Chinese Steamed Fish With Ginger Paste Recipes

CHINESE STEAMED FISH WITH GINGER AND SCALLION

Steps:

• Slice scallions and julienne ginger, set aside for later use
• In a saucepan, mix the soy sauce with sugar on low heat until homogeneous
• Season the fish fillet with a little salt and back pepper
• Use a deep, wide frying pan or a wok, put the steaming rack inside, and pour water into the pan
• Place the fish on a plate and put the ginger coins on top of the fish. Put the fish on the steaming rack and turn the heat on high to bring to boil. Place the lid on and steam for about 10 -12 minutes.
• Right before the fish is ready, heat up cooking oil in a small pan over high heat for about 2-3 minutes.
• Take out the fish from the pan when it's done. Place the julienned scallions and ginger on top of the fish fillet.
• While the oil is blazing hot, quickly pour it over the fish, scallion, and ginger
• Drizzle the sweet soy sauce over the fish. Serve warm

GINGER SAUCE STEAMED FISH

Steps:

• Rinse fish with cold water, pat dry and make small slits on the fish.
• Line spring onion on steaming plate and top with the fish.
• Prepare to steam the fish by first boiling some water in a steamer. Then add in the fish.
• Steam the fish over high heat for 10 to 15 minutes or until cooked. While the fish is steaming, prepare the ginger sauce.
• Grate or ground the fresh ginger.
• Prepare all ingredients needed to make the ginger sauce.
• Heat up oil in wok and add in the ground ginger.
• Then add in all the other ginger sauce ingredients and stir fry till well mixed.
• Add in water and cook until the ginger paste starts to boil.
• Then add the cornstarch solution.
• When the ginger paste has thickened, dish it up into a bowl and set aside.
• When fish is cooked, remove fish from steamer.
• Discard the liquid and spring onions from the steamed fish.
• Top the fish with the cooked ginger paste and sprinkle with fried garlic and garlic oil. Garnish with green coriander leaves, spring onion and red chili.
• Steamed fish is best served hot. So immediately serve with a bowl of hot steamed rice. So enjoy!

STEAMED FISH WITH GINGER

Steps:

• Pat halibut dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.
• Place into a bamboo steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.
• Pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle both soy sauces over the surface of the fish.
• Heat peanut and sesame oils in a small skillet over medium-high heat until they begin to smoke. When the oil is hot, carefully pour on top of the halibut fillet. The very hot oil will cause the green onions and water on top of the fish to pop and spatter all over; be careful. Garnish with cilantro sprigs and serve immediately.