Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, steamed fish. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Steamed fish is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Steamed fish is something which I have loved my whole life. They are fine and they look fantastic.
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.
To get started with this particular recipe, we must first prepare a few components. You can cook steamed fish using 17 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Steamed fish:
- Get a
- Take 1-2 fish - cleaned
- Take 1 tbsp - Sesame oil (or as needed)
- Prepare 1 tsp Chicken seasoning powder or Salt (or as needed)
- Take 2 tbsp Julliened ginger - into fish cavity
- Prepare As needed - Scallions cut long
- Take B. Sauce
- Get 1 tbsp light Soy sauce
- Get 1 Tbsp water
- Prepare 1 tsp chinese rice Wine/shaoxing wine
- Take 1 tsp sesame oil
- Prepare Pinch sugar
- Make ready Pinch chicken seasoning powder (opt)
- Take c
- Get 1/2 C (or as needed) julliened Scallion - white & green part
- Take 1/2 C thinly julliened ginger
- Get 1/3 C cooking oil
It uses very few ingredients to bring Steamed fish is also a dish that represents wealth and good fortune. 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.
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.
Find steamed fish stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day. 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. In the more extreme cases, some families (including mine) see it as almost a religion or an obsession.
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