Steamed fish. 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. Cantonese steamed fish is a traditional and simple recipe often served as one of the final courses in a traditional wedding banquet.

That is why my family is dedicated gastronomes of Chinese steamed fish. In many Chinese families, steamed fish are always listed top of their most cooked recipes. There are many reasons why steaming the fish is preferred over other methods of cooking.

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, steamed fish. One of my favorites. For mine, I'm gonna make it a bit unique. This will be really delicious.

Steamed fish is one of the most well liked of current trending meals on earth. It's enjoyed by millions every day. It's easy, it is quick, it tastes yummy. They're fine and they look wonderful. Steamed fish is something which I have loved my whole 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. Cantonese steamed fish is a traditional and simple recipe often served as one of the final courses in a traditional wedding banquet.

To get started with this recipe, we have to prepare a few components. You can have steamed fish using 17 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Steamed fish:

{Prepare of a.
{Get 1-2 of fish - cleaned.
{Prepare 1 tbsp of - Sesame oil (or as needed).
{Make ready 1 tsp of Chicken seasoning powder or Salt (or as needed).
{Prepare 2 tbsp of Julliened ginger - into fish cavity.
{Take As needed of - Scallions cut long.
{Take of B. Sauce.
{Prepare 1 tbsp of light Soy sauce.
{Get 1 Tbsp of water.
{Take 1 tsp of chinese rice Wine/shaoxing wine.
{Make ready 1 tsp of sesame oil.
{Prepare Pinch of sugar.
{Prepare Pinch of chicken seasoning powder (opt).
{Take of c.
{Take 1/2 C of (or as needed) julliened Scallion - white & green part.
{Take 1/2 C of thinly julliened ginger.
{Prepare 1/3 C of cooking oil.

Steamed whole fish is a classic dish in Chinese home cooking. Steam Fish: It's like your fish had a spa day and returned luxuriously silky and perfectly cooked and I like to serve it with steamed white rice, which you can get going before you start preparing the fish. Lay the fish on the steamer's rack, making sure the rack is. 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. Simple and delicious Chinese steamed fish is a classic Asian cuisine. Though he may seem mild and gentle, in reality he is firm and resolute, ambitious yet excessively idealistic. He is a little impulsive and stubborn, but after experiencing personal sacrifice, he has become calmer and more realistic - yet he has always retained that bit of stubbornness. This recipe for Chinese ginger-soy steamed fish comes from cookbook author Farina Kingsley with permission of Aimee Bianca, YC Media.

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