturates 1g 5%
  • Sugars 1g 1%
  • Salt 1g 17%

of the reference intake
Carbohydrate 1.2g Protein 21.4g Fibre 0.4g


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