Versatile and refined

Steamed fish

Cantonese and low in calories – simply delicious and easy to prepare!


500 g perch
2 tsp cooking wine
5 g shallots
10 g ginger
3 tsp soy sauce


  • Step1

    If the fish hasn’t been gutted, start by removing the internal organs and cleaning the fish.
  • Step 2

    Cut the fish from the backbone to the belly and marinate in salt and cooking wine for 10 minutes.
  • Step 3

    Slice the shallots and ginger. Put a layer of ginger slices on a plate and place the fish on top. Stuff the fish with the shallots.
  • Step 4

    Steam the fish on the plate for approx. 10 minutes. Add the soy sauce to the fish and finally pour over a layer of hot oil.

Zhiyang Song

Steamed fish is my favourite meal. I like it because of the salty and fresh flavour. Steamed fish also contains a lot of iron and is filling. Every time I cook the fish, I think about my grandfather. I hope that one day I’ll be able to cook as well as him. Steaming is a typical Chinese cooking method that preserves the original flavour of the food while also being healthy. 

My role at STAR®
I work in the HR department and am mainly responsible for recruitment and event planning.