Hong Kong style steamed fish or cantonese steamed fish, taste it’s best if live fish is used. The combination of live seabass’ freshness ,firm yet tender texture and the right method of cooking, contributes in making an extraordinary dish which will make you crave for it, all time.
It’s easy for us to get live fish because there is a Sheng Shiong outlet nearby. The thing Im excited most about this outlet is, it has live fish and seafood tanks. A few varieties of fishes, mud crabs, prawns, eels and clams are available almost everyday for us to choose from.
Therefore, we get to enjoy this dish in particular, at least twice a week. The right method of cooking is not to be taken lightly since it affects the taste and texture. However, it is very easy to follow.
WHAT ABOUT THE INGREDIENTS?
Other than the method of cooking, the ingredients to cook Hong Kong style steamed fish do play a big role! For example, the choice of light soy sauce and it’s ratio with water.
During our short getaway in Johor, I was brought to dine in a reputable Chinese restaurant Long Wah, right opposite KSL Mall . My uncle is a frequent, and he ordered a few dishes which most of those, impressed us much especially their signature dish, fish head hotpot. Hong Kong steamed fish is among those served on our table that afternoon.
Long story made short, I purchased this wonder sauce @ all purpose sauce brand Chef King, which the restaurant sells at Rm 26.70. The chef gave me a few pointers in cooking cantonese steamed fish, also, the exact ratio of their wonder sauce and water. Of course, I’m feeling generous😜 to share this with all!
Chef King Wonder Sauce ( All Purpose Sauce), Rm26.70 @ Long Wah restaurant opposite KSL Mall, Johor Bahru.
WHAT IS WONDER SAUCE?
Why is it called all purpose sauce, you asked? Apparently, this sauce doesn’t just stop at bringing you an exquisite steamed fish! You can also add it into stir- fries, sauce for steamed chicken, soy sauce chicken, meat marinades and dried noodles, just to name a few. NO WONDER it’s proudly printed there on the packaging, as WONDER SAUCE…😎
Ok. Enough talking, now let’s get into cooking!
Hong kong style steamed fishPrint This
- 1 live seabass, weighing 430- 450g ( small size)
- Ginger slices, about 6-8 slices
- 1 stalk of spring onion, cut into 2 inches long and julienned. (separate the white and green parts for different usage. Further explanation below)
- Fresh parsley
- 1 red chilly, deseed, cut into 2 inches long and julienned.
- 1 tsp sesame oil
- A dash of ground white pepper
- 1 tbsp of ginger and spring onion infused oil
- small amount of salt
- 3 tbsp of Olive Oil ( you may use any oil of your preference)
For sauce : this ratio below is for a small size fish, for bigger size of fish, please adjust accordingly
- 2 tbsp Chef King wonder sauce
- 1 tbsp water
Place a few slices of ginger and white parts of spring onion on top of fish. Sprinkle salt then add sesame oil, a dash of white pepper, and 1 tbsp of infused oil on top of fish prior to steaming.
Steam fish over low heat for 6 minutes, and with lid remained closed, turn off the heat immediately and let the residual heat to further cook the fish for another 2 minutes.
Prepare infused oil meanwhile waiting for the fish. Heat up olive oil, then brown ginger and white parts of spring onions. Becareful not to burn it, so not to impart bitterness into oil.
Discard the browned ginger and spring onions, leaving the hot oil continue to boil over low heat.
At same time, bring sauce mixture to boil, then turn off heat and set aside.
Once the fish is done, discard all the steaming liquid , ginger slices and spring onions.
Garnish fish with handful of green parts of spring onions, parsley and red chillies.
Pour the boiling hot infused oil onto fish. You should hear sizzling sound.
Then ladled boiled sauce mixture around the fish.
Finally , this delectable Hong Kong style steamed fish is ready to serve with lots of fragrant rice!
Green parts of spring onion is used for shorter time of cooking, because it'll give a bitter after taste into the dish if cooked for long. Hence, it's usually used in garnishing or to add on cooked soup. Whereas white parts are used during stir fries or searing, to extract it's strong flavour.