Cantonese Steamed Fish Fillet

This is a fast and easy way to cook up a fish that looks great and maintains all of its natural juices and flavor. (Cantonese / Chinese dish.)

⏱️ Prep: 5 min🍳 Cook: 10 min

Ingredients

1 pound	455 g	fish fillet, such as tilapia, haddock, salmon, or cod
2 tablespoons	30 ml	rice wine
2 tablespoons	30 ml	crushed and chopped fresh ginger
3		garlic cloves, crushed and chopped
2 tablespoons	30 ml	soy sauce
1 tablespoon	15 ml	toasted or hot sesame oil
1		bunch (6 to 8) scallions, cut into 1/4-inch pieces
—		steamed rice, for serving

Place the fish on a plate or platter and score 1-inch crosscuts into its skin with a knife.
Transfer the scored fish to a wok or pot fitted with a steamer basket. Add enough water to come up 1 inch from the bottom of the basket.
In a medium bowl, whisk together the rice wine, ginger, garlic, soy sauce, sesame oil, and scallions. Drizzle the sauce over the fish, pressing the scallions, ginger, and garlic gently into the scored cuts.
Set the wok over high heat and bring the water to a brisk boil, then cover and steam for 5 to 7 minutes, until the fish is flaky and opaque.
Serve over steamed rice. TROUBLESHOOTING: Do not lift the lid while your meal steams. It decreases the temperature inside the wok and affects cooking.