Recipe: Chef Chan Yan Tak’s Steamed Fish
The Michelin-starred chef at Four Seasons Hotel Hong Kong shares a recipe based on a childhood favourite.
Photography Stockbyte
Ask Michelin-starred Executive Chef Chan Yan Tak of Four Seasons Hotel Hong Kong what most influenced his culinary aspirations and his answer comes through loud and clear: the cooking of his mother and grandmother. Here’s one of his childhood favourites.
Steamed Fish
- 1 Star Garoupa fish (or sea bass, sole, or any white fish), approx 600g—gutted and scaled
- Fresh ginger
- 10 spring onions
- 1 tsp of sugar
- 4 Tbsp soy sauce
- 6–7 Tbsp of peanut, corn or vegetable cooking oil
Dry fish with kitchen paper.
Slice some fresh ginger—around four or five slices—and place on top of fish.
Cut spring onions into lengths of approximately 3 inches and place half under the fish.
Sprinkle sugar and 1 tablespoon soy sauce onto the fish.
Steam fish for approximately 6 minutes. Place remaining spring onions on top of fish.
Boil oil and pour directly onto the fish.
Add another 3 tablespoons of soy sauce . . . and voila!
Serves four.
