Cantonese Style Steamed Haddock Recipes

CANTONESE STEAMED FISH

Steps:

• Gather all the ingredients.
• Soak dried mushrooms. Put the dried mushrooms in a bowl. Pour over boiling water to cover and soak 20 minutes until soft. Meanwhile, you can prepare other ingredients. Once hydrated, strain the liquid into another bowl, squeezing any excess liquid from the mushrooms (this is Shiitake Dashi, and you can use this umami-rich broth in other cooking). Cut off the stems (discard them) and slice the mushrooms.
• Slice the tomato, cut green onions into matchsticks, and peel ginger and cut into fine matchsticks.
• Rinse the fish inside and out under running cold water and pat dry with kitchen paper. Using a sharp knife, make three diagonal slits on both sides of the fish.
• Arrange the tomato on the base of a heatproof platter that will fit inside a wok. Lay the fish on top.
• Mix together the soy sauce, oyster sauce, sesame oil and rice wine in a small bowl and season with pepper.
• Pour the sauce over the fish and sprinkle over the mushrooms and ginger. Cover with saran wrap and leave to marinate in the fridge for about 20 minutes.

CANTONESE STYLE STEAMED HADDOCK

Steps:

• Place the ginger in some water in a rice steamer. Place the haddock in the top part of the steamer. Steam the fish for 10 minutes or until the fish is flaky and done.
• Mix the soy sauce, water, and sugar together. Set aside. Place oil in a skillet. Cook the white parts of the scallions until wilted. Add the soy sauce mixture and cook 2 minutes.
• Remove the fish from the steamer. Top with the green parts of the scallion and the cilantro. Drizzle the soy sauce mixture over the fish and serve immediately