Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, steamed fish. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really 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. The flavor of steamed fish prepared with live fish is out of this world.
Steamed fish is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Steamed fish is something that I have loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can cook steamed fish using 17 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Steamed fish:
- Make ready 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)
- Take 2 tbsp Julliened ginger - into fish cavity
- Take As needed - Scallions cut long
- Take B. Sauce
- Make ready 1 tbsp light Soy sauce
- Get 1 Tbsp water
- Get 1 tsp chinese rice Wine/shaoxing wine
- Take 1 tsp sesame oil
- Make ready Pinch sugar
- Get Pinch chicken seasoning powder (opt)
- Prepare c
- Take 1/2 C (or as needed) julliened Scallion - white & green part
- Make ready 1/2 C thinly julliened ginger
- Make ready 1/3 C cooking oil
There are many reasons why steaming the fish is preferred over other methods of cooking. 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 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.
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.
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. 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. NOTE: In the Black Desert the craft is heavily affected by your skill level.
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