Adding ginger and garlic to the fish certainly makes it's extra tasty, and the sauce sounds perfect with rice!
However, steaming it for half an hour is a long time for fish, normally it shouldn't take more than 15 minutes.
Adding ginger and garlic to the fish certainly makes it's extra tasty, and the sauce sounds perfect with rice!
However, steaming it for half an hour is a long time for fish, normally it shouldn't take more than 15 minutes.
Oh really? Thanks for the reminder. I really am a bit clueless with this steaming fish timing.
Fish steams pretty quick, if it's fresh should take around 10-12 minutes, longer if it's a big thick fish. Stick a chopstick in and it should come out clean if it's cooked. This is the Cantonese way btw, as we like our fish just cooked for the best flavour and texture. If it's over done the flesh can become woody