Ingredients to make Cantonese light fish:
- 6 spring onions
- 1 piece of fresh ginger root of 1-2 cm.
- 700 g. skate, sea bass, grouper or any other fish with firm white meat
- 1 1/2 teaspoons of salt
- 1/4 teaspoon of sugar
- 5 tablespoons of peanut oil
- 1 tablespoon liquid soy sauce
- 1 tablespoon thick soy sauce.
How to make Cantonese “clear” fish:
- With a very sharp knife, cut the spring onions into 4-5 cm pieces, separating the white and green parts.
- Cut each piece in half lengthwise, then thinly julienne each.
- Peel the piece of ginger and cut it into 6 slices.
- Put 4 discs one on top of the other and cut them in juliana.
- Reserve the strips and slices.
- Dry the fish with absorbent paper
- Remove the skin from one side of the ray; if it still has it (other kinds of fish can be done without peeling).
- Put the skinless part on a heat resistant source.
- Top with the 2 reserved ginger slices.
- The dish must be steamed, it can be done, if bamboo baskets are not available, in the following way, in a casserole that fits the baking dish, it is placed on a metal support that we will have previously placed in the casserole.
- Fill with water just until when we put the fountain, it does not touch the water and there are 2 centimeters between the fountain and the water, bring the water to a boil.
- Place the dish with the fish on the support, cover the casserole and steam for 10-12 minutes over a moderate/high heat so that the steam circulates well but the water does not come into contact with the fish.
- This will be cooked when the mollas come off the raspa.
- Uncover the pot and reduce the heat until it is as slow as possible, or turn off the heat.
- Remove with absorbent paper the water that had the source.
- Sprinkle the fish with salt and sugar, and then distribute the green chive threads, the ginger root threads and the white chive threads.
- Meanwhile, heat the oil in a small skillet until it starts to smoke.
- Pour little by little over the chives and ginger (the boiling oil partially cooks them brings out their fragrance.)
- Drizzle with soy sauce and serve the fish in the dish in which it was steamed.
