Cantonese-Style Steamed Whole Fish (Zheng Yu) | RICARDO

Name: Cantonese-Style Steamed Whole Fish (Zheng Yu) | RICARDO
Ingredients: 1 fresh sea bream, about 1 ½ lb (675 g) with head intact, scaled and eviscerated (see note); ½ cup (125 ml) water; 3 tbsp (45 ml) Shaoxing rice wine, sherry or sake; 1 tbsp (15 ml) dark soy sauce or 2 tbsp (30 ml) regular soy sauce; 1 tbsp brown sugar; 1 tsp (5 ml) toasted sesame oil; 2 onions, thinly sliced; 4 green onions, white parts cut into 1-inch (2.5 cm) pieces, green parts sliced into long julienne; 3 pieces fresh ginger, each about 1 inch (2.5 cm) long, peeled; ¼ cup (10 g) cilantro leaves; 2 tbsp fresh ginger, julienned; ¼ cup (60 ml) vegetable oil

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Ingredients

1 fresh sea bream, about 1 ½ lb (675 g) with head intact, scaled and eviscerated (see note)
½ cup (125 ml) water
3 tbsp (45 ml) Shaoxing rice wine, sherry or sake
1 tbsp (15 ml) dark soy sauce or 2 tbsp (30 ml) regular soy sauce
1 tbsp brown sugar
1 tsp (5 ml) toasted sesame oil
2 onions, thinly sliced
4 green onions, white parts cut into 1-inch (2.5 cm) pieces, green parts sliced into long julienne
3 pieces fresh ginger, each about 1 inch (2.5 cm) long, peeled
¼ cup (10 g) cilantro leaves
2 tbsp fresh ginger, julienned
¼ cup (60 ml) vegetable oil