CHINESE STEAMED WHOLE FISH
A steamed whole fish is a favorite on any Chinese table. This Cantonese steamed fish recipe with soy, scallion and ginger a a must-try fish recipe. The tutorial on how to serve a Chinese steamed whole fish at the table is one-of-a-kind!
Provided by Bill
Categories Fish and Seafood
Time 35m
Number Of Ingredients 10
Steps:
- Remove any scales from your fish using a serrated steak knife. The areas to look for are the belly and the edges of the fish including the top, near the dorsal fins, and the head. There is nothing worse than having to pick out scales while you're having dinner.
- Cut off any fins with kitchen shears. They are pretty tough, so be careful with this step. Leave the tail and head in tact for presentation.
- Look at the cavity, and you should see the backbone. You may also see a membrane that you should pierce and cut, revealing a blood line near the bone. Run your finger or a spoon across it to clean it thoroughly.
- Check the head and gills. You should not see any gills left, and if there are, remove them with the kitchen shears and rinse the area clean. Older Chinese folks who like dining on the fish head will appreciate this step.
- Give the fish a final rinse, shake off the excess water (no need to pat it dry) and transfer to a heat-proof plate for steaming. No salt, seasoning, or wine should be used on the fish before steaming. Repeat. Nothing on the fresh fish before steaming!
- For steaming, I used an elongated heat-proof plate. To accommodate that, I needed to MacGyver a steaming apparatus that would fit said plate. It's simple enough. I used a wok and metal steam rack. If you need more height to keep the plate above the water in the wok, set a rack on top of a metal can with both ends removed. It's a handy and cheap addition to your kitchen arsenal!
- Steam for 9 minutes and turn off the heat. Use a butter knife to peek at the meat and confirm the fish is cooked through. The meat should be opaque down to the bone, but the bone should be slightly translucent and not fully cooked (remember, you will not be eating the bone. Trust me on this one!).
- Next, carefully pour off all of the liquid accumulated on the plate from steaming and spread half of the ginger, the green portions of the scallion, and the cilantro over the fish.
- Mix the water, salt, sugar, light soy sauce or seasoned soy sauce, and fresh ground white pepper in a small bowl or measuring cup. Heat 2 tablespoons oil and the other half of the ginger in a saucepan until the ginger begins to sizzle and add in the sauce mixture. Heat the mixture until simmering.
- Once simmering, add the rest of the oil and white portions of the scallion and stir until the liquid begins to simmer and sizzle once again. Spoon the entire mixture evenly over the fish and serve hot!
Nutrition Facts : Calories 307 kcal, Carbohydrate 3 g, Protein 32 g, Fat 18 g, SaturatedFat 2 g, Cholesterol 136 mg, Sodium 1075 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ASIAN STEAMED FISH
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Rinse the fish under cold water and pat dry. Sprinkle with 1 teaspoon salt and a few grinds of pepper. Arrange 4 fillets in a single layer in a glass or enamel pie plate. Top with half each of the scallions and ginger, then lay the remaining 4 fillets on top to make 4 sandwiches. Drizzle with 1 tablespoon soy sauce and refrigerate until ready to cook, or up to 30 minutes.
- Remove the fish from the refrigerator. Fill a wok or large Dutch oven with 2 to 3 inches of water; bring to a boil. Put a large steamer in the wok (the water should not touch the bottom of the steamer). Set the pie plate in the steamer, cover and steam until the fish is cooked through, 15 to 20 minutes. Transfer the fish to a plate and drizzle with any collected juices.
- Heat the peanut oil in a small skillet over medium-high heat. Add the remaining ginger, the garlic, jalapeno, sugar and 1/2 teaspoon salt and stir-fry 30 seconds. Add the remaining 1 tablespoon soy sauce and remove from the heat. Slice the remaining scallions into matchsticks and scatter over the fish along with the bell pepper. Pour the ginger mixture on top. Serve with rice.
STEAMED WHOLE FISH WITH GINGER, SCALLIONS, AND SOY
Provided by Charles Phan
Categories Fish Ginger Steam Dinner Seafood Soy Sauce Green Onion/Scallion Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Serves 2 to 4 as part of a multicourse meal
Number Of Ingredients 8
Steps:
- 1. Rinse the fish in cold water and pat dry with paper towels. Season the fish inside and out with salt and pepper. Place the fish on a heatproof plate that is both large enough to accommodate it (a glass pie plate works well) and will also fit inside your steamer, bending the fish slightly if it is too long. Stuff half of the ginger inside the cavity of the fish and spread the remaining ginger on top of the fish.
- 2. Pour water into a wok or stockpot and set a steamer in the wok or on the rim of the stockpot. Make sure the water does not touch the bottom of the steamer. Bring the water to a boil over high heat.
- 3. Place the plate holding the fish in the steamer, cover, and steam for about 8 minutes, until the fish flakes easily when tested with the tip of a knife.
- 4. While the fish is steaming, in a small bowl, stir together the soy sauce, wine, and 1 tablespoon of water. Set aside.
- 5. When the fish is ready, carefully remove the plate from the steamer and pour off any accumulated liquid. Lay the scallion and cilantro along the top of the fish. In a small sauté pan, heat the oil over high heat until it is hot but not smoking. Remove the oil from the heat and pour it directly over the scallion and cilantro to "cook" them. Drizzle the soy mixture over the fish and serve immediately.
CHINESE-STYLE STEAMED FISH
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
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
More about "florns chinese steamed fish recipes"
CHINESE STEAMED FISH WITH GINGER SHALLOT SAUCE
From recipetineats.com
AUTHENTIC CHINESE STEAMED FISH - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
STEAMED FISH - TRADITIONAL CHINESE NEW YEAR RECIPE
From 196flavors.com
STEAMED FISH, THE CHINESE WAY (清蒸鱼) - RED HOUSE SPICE
From redhousespice.com
CHINESE OVEN STEAMED FISH - CAROLINE'S COOKING
From carolinescooking.com
FLORNS' CHINESE STEAMED FISH RECIPE - JANE RECIPES
From janerecipes.com
Saturated Fat 1.0gVitamin A 1017IUSugars 3gVitamin C 29mg
FLORNS' CHINESE STEAMED FISH | RECIPESTY
From recipesty.com
FLORNS' CHINESE STEAMED FISH - PINTEREST.COM.AU
From pinterest.com.au
CHINESE STEAMED FISH WITH GINGER AND SCALLION
From chefpangcake.com
CICI LI - CHINESE STEAMED FISH RECIPE
From cicili.tv
FLORNS' CHINESE STEAMED FISH - DVO
From dvo.com
FLORNS' CHINESE STEAMED FISH - NONONSENSE.RECIPES
From nononsense.recipes
CHINESE STEAMED FISH FILLET RECIPES RECIPES ALL YOU NEED IS …
From stevehacks.com
FLORNS' CHINESE STEAMED FISH | RECIPE | STEAMED FISH RECIPES, …
From pinterest.com
27 CHINESE FISH RECIPES YOU SHOULD TRY - YUM OF CHINA
From yumofchina.com
HOW TO PREPARE STEAMED FISH THAT ABSOLUTELY BLOW YOUR MIND
From tasteasianfood.com
STEAMED FISH (蒸魚) | MADE WITH LAU
From madewithlau.com
STEAMED FISH 蒸鱼 LIKE MOM'S BUT WAY EASIER! - YOUTUBE
From youtube.com
CHINESE STEAMED FISH (THE BEST RECIPE!) - RASA MALAYSIA
From rasamalaysia.com
27 CHINESE FISH RECIPES YOU SHOULD TRY - THE RUSTY SPOON
From therustyspoon.com
FLORNS' CHINESE STEAMED FISH - PINTEREST
From pinterest.com
FLORNS' CHINESE STEAMED FISH - EASY COOK FIND
From easycookfind.com
WORLD BEST FILLET COOKING RECIPES : FLORNS' CHINESE STEAMED FISH
From worldbestfilletrecipes.blogspot.com
STEAMED FISH, NOODLES AND GREENS: YOTAM OTTOLENGHI’S RECIPES FOR ...
From theguardian.com
FLORNS' CHINESE STEAMED FISH | RECIPE CART
From getrecipecart.com
FLORNS' CHINESE STEAMED FISH - TASTE FOOD RECIPES
From tastefood.top
WWW.ALLRECIPES.COM
FLORNS' CHINESE STEAMED FISH - CHINESE RECIPES - FOODDIEZ.COM
From fooddiez.com
FLORNS' CHINESE STEAMED FISH - PINTEREST.CA
From pinterest.ca
CANTONESE STEAMED FISH (WITH PRO TIPS YOU NEED TO KNOW)
From whattocooktoday.com
CHINESE NEW YEAR: STEAMED CHINESE FISH RECIPE
From fultonfishmarket.com
BEST CHINESE STEAMED FISH RECIPES
From alicerecipes.com
STEAMED CANTONESE-STYLE FISH WITH SPICY NOODLES RECIPE
From bbc.co.uk
CHINESE STEAMED FISH (EASY & AUTHENTIC) - TIFFY COOKS
From tiffycooks.com
CHINESE GINGER-SOY STEAMED FISH RECIPE - THE SPRUCE EATS
From thespruceeats.com
SUPER EASY BASIC CHINESE STEAMED FISH RECIPE 中式蒸鱼
From youtube.com
HOW TO MAKE CANTONESE SIZZLING FISH - WASHINGTON POST
From washingtonpost.com
CHINESE STEAMED FISH FILLET RECIPES RECIPES - NEWS ALOSEO
From news.aloseo.com
FLORNS' CHINESE STEAMED FISH - RECIPELER
From recipeler.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love