Ken Hom steamed Cantonese-style fish recipe

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  • Serves 4
  • 18 mins to prepare and 12 mins to cook
  • 137 calories / serving


  • 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

Each serving contains

  • Energy

  • 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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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.

  1. 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.
  2. 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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