Cherry & Dennis Helper Habitat

Cantonese Steamed Rabbitfish with Dried Tangerine Peel

果皮蒸泥鯭

Cantonese Steamed Rabbitfish with Dried Tangerine Peel — finished dish

Total time: 35 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Rabbitfish is steamed with softened dried tangerine peel and ginger for tender flesh with a gentle citrus fragrance.

01

Ingredients

Main ingredients

650 g rabbitfish
5 g dried tangerine peel
20 g ginger
30 g spring onions

Fish preparation

0.5 tsp salt
1 tbsp rice wine

Finishing sauce

2 tbsp seasoned soy sauce for steamed fish
1 tbsp cooking oil

Cantonese Steamed Rabbitfish with Dried Tangerine Peel — ingredients

02

Tools

large covered steamer wok
heatproof oval plate
small saucepan
chef's knife
cutting board
small bowl
steaming rack
food thermometer

Cantonese Steamed Rabbitfish with Dried Tangerine Peel — tools

03

Steps

Cantonese Steamed Rabbitfish with Dried Tangerine Peel — Soften the peel

Step 1

Soften the peel

Soak dried tangerine peel in warm water for 15 minutes, scrape off thick pith and shred finely.

Cantonese Steamed Rabbitfish with Dried Tangerine Peel — Clean the rabbitfish

Step 2

Clean the rabbitfish

Scale, gut and remove the gills, then rinse all blood from the cavity.

Cantonese Steamed Rabbitfish with Dried Tangerine Peel — Dry and score

Step 3

Dry and score

Pat the fish dry and make two shallow cuts on each side.

Cantonese Steamed Rabbitfish with Dried Tangerine Peel — Season the fish

Step 4

Season the fish

Rub salt and rice wine inside and outside the fish; rest for 10 minutes.

Cantonese Steamed Rabbitfish with Dried Tangerine Peel — Prepare ginger and onions

Step 5

Prepare ginger and onions

Shred ginger; separate white and green spring-onion parts and cut both into 4 cm shreds.

Cantonese Steamed Rabbitfish with Dried Tangerine Peel — Boil the steaming water

Step 6

Boil the steaming water

Add ample water and a rack to the steamer wok and bring to vigorous steam over high heat.

Cantonese Steamed Rabbitfish with Dried Tangerine Peel — Arrange the fish

Step 7

Arrange the fish

Lay half the ginger and onion whites on the plate, add fish, then top with peel and remaining ginger.

Cantonese Steamed Rabbitfish with Dried Tangerine Peel — Steam over high heat

Step 8

Steam over high heat

Place the plate on the rack, cover and steam over high heat for 8 to 10 minutes.

Cantonese Steamed Rabbitfish with Dried Tangerine Peel — Check doneness

Step 9

Check doneness

The thickest flesh must be opaque, flake easily and reach 63°C; steam in 1-minute increments if needed.

Cantonese Steamed Rabbitfish with Dried Tangerine Peel — Drain excess liquid

Step 10

Drain excess liquid

Using oven gloves, remove the hot plate and carefully pour off excess steaming liquid.

Cantonese Steamed Rabbitfish with Dried Tangerine Peel — Add soy and onion greens

Step 11

Add soy and onion greens

Pour steamed-fish soy sauce along the fish and scatter over the green onion shreds.

Cantonese Steamed Rabbitfish with Dried Tangerine Peel — Pour hot oil and serve

Step 12

Pour hot oil and serve

Heat oil in a small pan until faintly smoking, pour over the onion greens and serve immediately.

Common mistakes

Unsoaked peel stays tough and releases little fragrance.
Putting fish over water before vigorous steaming causes uneven cooking.
Using time alone without checking thickness risks raw or dry fish.
Handling the hot plate without oven gloves risks steam burns.

Tips

Fish size changes steaming time; rely on opaque flesh that flakes easily and a 63°C centre, and keep clear of steam and splashing oil.