Steamed Fish

Mum is also an expert in steaming fish, the classic Cantonese way, using the freshest fish, and a few other basic ingredients. She knows exactly how long a piece of fish should be steamed for, according to its weight, and the result is always a tender, juicy, flaky fish which just leaves the bone., perfectly cooked.

Rub the fish with very little white pepper and salt. Put a couple of slices of ginger into its belly. Put onto a place. Put plate into a wok filled with water (from room temperature) and steam for approx 20/25 minutes (depending on weight and thickess of fish). In the meantime, make the sauce which is light soy diluted with some water, sugar, pepper and dash sesame oil. Heat up sauce and keep warm.

You can check for doneness by opening the lid and cutting into the thickest part of the fish but Mum rarely does this as she just 'knows'.

When it's done, remove plate from steamer and if the fish is sitting in too much stock, pour most of it away. Pour still warm sauce over the fish. Spread finely sliced ginger and spring onions over fish, heat oil in a small pan till smoking hot and pour over the sliced ginger/spring onions on top of the fish. There should be a loud sizzling noise and the ginger/spring onions will wilt immediately. Serve with rice. My kids love the sauce over rice.

There will be no smell of 'fishyness' if your fish is absolutely fresh. This is incredily light, healthy, delicious and full of goodness. It's perfect for children but do make sure you check for bones and remove them before serving. Your fingers are your best tool for this job!