QUICK & DELICIOUS - Cantonese Steamed Fish

#stayhome to #flattenthecurve! We’re all doing it. Staying home might sound tough but we’re finding it to be a very productive time. You get to do all the things that you never had time for before! It’s the perfect time to try new recipes!

One of our favorite ways to cook fish is steaming it! It’s one of the healthiest options out there, the omega-3 fatty acids get to be preserved in the fish so you can get all the best nutrients.

This recipe is the Cantonese way of steaming fish, a healthy and fast way to cook.

INGREDIENTS 

• 500 to 700g one fish (Fresh, of course)
  
• 3 tablespoons soy sauce (seasoned)
  
• 6-8 Scallion
  
• 1 small piece of ginger
  
• 2 tablespoons vegetable cooking oil
  

DECORATION 

• 2 coriander
  
• 2 scallion
  
• One pinch of salt
  
• 6-7 shredded red peppers 
  

PREPARATION 

1. Cut the ginger and scallion into small pieces. 
2. For the decoration, shred the scallion and place into cold water. 
3. Now it is time to clean fish, peel off the black skin that’s inside the fish.
   
4. After the peeling process, take a look at your fish’s shape. If the fish has a thick back, cut a horizontal line and separate the meat into two pieces. If the fish has a thick stomach then cut two horizontal lines in the thickest part of the meat. This will make the cook much easier, a lot faster and will keep the meat tender. 
   
5. Spread a thin layer of salt over the skin of the fish (only if you are using freshwater fish).
   
6. In order to get the perfect cook, we suggest you use a meat thermometer. The MeatStick is perfectly suitable for this type of cook because it’s sous-vide safe. Insert The MeatStick the thickest part of the fish and then set up your cook on The MeatStick app to track its temp in real-time. Before you start looking, don’t forget to stuff the fish with the scallion & ginger. 
   
7. Put enough water into a wok, place your steaming basket inside. Place the fish on a plate, then put the plate on the basket AFTER the water starts boiling. 
   
8. The cook should last 5 to 8 min. When you track the temp with The MeatStick app, make sure it reaches 135°F/57°C. That is the perfect internal temperature for steamed fish! 
9. Once the cook is done, remove the scallion & ginger that was placed inside the fish. And add the shredded scallions on top of the fish. 
   
10. Heat up 2 tbsp cooking oil and then pour it over scallion shreds.
    
11. Place peppers on and around the fish. 
    
12. Lastly, heat seasoned soy sauce until it is hot and then pour it on the plate.
    

Make sure to enjoy the fish while it’s still hot! 

Again, stay home and try a new recipe! This week’s recommendation is Cantonese steamed fish!