Simply use a dull butter knife to gently pierce the thickest part of the filet. Wash the fish, remove the tail fins, and cut off the fish head and tail. Julienne … You’re welcome Angelina, you know it’s a winner if your mom loves it! i enjoyed it. Rockfish is also known by the names rock cod or Pacific snapper. The water should be at a slow boil that generates a good amount of steam, but not so high that the water evaporates too quickly. Bring to a rolling boil. Dish into 4 individual plates. Rub both … Course Main Course. Let’s travel with these flavours coming from China, with a traditional recipe for sustainable halibut (or any other firm white fish such as cod, flounder or turbot). Cook Time 10 mins. And watch videos demonstrating recipe prep and cooking techniques. It is topped with lots of green onions, ginger and drizzled with hot oil / soy sauce mixture. If possible, 500g to 700g live fish is the best option for steamed whole fish. Carefully pour hot oil all over fish. Lots of steamed white rice is a must. Steamed fish with ginger and spring onions is one of the easiest and best steamed fish recipe available. Chinese New … 1. How to prepare steamed fish with black bean sauce (Chinese style) Here is the detailed explanation on how to prepare steamed fish with black bean sauce. The recipe was terrific. Rose from modest beginnings as a Burger King sandwich assembler to Holiday Inn busboy and line cook, to cooking at the family's Chinese restaurant, while also learning the finer points of Cantonese cooking from his immigrant parents. Information is not currently available for this nutrient. The hunt continues…. Another noteworthy recipe where we use fillets is our Hunan Steamed Fish with Salted Chilies and Tofu or Duo Jiao Yu, which uses stronger spicier flavors. Print Recipe Pin Recipe. This delicious Chinese Steamed Fish Recipe is cooked with ease in the KitchenAid Smart Oven + with Powered Attachments, using the steamer attachment and is topped off with fresh julienne … © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, Nutrition Looking for more authentic recipes? The mixture should be sizzling. Voila! If you prefer to add the raw aromatics after adding the sauce, you can do so now, and heat an additional 1 tablespoon of vegetable oil to pour over the raw aromatics. See our deep sea fishing fun during our Montauk family trip. Cook until the fish is no longer opaque and flakes easily, 10 to 12 minutes. Tap here to receive our FREE top 25 recipe book! Fold one piece of the parchment paper in half and place 1 fish fillet in the center and closer to the … Prepare your steaming set-up. Even with fish fillets, though, steaming time will still vary based on the type, size, and thickness of your fillet. Be careful when pouring the hot oil over the raw ginger, scallions, and cilantro. Even cod is a good fish for steaming if it’s fresh, especially when you have an expert like Judy catching nice-sized cod on our Prince Edward Island RV Getaway. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Cuisine Chinese. and pat dry. Set aside. Allrecipes is part of the Meredith Food Group. Chinese Dried and Preserved ingredients page, Steamed Pork Patty with Preserved Vegetables, Braised Daikon with Salted Pork & Glass Noodles, Steamed Fish w/ Spicy Bean Sauce (Douban Yu), Cantonese Steamed Fish: A 20 Minute Recipe. 4 stars for me because it was an easy prep. Carefully place it in the steamer, and adjust the heat to medium. Note: if you’d like to do the whole fish version of this recipe, head to our Cantonese Steamed Whole Fish post for a complete tutorial on how to cook and serve it. TheWoksofLife.com is written and produced for informational purposes only. To make the sauce, heat a wok or small saucepan to medium high heat, and add 2 tablespoons vegetable oil. While we haven’t changed the recipe, we have updated it with new photos, clearer and more detailed instructions, metric measurements, and a video! Top the fish with a handful of spring onions and coriander leaves and serve the steamed fish immediately with steamed white rice Everyone I’ve cooked this for is blown by it. He grew up in upstate New York, working through high school and college in restaurants with his father, a chef. You’ll get the hang of it quickly too. If you can smell it, then turn it off. This recipe will make you eat fish more often. Nutrient information is not available for all ingredients. Cantonese steamed fish is a traditional, simple dish often served as one of the final courses in a Chinese wedding banquet (right before the last rice and noodle course). The Chinese Salted Fish, or 鹹魚, is a Cantonese classic, a food stuff of legend. For more ideas and tips on steaming, see our post on Chinese Steaming Techniques. Percent Daily Values are based on a 2,000 calorie diet. (such as sea bass, grey sole, flounder, fluke, tilapia, or haddock). Spoon over mixture of rice wine, soy, chopped ginger and sesame, massage gently over entire fish. The traditional way to steam fish (or any food) is with a wok, steaming rack, and lid, or a wok and a bamboo steamer. This Cantonese steamed fish recipe with soy, scallion and ginger a a must-try fish recipe. 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. In China, living fish is the most popular choice for most of our fish dishes. The Chinese love to steam whole fish, especially the older generation of folks who consider the fish head and belly the best parts! If you feel the same way, increase all the ingredients by 50% or even double for the same 10 ounce filet. Hope you enjoy our Classic Chinese Steamed Fish recipe! As you’ll see in that post, not having a steamer or wok is ok. You can simply use a large pot or deep skillet with a lid. Pour prepared soy sauce around the fish and serve hot. Be sure not to lift the lid as suggested. Cut the scallions into 2-inch lengths, and cut the pieces in half lengthwise. Amount is based on available nutrient data. Thinly slice about 15g of ginger, and julienne them. The tutorial on how to serve a Chinese steamed whole fish … I used a whole tilapia and it was awesome. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. There are many reasons why steaming the fish … Come to think of it, I’d never written the recipe down before this. If you don't, then the ginger and scallion will burn shortly thereafter. In many Chinese families, steamed fish are always listed top of their most cooked recipes. The smell of the fish is intense and leaves quite a linger in the house. For small, thin filets, your fish may cook in as little time as 4-5 minutes. This steamed fish is one of our family’s favourite dishes - it’s super simple to make for a weeknight meal and incredibly delicious with rice. If you’re looking to make a whole fish, check out our comprehensive recipe for Chinese Steamed Whole Fish. Place into the steamer and cover. Add the remaining ⅔ of the ginger, and fry for 1 minute. Cook over medium-high heat until the ginger bubbles. All you need is a few simple ingredients that can probably already be found in your own pantry and refrigerator. Bring to a … Enjoy! Chinese Steamed Fish (蒸鱼) Follow this easy recipe for delicious steamed whole fish, the traditional Chinese way, ready in just 20 minutes! Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! 4. But preparing, cooking, and serving whole fish has its challenges, so many choose the easier fillet option. Scatter the rest under and over the fish. (Chinese recipes, prepare authentic Chinese food now!) Bring to a boil. Your daily values may be higher or lower depending on your calorie needs. I had to use tilapia due to availability. Specializes in all things traditional Cantonese and American Chinese takeout. Mom was curious to know how I managed to make a simple dish taste so good! How to make Chinese steamed fish. Cut the scallions into 2-inch lengths, and cut the pieces in half lengthwise. 379 calories; protein 58.1g; carbohydrates 2g; fat 13.8g; cholesterol 103.8mg; sodium 1384.8mg. Great pictures and good detail. The salted fish is an acquired taste and it can be sweet smelling to some while others may simply detest it. Serve immediately! A dish I grew up with; something my mom always makes :). If you have extremely small, thin fillets (half an inch), cook for 4-5 minutes. Carefully pour the hot oil over the steamed fish. In particular, check out some of the simple plate lifting gadget that can make your life easier when handling hot plates! Place the fish onto a small metal plate, belly side down. Julienne them thinly. Try not to take the lid off the pot until it is done steaming; this will ensure a fully-cooked and tender fish. While the fish is steaming, combine the vegetable oil, green onions, and ginger in a small saucepan. Place fish on a plate. The best Asian steamed fish involves fresh whole fish and big steamers. Add the remaining ⅔ of the ginger, and fry for 1 minute. While Chinese steamed fish recipe may appear basic and simple, it requires a lot of skills and technique to get the best, or at least a dish that you can proudly serve your guests. To make the sauce, heat a wok or small saucepan to medium high heat, and add 2 tablespoons vegetable oil. Topped with ginger and scallion and serve with steamed rice. Heat up enough oil to deep fry the fish, about 3 to 4 cups, depending on what sort of pot or wok you use. Get Steamed Fish with Ginger Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. So, how do you know when your steamed fish is done? Chinese steamed fish recipe You’ll need: 2 spring onions 3 tablespoons seasoned soy sauce 4 slices ginger 1/2 teaspoon salt 3 tablespoons cooking wine 1 catfish 4 millet peppers, minced 3 tablespoons soy sauce 5 cloves garlic 1 carrot. You can use a metal tiered steamer, or a wok/deep skillet/pot, as long as it has a lid. The water should be at a slow boil that generates a good amount of steam, but not so high that the water evaporates too quickly. Fill a large pot 1/2 full with water and place a bamboo steamer with lid on top of the pot. Avoid overcooking the fish, as it can get tough or rubbery! I would add some ginger and scallions in the cavity of the fish to make the flavor really seep inside. Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! Add the white parts of the scallions and cook for 30 seconds.Then add rest of the scallions and cilantro. The key is to be careful not to burn the ginger and scallions. “I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. Hi Pam, excellent to hear you enjoyed our simple steamed fish recipe! The oil should make sizzling sound as it hits the fish. Drizzle with soy sauce to serve. With that, you can either use a steaming rack or an empty tuna can in 1-2 inches of water. Simple easy to make light and tasty. Absolutely delicious. Fish… Spread about ⅓ of the scallions, ginger, and cilantro on the steamed fish (alternatively, you can wait to do this AFTER adding the sauce). 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