If you don’t mind a recipe that keeps an eye on you, this Steamed Grouper from China : The Cookbook (Phaidon, 2025) by Kei Lum Chan and Diora Fong Chan (with photography by DL Acken) has all you want.
“With a new lush red cover with gilt edging, China: The Cookbook presents more than 650 recipes for delicious and authentic Chinese dishes for the home kitchen.“
Region: Hong Kong
Preparation time: 5 minutes
Cooking time: 12 minutes
Serves: 4
INGREDIENTS
• 1 (1 LB 5-OZ /600-G) QUEENSL AND GROUPER OR ANY FIRM WHITE FISH, CLEANED AND RINSED
• 2 TABLESPOONS VEGETABLE OIL
• ¼ OZ / 10 G GINGER (ABOUT ¾-INCH / 2 – CM-LENGTH PIECE), SHREDDED
• 2 SCALLIONS (SPRING ONIONS), SHREDDED
• STEAMED RICE (PAGE 540), TO SERVE
For the special soy sauce:
• 2 TABLESPOONS LIGHT SOY S AUCE
• 2 TEASPOONS FISH SAUCE
• 2 TEASPOONS GRANULATED SUGAR
• ¼ TE ASPOON GROUND WHITE PEPPER
DIRECTIONS
Put the sauce ingredients into a bowl, mix well, and set aside.
Place the fish on a heatproof plate and put into a bamboo steamer over a pot of boiling water. Steam, covered, for about 9 minutes, or until cooked through. Drain away the steamed fish juices collected on the plate.
Combine the sauce with 4 tablespoons water in a skillet (frying pan) and bring to a boil, then remove from the heat and pour over the fish.
Wipe the skillet with paper towels, add the oil, and set over medium heat for 1 minute until thoroughly heated. Stir in the shredded ginger and pour over the fish. Top with the scallions (spring onions) and serve with rice.
(Excerpted from China: The Cookbook © 2025 by Kei Lum Chan and Diora Fong Chan. Photography © 2025 by DL Acken. Reproduced by permission of Phaidon. All rights reserved.)
Recent Comments