Spring Fish Fillet with Ginger and Scallion Oil

Ingredients

Instructions

1. 1

   Prepare a steamer or pot of water. Pat spring fish fillet dry with paper towels.

2. 2

   Season fish fillet evenly with salt and chicken bouillon powder on both sides.

3. 3

   Steam fish fillet over boiling water for 6-8 minutes until cooked through and flaky.

4. 4

   While fish steams, heat peanut oil in a wok or pan over high heat until smoking hot.

5. 5

   Add ginger and scallion to the hot oil and fry for 10-15 seconds until fragrant.

6. 6

   Remove from heat and immediately stir in sesame oil.

7. 7

   Transfer steamed fish to a serving plate and drizzle with light soy sauce.

8. 8

   Pour the hot ginger and scallion oil over the fish immediately while still sizzling.

9. 9

   Garnish with fresh cilantro and serve immediately.