Recipe: Hong Kong Styled Steamed Fish in 30 mins

By Money Saving Daddy

Have you ever gone to those restaurants or Tze Char stall where you order steamed fish? Then they serve you on the aluminium tray with a rack.

Then below got the flame keeping the fish warm.

That one is the Hong Kong-style Steamed fish liao.

Smelly if you order such fish is seasonal pricing. $30 to $50 minimum for a 600g fish.

That is why I avoid ordering fish at these Tze Char stall.

So expensive lor.

And just recently Giant was running a promotion. Then I saw got this seabass promotion. 2 for $8. I bio jin long. Why nobody go hoot this promotion.

So I also sceptical.

But in the end, I still take because outside selling expensive but at Giant they selling 2 for $8.

The only recipe that comes to my mind is Hong Kong-style Steamed fish. Because the rest I feel quite difficult.

So I buy spring onion and Coriander and also bought this seafood soy sauce. And Giant or most supermarket allows you to clean or butterfly cut the fish for free. Just request and make your life easier.

Hong Kong Style Steamed First Recipe

What You Need

A Fish - Seabass or Grouper (500g to 700g)

Sauce Mixture

2 Tbsp Seafood Soy Sauce or Any soy Sauce
1 Tbsp Sesame Oil

2 Tbsp Shaoxing Wine
2 tsp Rock Sugar (You aga)
1 Knob of Ginger Cut into 8-10 Big Slices

⅓ Cup Water
Mix all in a bowl
1 Tbsp Shallot Oil

Fried Shallot (Optional)

Garnish

Some Spring Onion

Some Coriander

Instructions

Cut and gut the fish. You can also butterfly cut the fish.
Cut 4-5 Big Slices of Ginger and place it on the fish.

Put plenty of water in the wok/steamer
Once Water Boil, put fish in Cover completely.
Steam for 8-9mins and let it rest for 1 min.
(While Waiting, Prepare Sauce Mixture)