Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, steamed fish. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Steamed fish is one of the most well liked of current trending foods on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Steamed fish is something which I’ve loved my entire life.
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. # Steaming fish fillet instead Instead of steaming the whole fish, you may steam fish fillet which will work the same. I enjoy steaming thick cod fillet which would work well with all steamed fish recipes. The flavor of steamed fish prepared with live fish is out of this world.
To get started with this recipe, we must prepare a few ingredients. You can cook steamed fish using 17 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Steamed fish:
- Get a
- Prepare 1-2 fish - cleaned
- Get 1 tbsp - Sesame oil (or as needed)
- Take 1 tsp Chicken seasoning powder or Salt (or as needed)
- Make ready 2 tbsp Julliened ginger - into fish cavity
- Prepare As needed - Scallions cut long
- Take B. Sauce
- Make ready 1 tbsp light Soy sauce
- Take 1 Tbsp water
- Prepare 1 tsp chinese rice Wine/shaoxing wine
- Prepare 1 tsp sesame oil
- Get Pinch sugar
- Prepare Pinch chicken seasoning powder (opt)
- Get c
- Prepare 1/2 C (or as needed) julliened Scallion - white & green part
- Make ready 1/2 C thinly julliened ginger
- Get 1/3 C cooking oil
Steamed fish with ginger & spring onion. Take an Asian approach to low-fat cooking - steam fish Steamed Monkfish, Wild Garlic & Ginger Cantonese steamed fish is often served as one of the courses in a Chinese banquet. Steamed fish is cooked by the application of steam.
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.
Cantonese steamed fish is often served as one of the courses in a Chinese banquet. 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. Steamed fish is a mainstay on most Hong Kong families' dining tables. In the more extreme cases, some families (including mine) see it as almost a religion or an obsession.
So that’s going to wrap it up with this special food steamed fish recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
