Cantonese Steamed Fish
Cantonese Steamed Fish

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, cantonese steamed fish. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

This Cantonese steamed fish is a traditional and simple dish that's often served as one of the final courses in a traditional Chinese wedding banquet right before the last rice and the noodle course. This Cantonese steamed fish is one of our family's favorites. The whole fish is steamed and then dressed with julienned green onion (scallion) and ginger.

Cantonese Steamed Fish is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are nice and they look fantastic. Cantonese Steamed Fish is something which I’ve loved my whole life.

To begin with this recipe, we have to prepare a few components. You can cook cantonese steamed fish using 10 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Cantonese Steamed Fish:
  1. Make ready 1 white meat fish, more or less 400 gr (I used trout fish)
  2. Get 6 cloves garlic, minced
  3. Get 4 inches ginger, thinly sliced into toothpicks size
  4. Take 2 green onions, thinly sliced
  5. Get 2 Tbsp seafood soy sauce (I used Lee Kim Kee Seasoned Soy Sauce for Seafood)
  6. Get 2 Tbsp water
  7. Make ready 1/4 tsp salt (if you like it a bit salty - I didn’t use any)
  8. Take 1/4 tsp white pepper powder or to taste
  9. Make ready 2 Tbsp sesame oil
  10. Make ready slices red chili peppers for garnish

Juicy succulent white steamed fish with soy sauce served with shiitake mushroom, green onion, and tomato slices. It's a classic Cantonese way to prepare fresh whole fish. To make the fish, pat the fish dry with kitchen towels and rub evenly with the salt, rubbing it inside the Put the plate of fish in the steamer or on the rack, cover tightly and steam until it is just cooked. Recipe at: http://www.themeatmen.sg/cantonese-steamed-fish The key to a fish or any seafood dish is always in the freshness, the eyes of the fish must be bright Alternate Names.

Instructions to make Cantonese Steamed Fish:
  1. Wash and pat dry the fish with paper towel. Place the fish on top of a heat resistant plate.
  2. Arrange garlic on top of the fish. Add soy sauce, water, salt (if you use some), and white pepper powder.
  3. Heat water in a pot until boiling. Place the fish in the pot and cover it with the lid. Steam fish for 10 minutes. Remove from the heat.
  4. Place green onions, ginger, and red chili peppers on top of the fish.
  5. Heat sesame oil in a small pan until it’s very hot. Pour the oil on top of the fish.
  6. Serve immediately over steamed white rice! Yum! 😋

In many Chinese families, steamed fish are always listed top of their most cooked recipes. Cantonese style steam fish is one of the simplest, quickest and tastiest ways to cook fish. The light steaming method results in a fish which is tender and moist and the resulting sauce is something that. Cantonese Steamed Fish 姜蔥蒸魚 ♥ Foolproof and easy! She said, "Steamed fish is easy.

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