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Hong Kong-Style Fish


1/2 cup low-sodium soy sauce
1/4 cup water
3 ounces dry sherry
2 tablespoons granulated sugar
2 tablespoons sesame oil
2 tablespoons olive oil
1 pound fresh spinach, washed and stemmed
Freshly ground black pepper
2 (6-ounce) white fish fillets
2 tablespoons finely julienned ginger
2 tablespoons finely julienned green onions


  • In a saucepan, combine soy sauce, water, sherry and sugar and bring to a boil.
  • Reduce heat to low to keep warm.
  • In a large skillet, heat sesame and olive oils. Add spinach and toss until wilted.
  • Season with pepper and set aside.
  • Steam or saute fish until just done. Do not overcook.
  • To assemble: In a large soup bowl, place a bed of spinach. Rest fish on top of spinach and garnish with ginger and green onions. Pour soy broth over fish and serve.