Cantonese Steamed Fish
This Cantonese Steamed Fish recipe features a whole red snapper seasoned with usukuchi soy sauce, oyster sauce, sesame oil, and shaoxing rice wine. Topped with tomatoes, shiitake mushrooms, ginger,...
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Cooking tools:
- Wok
- Cooling rack
- Cookie cutter
- Fine-mesh sieve
- Kettle
- Plate
- Chef's knife
- Cutting board
- Mixing bowl
- Fork
- Paper towel
- Plastic wrap
- Airtight container
- Refrigerator
- Stove
Ingredients
- 1 whole red snapper (1.8 lb, 800 g; you can also use sea bream, sea bass, or any other white-flesh fish; scaled and gutted by your fishmonger)
- 1 tomato
- 1 oz dried shiitake mushrooms
- 1 knob ginger (½ inch, 1.3 cm)
- 2 green onions/scallions
- 1 Tbsp usukuchi (light-colored) soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp toasted sesame oil
- 2 Tbsp shaoxing rice wine
- freshly ground black pepper
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