Spring Fish Fillet with Ginger and Scallion Oil 春魚片薑蔥油

A classic Cantonese-style preparation of tender spring fish fillet topped with fragrant ginger and scallion oil. The fish is delicately steamed or poached to preserve its natural sweetness, then finished with hot infused oil that releases the aromatic flavors of ginger, scallions, and sesame. Light, elegant, and quintessentially Hong Kong.

Nutrition (per serving)

Ingredients

• 400g Spring fish fillet
• 1.5tsp Salt
• 1tsp Chicken bouillon powder
• 100ml Peanut oil
• 60g Young ginger, julienned
• 50g Scallion, cut into 2cm pieces
• 0.5tsp Sesame oil
• 5g Cilantro, chopped
• 1tsp Light soy sauce

Steps

1. Prepare a steamer or pot of water. Pat spring fish fillet dry with paper towels.
2. Season fish fillet evenly with salt and chicken bouillon powder on both sides.
3. Steam fish fillet over boiling water for 6-8 minutes until cooked through and flaky.
4. While fish steams, heat peanut oil in a wok or pan over high heat until smoking hot.
5. Add ginger and scallion to the hot oil and fry for 10-15 seconds until fragrant.
6. Remove from heat and immediately stir in sesame oil.
7. Transfer steamed fish to a serving plate and drizzle with light soy sauce.
8. Pour the hot ginger and scallion oil over the fish immediately while still sizzling.
9. Garnish with fresh cilantro and serve immediately.

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