Chinese Steamed Fish In Sauce Recipes

CHINESE STEAMED FISH RECIPE

Chinese Steamed Fish Recipe image

Steamed fish, Chinese steamed fish recipe. Learn how to make restaurant-style Chinese steamed fish with this easy steamed fish recipe, with steamed fish pics.

Provided by Rasa Malaysia

Time 15m

Number Of Ingredients 12

Ingredients

1 live fish, about 1.5 lb. (0.6 kg) or less
2 inches (5 cm) ginger, peeled and cut into thin strips
1 stalk scallion, cut into 2 inch length (5 cm), and then cut into thin silken threads
Some cilantro leaves
2 tablespoons cooking oil
1 tablespoon shaoxing wine or rice wine
4 tablespoons light soy sauce
2 tablespoons Shaoxing wine, or rice wine
2 tablespoons water
1/4 teaspoon sesame oil
3 dashes white pepper powder
2 tablespoons rock sugar, grind into powder form or to taste

Steps:

Clean the fish properly (remove scales, guts, gills, etc.) and pat dry. Blend the soy sauce mixture in a small bowl and set aside.
Lay the fish on a plate and drizzle 1 tablespoon shaoxing (or rice) wine on top of the fish. Top the fish with 1/2 of the cut ginger strips.
Heat up a wok with enough water for steaming. Wait for the water to boil. As soon as it boils, place your fish inside the wok, propped up with a small inverted bowl or a couple of wooden blocks (meant for steaming). Cover your wok tightly and set your kitchen alarm for 8 minutes.
As soon as the fish is done steaming, transfer it out from the wok. Discard the fish water and ginger strips. Lay the remaining ginger strips on top of the fish.
Heat up a pan over high heat and add 2 tablespoons of cooking oil, swirl around until it's hot. Pour the hot oil over the steamed fish. Put the pan back onto the stove, add the soy sauce mixture and stir well. As soon as the sauce bubbles up and boils, pour the soy sauce over the fish. Topped with scallions and cilantro leaves and serve the steamed fish immediately with white rice.

Nutrition Facts : Calories 344 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 83 milligrams cholesterol, Fat 10 grams fat, Protein 48 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 4 people, Sodium 1151 grams sodium, Sugar 6 grams sugar

CHINESE-STYLE STEAMED FISH

Chinese-Style Steamed Fish image

This is a basic and common Chinese recipe for steamed fish. My father taught me how to make this; it is easy to prepare, hard to mess up, and very versatile. Serve over white rice, using some of the sauce mixture from the steaming bowl.

Provided by KAM_SUNG

Categories World Cuisine Recipes Asian Chinese

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

1 ½ pounds halibut, cut into 4 pieces
3 green onions, cut into 3 inch lengths
2 fresh mushrooms, sliced
6 leaves napa cabbage, sliced into 4 inch pieces
2 slices fresh ginger root, finely chopped
2 cloves garlic, chopped
¼ cup low-sodium soy sauce
⅛ cup water
crushed red pepper flakes to taste
fresh cilantro sprigs, for garnish

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.

Nutrition Facts : Calories 215.5 calories, Carbohydrate 5.2 g, Cholesterol 54.5 mg, Fat 4.2 g, Fiber 1.6 g, Protein 37.7 g, SaturatedFat 0.6 g, Sodium 635.5 mg, Sugar 1.4 g

STEAMED FISH WITH SAUCE

Steamed Fish With Sauce image

This recipe comes from a January 1981 Bon Appetit in the Great Cooks section. It was included in a "Chinese New Year's Feast". The sauce can also be used as an accompaniment to roasted or steamed pork. The fish should be cleaned with the head and tail left on.

Provided by Leslie in Texas

Categories Chinese

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 (1 1/2-3 lb) whole fish (1 1/2 to 3 lb. Size will depend on availability)
3 tablespoons chicken broth
2 tablespoons steak sauce
2 tablespoons light soy sauce
2 tablespoons oyster sauce
2 tablespoons minced fresh garlic
2 tablespoons minced green onions
1 tablespoon finely grated fresh ginger
1 tablespoon bean sauce
1 tablespoon hoisin sauce
1 teaspoon sugar
1 tablespoon oil
1/4-1/2 cup slivered green onion (garnish)

Steps:

Make 3 diagonal slashes on each side of fish.
Steam fish until done (allow 10 minutes for each 1-inch-thickness, measuring at thickest part of body).
Transfer to heated serving platter.
Combine next 10 ingredients in small mixing bowl.
Heat oil in wok or saucepan over medium-high heat.
Add broth mixture and bring to a boil.
Pour over fish and garnish with green onion.

Nutrition Facts : Calories 43.7, Fat 2.5, SaturatedFat 0.3, Cholesterol 0.1, Sodium 566.7, Carbohydrate 4.5, Fiber 0.4, Sugar 1.7, Protein 1.3

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