Pf Changs Steamed Fish With Ginger And Green Onions Recipes

CANTONESE STEAMED FISH WITH GINGER, CILANTRO & GREEN ONIONS

Steps:

• Pour an inch of water in a wide skillet with a well fitting lid. Bring the water to a boil, then reduce the heat until just simmering.
• Cut the fish fillets into 2 to 3 inch pieces. Lay the pieces on a heat-proof plate that will fit easily inside the skillet (this same plate can be used for serving, if you like), or a steamer insert. Drizzle the cooking wine over top, sprinkle with white pepper, and scatter over ginger strips. Place the plate or steamer insert into the skillet or pot with the simmering water, cover with the lid, and steam until the fish is flakey and almost opaque throughout. The time this takes will vary significantly depending on the thickness of your fish - anywhere from 5 to 12 minutes. Carefully remove the plate or steamer insert, discarding the water and ginger strips. It will continue cooking after it's removed from the heat, so be sure to pull it from its steamy pan when the center still has a touch of translucency.
• If using a steamer insert, move the fish to a serving plate. Scatter the onions and cilantro over the fish.
• Heat the canola oil in a small skillet until just beginning to smoke. Carefully pour the hot oil over the steamed fish. Sparingly drizzle everything with the seasoned soy sauce and sesame oil.

P.F. CHANG'S STEAMED FISH WITH GINGER AND GREEN ONIONS

Steps:

• Top fish with topping ingredients (salt, white pepper, sesame oil, ginger, and green onions) before steaming. Cook fish 7 to 10 minutes, making sure fish doesn't overcook. Garnish: Remove fish to serving plate. Cover with ginger and green onions. Spread the heated oil over the top to sizzle into the vegetables and fish. Distribute the sauce over the fish. Garnish with cilantro sprigs. Sauce Instructions: Mix soy sauce, chicken stock and sugar.

CHINESE STEAMED WHOLE FISH WITH GREEN ONION AND GINGER

Steps:

• Scale and clean fish, leave head and tail on as long as it can fit into the steamer.
• Place cleaned fish on a heat proof dish that fits into your steamer.
• Rub fish inside and out with salt, garlic and a pinch of the ginger.
• Stuff the fish cavity with lup cheong, and sprinkle some of the sausage on top.
• place in steamer and steam for 8-10 minutes.
• In a small saucepan, heat peanut oil until it starts to sizzle.
• Remove fish from steamer when done. Sprinkle scallions, remaining ginger and cilantro sprigs on top of fish.
• Pour hot oil on top of fish and let it sizzle. Top with soy sauce.
• Fish with firm meat such as coho salmon, halibut fillets, mullet, pacific threadfin (moi), trout, bass or other snappers can be used.
• A wok can be used to make a steamer. You will need to find a round cake cooling rack or grill rack to fit the wok. Place the water in the bottom of the wok and place the dish of fish on the rack and cover the wok with a lid or aluminum foil. Do not let the water evaporate and clean and oil the wok immediately or it will start to rust.

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.

STEAMED FISH WITH GINGER & SPRING ONION

Steps:

• Heat oven to 200C/180C fan/gas 6. Cut a large rectangle of foil, big enough to make a large envelope. Place the pak choi on the foil, followed by the fish, then the ginger and garlic. Pour over the soy sauce and rice wine, then season.
• Fold over foil and seal the 3 edges, then put on a baking sheet. Cook for 20 mins, open the parcel and scatter over the spring onions and coriander. Serve with brown rice and squeezed lime juice.