bodyType

customContents

entityId

entityUuid

articlePageQuery

filter

article

articleBaseAdvertisingInfoArticle

articleListArticle

articleSeoArticle

hooksArticleAcknowledgementGateOverlayArticle

hooksTrackPageViewArticle

hooksContentInterestArticle

articleLinkingDataContent

hooksAmpRedirectArticle

articleSchemaContent

liveArticle

advertZone

sentiment

contentLock

topics

types

sections

paywallTypes

createdDate

publishedDate

urlAlias

moreOnThisArticles

sponsorType

commentCount

authorLocations

authors

corrections

displaySlideShow

multimediaEmbed

printHeadline

seriesContainer

articleSpeeches

socialHeadline

headline

images

flag

firstTopic

glossary

flattenTypeIds

image

relatedLinks

relatedNewsletters

__typename

sponsor

pdfFiles

seriesReverseOrder

series

disableOffPlatformContent

published

updatedDate

summary

subHeadline

body

keywords

readingTime

customTimezone

liveContents

Susan Jung

This is the first savoury dish I learned to cook. It wasn't a formal lesson, though: my mother prepared this fish frequently, and I learned by watching her make it over and over. She said fish should be measured at its thickest point, then cooked for 10 minutes for every 2.5cm of thickness. Use only the freshest fish, and have the vendor clean and  scale it.
1 whole fresh fish, about 30cm long (or of a size that fits into your wok  or tiered steamer)
 About 15ml rice wine or brandy
 6-8 thin slices (about 2cm in diameter) peeled fresh ginger,  finely julienned
 About 30ml soy sauce
 About 30ml cooking oil
 3-4 spring onions, finely shredded
 A large handful of fresh coriander
 Thoroughly rinse the fish inside and out then pat it dry with paper towels. Use the back of a knife to lightly scrape the skin of the fish, working in the direction from tail to head, to make sure that all the scales have been removed.  
Rub the fish inside and out with rice wine or brandy then place it on a long, shallow dish.  
Put about one-third of the julienned ginger in the fish cavity and scatter the remainder over the fish. Drizzle with soy sauce.  
Steam the fish over boiling water - either on a low rack set in a wok, or in a tiered steamer - over medium-high heat for 10 minutes for every 2.5cm of thickness.  
While the fish is steaming, heat the oil in a small pan. 
When the fish is cooked, remove it from the steamer and pour off some of the liquid.  
Put the spring onions and coriander over the fish and drizzle with the hot oil, which will wilt the aromatics.  
Serve immediately with white rice.



Cantonese-style steamed fish