Cantonese Steamed Fish: No oil recipe for this sapid and saporous dish

Ingredients

• 2 Fish Fillet (any of your choice)
• 2 Green Chilies
• 2 Red Chilies
• 3 Garlic Cloves
• A small piece of Ginger
• A small piece of Lemongrass (optional, this is to steam the fish)
• 3 Lime Leaves (chopped)
• 2 Tbsps. Soy Sauce
• 2 Tbsps. Oyster Sauce or Fish Sauce
• 1 Tbsp. Chili Sauce
• 1 Tbsp Sugar
• Handful Cilantro / Coriander
• Handful Spring Onion
• Handful Brocolli, Carrot, Eggplant, or any veggies of your choice that you want to steam
• Seasoning (2 Tbsps. lemon juice, red chili flakes, black pepper, and salt to taste)

Instructions

The entire taste of the recipe depends on the Cantonese sauce. I would suggest you use a mortar and pestle to grind.

1. Sauce: In a Mortar add chopped garlic cloves, chopped green chilies, chopped red chilies, chopped ginger, chopped lime leaves, sugar, and chopped cilantro/coriander. Churn all well with a pestle. Add Soy Sauce, Fish or Oyster sauce, 1teaspoon red chili flakes, 1teaspoon black pepper powder, 1Tbsp lemon juice. Mix all well. Adjust ingredients according to your taste.
2. Veggies: Steam or semi boil some pieces of carrots, broccoli, and eggplant with a pinch of black pepper powder and lemon juice
3. ish: In foil paper, add some chopped pieces of lemongrass (optional). Place the fish fillet on the bed of lemongrass or directly in the foil paper. Sprinkle salt to taste, and a pinch of black pepper powder. Steam and cook for about 7 to 8 mins or until done. You can add the foil-wrapped fish along with the veggies to cook, so it saves you more time.
4. Once the fish is ready, discard the lemongrass if using it (it is just for the aroma). Place the fish and pour a generous amount of Cantonese sauce over the fish. Garnish with some spring onions. Place some steamed veggies and salad on the side.

Recipe Notes

Enjoy this healthy and super low-calorie meal full of flavors and spices.

Recipe by

Aliya Zanfer