Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, steamed fish. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Steamed fish is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. Steamed fish is something that I have loved my entire life. They’re fine and they look fantastic.
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. 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 begin with this recipe, we have to first prepare a few ingredients. You can have steamed fish using 17 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Steamed fish:
- Prepare a
- Take 1-2 fish - cleaned
- Get 1 tbsp - Sesame oil (or as needed)
- Prepare 1 tsp Chicken seasoning powder or Salt (or as needed)
- Prepare 2 tbsp Julliened ginger - into fish cavity
- Make ready As needed - Scallions cut long
- Prepare B. Sauce
- Make ready 1 tbsp light Soy sauce
- Prepare 1 Tbsp water
- Prepare 1 tsp chinese rice Wine/shaoxing wine
- Get 1 tsp sesame oil
- Prepare Pinch sugar
- Get Pinch chicken seasoning powder (opt)
- Get c
- Get 1/2 C (or as needed) julliened Scallion - white & green part
- Take 1/2 C thinly julliened ginger
- Take 1/3 C cooking oil
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. The flavor of steamed fish prepared with live fish is out of this world. That is why my family is dedicated gastronomes of Chinese steamed fish.
Steps 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.
Steamed fish is a mainstay on most Hong Kong families' dining tables. NOTE: In the Black Desert the craft is heavily affected by your skill level. Steamed whole fish is a classic Chinese dish. But don't worry about a steamer, you can make this deliciously tender Chinese oven steamed fish with foil. Cantonese style steamed fish is a classic and popular dish, a fast and tasty way to prepare white fleshed whole fish or fillet.
So that is going to wrap it up for this exceptional food steamed fish recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
