Classic Cantonese Steamed Grouper (Cá mú hấp Hồng Kông)
Món truyền thống · Cantonese
A quintessential Cantonese dish featuring a whole grouper steamed to perfection with ginger, scallions, and a savory soy-based sauce, highlighting the fish's natural sweetness and delicate texture.
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Nguyên liệu
- Whole grouper1 (about 2 lbs)
- Fresh ginger1 (3-inch piece)
- Scallions6
- Soy sauce1/4 cup
- Sesame oil2 tablespoons
- Shaoxing wine1 tablespoon
- Salt1 teaspoon
- Water1/4 cup
- White pepper1/2 teaspoon
- Cilantro sprigsfor garnish
Các bước
- 1
Clean and descale the whole grouper. Make a few diagonal slits on both sides of the fish.
- 2
Thinly slice half of the ginger and cut the scallions into 3-inch lengths. Stuff some ginger slices and scallion sections into the cavity and slits of the fish.
- 3
Place the fish on a heatproof plate that fits into your steamer. Arrange the remaining ginger slices and scallion sections on top of the fish.
- 4
Prepare the steaming liquid: In a small bowl, mix soy sauce, sesame oil, Shaoxing wine, salt, water, and white pepper.
- 5
Steam the fish over high heat for 10-15 minutes, or until the flesh is opaque and flakes easily. Cooking time will vary based on the size of the fish.
- 6
Carefully remove the fish from the steamer. Discard the cooked ginger and scallions from the top of the fish.
- 7
Pour the prepared soy sauce mixture over the steamed fish.
- 8
Garnish with fresh cilantro sprigs and a few julienned scallions (optional). Serve immediately.
