Steamed Turbot (Hong Kong Style)

Best served steamed to highlight the natural sweetness of turbot

Fish size: 1–2 kg (whole fish)
Serves: 3–4 people
Cooking time: 25–30 minutes
Difficulty: Easy

Ingredients

Fish

• Whole turbot: 1 fish (1–2 kg), cleaned and scaled
• Ginger: 30–40g, julienned
• Spring onions: 4–5 stalks, cut into long thin strips
• Coriander (optional): a small handful

Sauce

• Light soy sauce: 4–5 tbsp (60–75 ml)
• Water or light fish stock: 4 tbsp (60 ml)
• Sugar: 1–1½ tsp
• Sesame oil: 1 tsp

Hot oil finish

• Neutral oil (vegetable/sunflower): 2½–3 tbsp

Instructions

1. Prepare the fish
   Rinse the turbot and pat dry.
   Make 2–3 shallow cuts on each side of the fish.
   Place half of the ginger inside the fish cavity and the rest on top.
2. Steam the fish
   Bring a steamer to a strong boil.
   Steam the fish over high heat for:
   • 18–20 minutes (1–1.2 kg fish)
   • 22–25 minutes (1.5–2 kg fish)
     The fish is done when the flesh flakes easily at the thickest part.
3. Prepare the sauce
   While steaming, gently heat soy sauce, water (or stock), sugar, and sesame oil in a small pan.
   Stir until sugar dissolves. Do not boil.
4. Finish the dish
   Carefully remove the fish and pour off the steaming liquid on the plate.
   Top with spring onions and remaining ginger.
   Heat oil until hot, then pour over the aromatics to release fragrance.
   Pour the warm sauce evenly over the fish.
   Garnish with coriander if using.

Cooking Tips (important)

• Always discard the steaming liquid to avoid a fishy taste.
• Steam on high heat for clean flavour.
• Do not oversteam — this keeps the fish moist and tender.
• Best cooked with very fresh whole turbot.