Cantonese light fish recipe

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:

1. With a very sharp knife, cut the spring onions into 4-5 cm pieces, separating the white and green parts.
2. Cut each piece in half lengthwise, then thinly julienne each.
3. Peel the piece of ginger and cut it into 6 slices.
4. Put 4 discs one on top of the other and cut them in juliana.
5. Reserve the strips and slices.
6. Dry the fish with absorbent paper
7. Remove the skin from one side of the ray; if it still has it (other kinds of fish can be done without peeling).
8. Put the skinless part on a heat resistant source.
9. Top with the 2 reserved ginger slices.
10. 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.
11. 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.
12. 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.
13. This will be cooked when the mollas come off the raspa.
14. Uncover the pot and reduce the heat until it is as slow as possible, or turn off the heat.
15. Remove with absorbent paper the water that had the source.
16. Sprinkle the fish with salt and sugar, and then distribute the green chive threads, the ginger root threads and the white chive threads.
17. Meanwhile, heat the oil in a small skillet until it starts to smoke.
18. Pour little by little over the chives and ginger (the boiling oil partially cooks them brings out their fragrance.)
19. Drizzle with soy sauce and serve the fish in the dish in which it was steamed.