Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, steamed fish. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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. Steamed fish with ginger and spring onions is one of the easiest and best steamed fish recipe out available.
Steamed fish is one of the most popular of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Steamed fish is something that I’ve loved my entire life.
To get started with this recipe, we must prepare a few components. 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:
- Take a
- Take 1-2 fish - cleaned
- Prepare 1 tbsp - Sesame oil (or as needed)
- Take 1 tsp Chicken seasoning powder or Salt (or as needed)
- Get 2 tbsp Julliened ginger - into fish cavity
- Take As needed - Scallions cut long
- Take B. Sauce
- Prepare 1 tbsp light Soy sauce
- Get 1 Tbsp water
- Prepare 1 tsp chinese rice Wine/shaoxing wine
- Prepare 1 tsp sesame oil
- Prepare Pinch sugar
- Make ready Pinch chicken seasoning powder (opt)
- Get c
- Make ready 1/2 C (or as needed) julliened Scallion - white & green part
- Prepare 1/2 C thinly julliened ginger
- Make ready 1/3 C cooking oil
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. 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 an easy, healthy dish that works well on any dinner table.
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.
By starting out with your favorite fish fillets, or even a cleaned and scaled whole fish, and the. In Chinese cuisine, steaming a fish is the best way to showcase the freshness of a fish. A classic and popular dish, this Cantonese style steamed fish is a fast and tasty way to prepare any type of white. 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 for this special food steamed fish recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
