Cantonese-style Steamed Catfish

Love the steamed fish. It's so easy to make! This delicious recipe is healthy and low fat without compromising on flavor. 


Ingredients

450g/ 1lb catfish fillet divided to 2 plates. I personally like the fillets better than the whole fish for less work. Any firm white fish will be good for the recipe, such as cod, sea bass or halibut,

1 tsp coarse sea salt 

11/2 tbsp finely shredded 2" long fresh root ginger

3 tbsp finely shredded 2" long scallions

2 tbsp light soy sauce

2 tbsp dark soy sauce

1 tbsp olive oil

2 tsp sesame oil

Fresh cilantro to garnish

Method

1. Pat the fish dry with kitchen paper and evenly rub with salt (you can lightly coat corn starch for more tender texture). Put the fish on a heatproof plate and scatter the ginger over the the top.
2. Put the plate of fish on the rack, cover tightly and steam the fish until it is just cooked. Fillets will take about 10 minutes; whole fish, or or fillets such as sea bass, will take 12-14 minutes. The fish should turn opaque and flake slightly but still remain moist.
3. Remove the plate of cooked fish and pour off any liquid that may have accumulated. Scatter the scallion on the fish, then drizzle over the light and dark soy sauces.
4. Heat the two oils together in a small saucepan until smoking, then immediately pour them over the fish. Garnish with coriander and serve at once with cooked rice.