Cantonese steamed Toman Fish

  1. 2 scallions
  2. 1″ of ginger
  3. 1 tbsp worth of cilantro
  4. 2 tbsp vegetable oil
  5. 1.5 tbsp soy sauce
  6. 2 tbsp water
  7. Toman fish
  1. Cut 2 scallions into 2-inch lengths (reserving the white parts to use later), slice up about 1″ of ginger, and roughly chop 1 tbsp worth of cilantro.
  2. Set aside scallion greens, half of the ginger, and all the cilantro in bowl A. Set aside scallion whites and the other half of the ginger in bowl B.
  3. Slice your fish into pieces and steam it.
  4. Remove the dish from your steamer. Add your garnishes from bowl A onto the fish.
  5. Heat a saucepan on medium high heat, add 2 tbsp vegetable oil, and ingredients from bowl B. Fry for 1 min until the sauce is fragrant, then add 1.5 tbsp soy sauce and 2 tbsp water (careful, the oil might hiss at this point).
  6. Cook till the sauce is bubbling, then pour it over the fish + garnishes. Serve immediately!

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