Cantonese Style Steamed Haddock Recipes

CANTONESE-STYLE STEAMED COD WITH SPECIAL SOY SAUCE

Steps:

• Remove scales and rub some salt (about 1 tsp) all over the fish and rinse with water. Pat dry with paper towel. Now rub cornstarch all over, and place into a heat-proof steaming dish. Cover with cling wrap and set aside.
• Wash Chinese coriander, and cut a 4-cm (2-inch) length from the stalk end, keeping the roots. In a small saucepan set over medium heat, bring water to a boil. Add coriander head and roots, and boil for about 15 minutes. Discard coriander, add rock sugar and continue to simmer until rock sugar dissolves. Add light soy sauce, dark soy sauce, and chicken stock granules (powder), and stir to combine well. Taste (it should be just slightly salty with a hint of sweetness). Add more sugar if too salty, or more water if sauce thickens. Bring back to boil for a minute, then turn off heat, and set aside.
• In a small saucepan, heat up oil over medium heat. When oil is just hot, put in chopped garlic. Keep stirring to fry evenly, until garlic just starts to turn golden brown (do not over-cook, otherwise the garlic will become bitter-tasting) . At this point, immediately sieve out the garlic and drain on paper towel, leaving oil in the saucepan. Now put in the sliced ginger strips, and stir-fry in the oil until it turns golden brown at the edges. Sieve out from the oil, leaving the oil in the saucepan for later.
• Prepare the steamer. When water comes to a rapid boil, steam fish over high heat for 12 to 15 minutes (depending on the size of your fish). Test for doneness with a fork. If the flesh easily flakes off, fish is done.
• Meanwhile, shred spring onion, and soak in water until it curls up (about 1 - 2 minutes). Drain and set aside.
• When fish is done, drain the juices from the dish. Place fried garlic, ginger strips and shredded spring onion on top. Heat the garlic-ginger oil in the saucepan until very hot. Drizzle 2 - 3 tbsp of oil over the fish, followed by 2 - 3 tbsp (or to taste) of special soy sauce. Serve immediately.

CANTONESE STEAMED FISH

Steps:

• Cut the scallions into 2-inch lengths, and cut the pieces in half lengthwise. Julienne them thinly. Thinly slice about 15g of ginger, and julienne them. Give the cilantro a rough chop. Set the aromatics aside.
• Combine the light soy sauce, salt, sugar and hot water in a small bowl and mix until the sugar and salt are dissolved. Set aside.
• Prepare your steaming set-up, and fill with 1-2 inches of water. Bring to a boil.
• Rinse your fish fillet, and carefully lay it on an oblong heat-proof plate that will fit into your wok or steaming setup. Carefully place it in the steamer, and adjust the heat to medium. 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.
• Cover and steam for 7-10 minutes depending upon the size and thickness of your fish fillet. If you have extremely small, thin fillets (half an inch), cook for 4-5 minutes. Check for doneness using a butter knife. If it falls easily through the thickest part of the fillet to the bottom of the plate, the fish is done.
• Turn off the heat, and carefully drain any liquid on the plate. Spread about ⅓ of the scallions, ginger, and cilantro on the steamed fish (alternatively, you can wait to do this AFTER adding the sauce).
• To make the sauce, heat a wok or small saucepan to medium high heat, and add 2 tablespoons vegetable oil. Add the remaining ⅔ of the ginger, and fry for 1 minute. Add the white parts of the scallions and cook for 30 seconds.Then add rest of the scallions and cilantro. The mixture should be sizzling.
• Add the soy sauce mixture. Bring the mixture to a bubble, and cook until the scallions and cilantro are just wilted, about 30 seconds.
• Pour this mixture over the fish. 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. Serve immediately!

CHINESE-STYLE STEAMED FISH

Steps:

• Arrange 1/2 of the green onions on the bottom of the steaming bowl (it is important to steam in a container in order to retain the steam and juices around the fish). Place 1/2 of the mushrooms and Napa cabbage sections on top of the onions. Place fish on top of the vegetables. Sprinkle ginger, garlic, and red pepper flakes over fish. Top with the remaining green onions, mushrooms, and napa cabbage. Drizzle soy sauce and water over everything.
• Place steam bowl in a steamer over 1 inch of boiling water, and cover. Steam for 15 to 20 minutes, or until fish flakes easily. Garnish with cilantro, if desired.

CANTONESE STYLE STEAMED FISH

Steps:

• Place the fish in a large bowl.
• Add the rice wine, soy sauce, chopped ginger and sesame oil, and toss lightly to coat.
• Cover with clingfilm and leave to marinade in the fridge for 10 minutes.
• Arrange the fish on a heatproof plate, with the marinade, and place in a steamer. Steam over simmering water in a covered wok for 5-8 minutes, or until the fish flakes when the skin is pressed firmly or the dorsal fin pulls out easily.
• Remove the fish from the steamer and place in a heatproof platter.
• Heat a wok over high heat, add the oil and heat until smoking.
• Sprinkle the steamed fish with the spring onion, shredded ginger and pepper, and slowly pour the hot oil over the fish.
• This will cause the skin to crisp, and cook the garnish.

HADDOCK STEAMED WITH VEGGIES

Steps:

• Bring water in a steamer to a boil, lower heat to a simmer. Layer ingredients in the steamer; cabbage, break the slice up a little, the slice of onion, broken into rings; sprinkle with salt and pepper to taste. Sprinkle 1 tablespoon cheese over evenly, add the slice of tomato. Season the fish with salt and pepper and place the fish fillets evenly over the tomato and top with the other tablespoon of cheese.
• Steam for approximately 10 minutes or until the cabbage is tender crisp and the fish is flaky. Try to retain the layers to remove to plate.