Coral trout: 600 g
Scallion: 50 g
Soy sauce: 1 tbsp, dark
Sugar: 1/2 tbsp
Peanut oil: 5 tbsp
Try the fresh flavour of this light Cantonese dish of steamed fish with soy sauce, scallions and ginger.
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Try the fresh flavour of this light Cantonese dish of steamed fish with soy sauce, scallions and gingers.
Method
Put some of the sliced scallions on a plate, place the cleaned leopard coral grouper on top, then some more scallions on top of the fish.
Once a pan of water has come to the boil, lie the plate on top to steam for about 8 minutes. Remove the boiled scallions and set the steamed sauce on the plate aside.
Later, lay some fresh scallions on the steamed fish.
Empty the pan then reheat it. Add the steamed sauce, light soy sauce, dark soy sauce and white sugar.
After about 10 seconds, pour the sauce mixture onto the plate with the fish. Heat the peanut oil and sprinkle it around the scallions on top of the fish.
