* 400g hoki loin fillets, or any large piece of fish * 2 tbsp sugar * 1 tbsp light soy sauce * 1 tsp dark soy sauce * A thumb of ginger * A few sprigs of cilantro * One bunch green onions * 4 tbsp cooking oil
**Instructions**
1. Dissolve sugar in a bit of hot water. Add light and dark soy sauce, mix well, and reserve. 2. Bring water to a boil. Meanwhile, cut half of the ginger into slices, and julienne the rest. Cut scallions into sections. 3. Line the bottom of a heat proof dish with ginger slices and scallion whites, then lay the fish on top. 4. Place the dish into the pan of boiling water on a steaming rack. Cover and steam over a rolling boil for about 5 minutes, or until the flesh barely flakes. 5. While the fish steams, heat up the oil in another pan until it’s smoking hot. 6. Once fish is done, cover the top with julienned ginger and scallion greens. Pour the hot oil over everything, followed by the soy sauce mixture. 7. Optionally, garnish with cilantro. Serve hot.
1 Comment
The same techniques for steamed whole fish can be applied to smaller pieces of seafood. Enjoy the same restaurant-level experience at home.
Full recipe: [https://servedwithrice.com/steamed-hoki/](https://servedwithrice.com/steamed-hoki/)
**Ingredients (served 2)**
* 400g hoki loin fillets, or any large piece of fish
* 2 tbsp sugar
* 1 tbsp light soy sauce
* 1 tsp dark soy sauce
* A thumb of ginger
* A few sprigs of cilantro
* One bunch green onions
* 4 tbsp cooking oil
**Instructions**
1. Dissolve sugar in a bit of hot water. Add light and dark soy sauce, mix well, and reserve.
2. Bring water to a boil. Meanwhile, cut half of the ginger into slices, and julienne the rest. Cut scallions into sections.
3. Line the bottom of a heat proof dish with ginger slices and scallion whites, then lay the fish on top.
4. Place the dish into the pan of boiling water on a steaming rack. Cover and steam over a rolling boil for about 5 minutes, or until the flesh barely flakes.
5. While the fish steams, heat up the oil in another pan until it’s smoking hot.
6. Once fish is done, cover the top with julienned ginger and scallion greens. Pour the hot oil over everything, followed by the soy sauce mixture.
7. Optionally, garnish with cilantro. Serve hot.
Cheers!