Cantonese Steamed Fish with Ginger and Shallots (清蒸鱼) Wok and Kin
Chinese Steamed Fish With Ginger And Spring Onion. 5cm piece ginger, finely shredded; Slice green onions and ginger.
Cantonese Steamed Fish with Ginger and Shallots (清蒸鱼) Wok and Kin
1 bunch spring onions, finely shredded; Combine the light soy sauce, salt, sugar and hot water in a small bowl and. 1 tsp mirin rice wine; Mince garlic cloves and add on top of the fish. Web steaming boil water in a deep pot for steaming over the stove. Web instructions wash the fish gently and pat dry with a paper towel. Slice green onions and ginger. You may add sliced ginger to the fish if you like (optional). Web look for clear eyes. 5cm piece ginger, finely shredded;
You may add sliced ginger to the fish if you like (optional). Web steaming boil water in a deep pot for steaming over the stove. One peek into the gill. Web look for clear eyes. 1 bunch spring onions, finely shredded; Slice green onions and ginger. Drizzle 1 tablespoon of oil all over the plate (that will be used to hold the fish when. 1 tsp mirin rice wine; 2 garlic cloves, finely sliced; Web 4 x 150g fillets firm white fish; Web instructions wash the fish gently and pat dry with a paper towel.
