Cantonese Style Steamed Fish Recipe With Gluten Free Soy Sauce

How to make it

1. Combine the Lee Kum Kee Gluten Free Soy Sauce, salt, sugar and hot water in a small bowl and mix until the sugar and salt are dissolved. Set aside.

2. Prepare your steaming set-up and fill with 1-2 inches of water. Bring to a boil.

    

   Rinse your fish fillet and carefully lay it on a heat-proof plate that will fit into your wok or steaming setup. Carefully place it in the steamer and adjust the heat to medium. The water should be at a slow boil that generates a good amount of steam, but not so high that the water evaporates too quickly.

    

   Cover and steam for 7-10 minutes depending upon the size and thickness of your fish fillet. For thinner fillets (less than half an inch), cook for 4-5 minutes. Check for doneness using a butter knife. If it falls easily through the thickest part of the fillet to the bottom of the plate, the fish is done.

3. Turn off the heat and carefully drain any liquid on the plate.

    

   On a separate burner, heat a wok or small saucepan to medium high heat and add 1 tablespoon of vegetable oil. Add the Lee Kum Kee Minced Ginger, and fry for 1 minute. Add the white parts of the scallions and cook for 30 seconds. Then add half of the scallion greens and half of the cilantro and stir until the whole mixture is sizzling.

    

   Add the soy sauce mixture from step 1 to the pan or wok. Bring the mixture to a bubble and cook until the scallions and cilantro are just wilted, about 30 seconds.

4. Pour this mixture over the fish, then top with the remaining cilantro and scallion greens. Heat the remaining tablespoon of oil until sizzling hot and pour over the aromatics and fish so they are sizzling as well. Serve immediately to get the best of the aromas!

    

   Looking for more gluten free Asian recipes? Try this gluten free hoisin meatballs recipe, which also uses Gluten Free Soy Sauce!