Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, steamed fish. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Steamed fish is one of the most favored of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Steamed fish is something that I’ve loved my whole life. They’re fine and they look wonderful.
I love Chinese-style steamed fish-fresh-from-the-tank live fish steamed with soy sauce and topped with shredded ginger, scallions, and cilantro leaves. To me, nothing tastes as satisfying as steamed. The flavor of steamed fish prepared with live fish is out of this world.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook steamed fish using 17 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Steamed fish:
- Take a
- Make ready 1-2 fish - cleaned
- Make ready 1 tbsp - Sesame oil (or as needed)
- Get 1 tsp Chicken seasoning powder or Salt (or as needed)
- Prepare 2 tbsp Julliened ginger - into fish cavity
- Take As needed - Scallions cut long
- Take B. Sauce
- Get 1 tbsp light Soy sauce
- Prepare 1 Tbsp water
- Take 1 tsp chinese rice Wine/shaoxing wine
- Make ready 1 tsp sesame oil
- Prepare Pinch sugar
- Prepare Pinch chicken seasoning powder (opt)
- Prepare c
- Prepare 1/2 C (or as needed) julliened Scallion - white & green part
- Take 1/2 C thinly julliened ginger
- Get 1/3 C cooking oil
Cantonese style steamed fish is a classic and popular dish, a fast and tasty way to prepare white fleshed whole fish or fillet. Steamed fish is cooked by the application of steam. Heat sources are not applied directly to the Many types of steamers are available, including bamboo steamers, pans with raised, perforated. This Chinese-style method of steaming fish yields delicious, perfectly cooked fish every time.
Instructions to make Steamed fish:
- Dry fish completely and prepare All Ingredients before steaming.
- A - Rub fish with chicken seasoning powder or salt & sesame oil. Stuff ginger into fish cavity. Place cut scallion/green onion on the steaming plate before putting the fish. It holds the fish so it wont stick to the plate and allow the steam to circulate the underside of the fish. Alternatively, chopstick can also be used for this purpose instead of scallions. Once cooked, discard all excess liquid and scallions from the steaming (A MUST). Transfer fish to a larger plate for final garnishing.
- Note: The fish is cooked when the flesh flakes easily. Avoid over cooking the fish as its flesh would turn hard and dry.
- B - prepare B. Mix until sugar dissolved. Set aside. Alternatively, this sauce can also be replaced with store-bought 'Seasoned Soy Sauce' from any Asian shop.
- C - Julliene scallions. Scatter over cooked fish. Then, heat oil in a wok or sauce pan until it’s hot and add finely julliened ginger. Stir until fragrant & ginger is looking crispy. Immediately, drizzle this hot oil and ginger directly onto scallions/fish. Then immediately drizzle B or seasoned soy sauce onto the fish. Serve immediately. Steamed fish is best eaten when it's still hot.
Chinese-Style Steamed Whole Fish with Ginger and Scallions. Steamed fish is an easy, healthy dish that works well on any dinner table. By starting out with your favorite fish fillets, or even a cleaned and scaled whole fish, and the. This recipe for Chinese ginger-soy steamed fish comes from cookbook author Farina Kingsley with If you don't have a wok, don't fret; you can steam the fish on a rack in a deep pan that has a lid or in a. Steamed fish is a mainstay on most Hong Kong families' dining tables.
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