Wild Boar Bourguignon
Wild boar slowly braised in red wine and herbs until tender, with a glossy, full-bodied sauce and no mushrooms.
RecipeMain courseCantonese
Cantonese Steamed Fish with Jasmine Rice and Tempura Enoki
Fish marinated with Chinese cooking wine, steamed on ginger and scallions, and finished with hot oil, served with tempura enoki and jasmine rice.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 2
- Per serving
- 620 kcal
In short
Fish marinated with Chinese cooking wine, steamed on ginger and scallions, and finished with hot oil, served with tempura enoki and jasmine rice. Ready in about 45 min (20 min prep, 25 min cooking), serves 2, around 620 kcal per serving.
Ingredients
For 2 servings
Method
Pat the fish dry and marinate it with Chinese cooking wine and salt for 10 minutes.
Julienne the scallions and ginger very finely. Trim and clean the enoki mushrooms and separate them into small clusters.
Cook the jasmine rice on the stove according to package directions.
Lay half of the ginger and scallions on a heatproof plate and place the fish on top.
Steam over boiling water, covered, for 8 to 12 minutes until the flesh turns opaque and flakes easily.
Whisk together the soy sauce, sesame oil, and sugar for the sauce.
Carefully pour off any liquid from the plate, then top the fish with the remaining ginger and scallions.
Heat the neutral oil until shimmering and pour it over the scallions and ginger so they sizzle. Spoon the sauce over the fish.
Dip the enoki clusters in tempura batter and fry in hot oil until golden and crisp. Drain on paper towels.
Serve the fish with jasmine rice and crispy enoki, garnished with cilantro if you like.
Nutrition per serving
- Calories
- 620kcal
- Protein
- 38g
- Carbohydrates
- 62g
- Fat
- 24g
- Fibre
- 3g
- Sugar
- 4g
Estimated values per serving, including rice and tempura enoki. AI estimate, not medical advice.
Tips & variations
Don't Overcook
Check the fish at 8 minutes. It's done when the thickest part flakes easily, and it keeps cooking a little from the residual heat.
Sizzle Matters
Make sure the oil is really hot before pouring it over the scallions. That sizzle releases the aroma and is what makes this dish special.
Crispy Tempura
Use ice-cold water for the batter and don't over-mix. A few lumps give you a lighter, crunchier coating.
Spicy Version
Add thinly sliced red chilies on top of the fish before pouring the hot oil, or finish with a spoonful of chili oil.
Lighter Side Dish
Skip the tempura and quickly sauté or steam the enoki with a little garlic and soy sauce for a lighter side.
Questions about this recipe
How long does Cantonese Steamed Fish with Jasmine Rice and Tempura Enoki take?
About 45 min in total: 20 min of prep and 25 min of cooking.
How many people does it serve?
This recipe makes 2 servings. The interactive recipe card on our homepage scales the ingredients up or down.
How many calories does it have?
Roughly 620 kcal per serving, with about 38 g protein, 62 g carbohydrates and 24 g fat. These are AI estimates, not lab values.
From our Instagram post
Cantonese Steamed Fish
One of our new favorite dishes
If you’re craving something warm, Asian-inspired, and packed with umami, this one’s for you
2. Marinating the fish with Chinese cooking wine and salt
Keeping it simple to let the flavors shine.
3. Finely julienned scallions and ginger
Cleaning and cutting enoki mushrooms for the side dish
4. Gently steaming the fish on a bed of ginger and scallions
5. Preparing the sauce with sesame oil, soy sauce, and a touch of sugar
Balance is everything.
6. Jasmine rice on the stove
The perfect companion.
7. The fish is covered with the marinade and finished with hot oil poured on top
Pure aroma magic.
8. Tempura enoki mushrooms
Crispy tempura enoki mushrooms, freshly fried
9. Yuzu spritz. What else? 🏼
See the original post on Instagram ↗
The ingredient list, method, nutrition and tips were written out with AI from this post.
