Cantonese Steamed Threadfin

Cantonese Steamed Threadfin is a classic and popular dish in Cantonese cuisine. Threadfin, also known as Ma Yau in Cantonese, is a type of fish that is commonly found in Southeast Asia and China. It has a firm and tender texture, and a mild and sweet flavor, making it perfect for steaming.

To prepare Cantonese Steamed Threadfin, the fish is first cleaned and scaled, and then seasoned with salt and ginger slices. Some recipes may also call for additional seasonings, such as soy sauce or Shaoxing wine, to enhance the flavor of the fish. The fish is then placed on a plate and steamed for about 10-15 minutes, depending on the size of the fish.

Once the fish is fully cooked, it is topped with a mixture of scallions, ginger, and soy sauce, which helps to add more flavor to the dish. Some recipes may also call for adding a splash of hot oil to the topping mixture, which gives the dish a nice aroma and flavor.

Cantonese Steamed Threadfin is typically served with steamed rice and vegetables, such as bok choy or broccoli. It is a healthy and delicious dish that is enjoyed by many people in Hong Kong and other parts of the world.

Ingredients:

• slides cut threadfin fish (about 500g)
• 3 slices of ginger
• 1/4 teaspoon of salt
• 2 stalks of scallions, cut into 2-inch lengths
• 2 tablespoons of light soy sauce
• 1 tablespoon of Shaoxing wine (optional)
• 1 tablespoon of hot oil (optional)

Instructions:

1. Clean and scale the Threadfin fish. Make a few diagonal cuts on both sides of the fish.
2. Place the fish on a heatproof plate and sprinkle the salt over the fish. Place the ginger slices on top of the fish.
3. In a small bowl, mix the soy sauce and Shaoxing wine (if using) together. Pour the mixture over the fish.
4. Place the plate with the fish in a steamer and steam over high heat for 10-15 minutes, or until the fish is cooked through. The cooking time may vary depending on the size of the fish.
5. While the fish is steaming, prepare the topping mixture. In a small bowl, mix the scallions and hot oil (if using) together.
6. When the fish is cooked, remove it from the steamer and pour off any excess liquid. Scatter the scallion mixture over the fish.
7. Serve the Cantonese Steamed Threadfin with steamed rice and vegetables.

Enjoy your delicious Cantonese Steamed Threadfin!

Important note :

In general, the flesh of Threadfin fish is tender and flavorful, and different parts of the fish can offer different textures and flavors. For example, the cheeks, which are located near the head of the fish, are often considered a particularly tender and flavorful part of the fish. The flesh along the spine of the fish can also be tender and juicy, especially when cooked properly.

When steaming Threadfin fish, it is important to not overcook it, as this can result in tough and dry meat. A properly steamed Threadfin fish should have firm but tender flesh that easily flakes off the bones. The seasoning and topping also play an important role in bringing out the natural sweetness and flavor of the fish.