CANTONESE STEAMED FISH
Cantonese steamed fish is often served as one of the courses in a Chinese banquet, but it's also an easy meal to make on any weeknight at home with just a few ingredients.
Provided by Bill
Categories Fish and Seafood
Time 20m
Number Of Ingredients 9
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!
Nutrition Facts : Calories 239 kcal, Carbohydrate 3 g, Protein 19 g, Fat 17 g, SaturatedFat 12 g, Cholesterol 64 mg, Sodium 924 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
STEAMED FISH WITH GINGER & SPRING ONION
Take an Asian approach to low-fat cooking - steam fish with pak choi, mirin, garlic and soy and serve topped with coriander
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 145 calories, Fat 1 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 29 grams protein, Sodium 1.1 milligram of sodium
STEAMED BLUE EYE COD WITH JULIENNE GINGER AND SPRING ONION SAUCE
Categories Seafood
Number Of Ingredients 8
Steps:
- Place fish on solid steamer tray and rub with a little pepper
- Place in the steam oven and steam (100°C) for 10 to 12 minutes (depending on the thickness of the fish)
- Two minutes before the end of cooking time, heat the oil in a small saucepan
- When cooked, transfer the fish to a serving plate and sprinkle with spring onions and ginger
- Pour hot oil over fish and immediately pour over the soy sauce dressing
- Serve straight away - with rice
- Whilst fish is steaming - combine sugar, sesame oil and soy sauce together and set aside
STEAMED FISH WITH GINGER
If you like fish or even anything about Chinese food you'll love this recipe.
Provided by lenochka
Categories World Cuisine Recipes Asian Chinese
Time 25m
Yield 2
Number Of Ingredients 9
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.
Nutrition Facts : Calories 360.6 calories, Carbohydrate 2 g, Cholesterol 72.6 mg, Fat 16.8 g, Fiber 0.5 g, Protein 48.1 g, SaturatedFat 2.6 g, Sodium 1908 mg, Sugar 0.4 g
STEAMED COD WITH GINGER AND SCALLIONS
This simple Asian-style gingery seafood dish goes well with Spicy Sesame Eggplant.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Number Of Ingredients 6
Steps:
- In a large skillet, combine 3 tablespoons rice vinegar, 2 tablespoons soy sauce, and 2 tablespoons finely grated peeled fresh ginger.
- Season both sides of 4 skinless cod fillets (6 to 8 ounces each) with coarse salt and ground pepper; place in skillet with vinegar mixture. Bring to a boil; reduce heat to a gentle simmer. Cover; cook until fish is almost opaque throughout, 6 to 8 minutes.
- Meanwhile, cut green parts of 6 scallions into 3-inch lengths; thinly slice lengthwise. Scatter over fish; cook (covered) until fish is opaque throughout and scallions are just wilted, about 2 minutes more.
Nutrition Facts : Calories 183 g, Fat 1 g, Protein 37 g
ROASTED BLUE-EYE COD WITH HERB CRUST
This recipe came from the'Sydney Morning Herald' and is wonderful. If you don't have cod, any firm fleshed white fish would be just as good. Do try it.
Provided by Kate in Katoomba
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 190 degrees C.
- Place the breadcrumbs, sage, parsley, parmesan and mustard in food processor and whiz until well combined.
- Transfer to a bowl and season to taste.
- Whisk the eggs and yolk and slowly pour in enough to form a slightly moist dough.
- Pat a half centimetre thick crust on the top of each piece of fish and place on a greased tray.
- Bake in the oven for about 10 minutes or until just cooked through.
- Meanwhile whisk the olive oil and lemon juice together and toss with the rocket.
- Serve the fish on starter plates with a small mound of rocket and a lemon wedge.
- With a glass of chardonnay.
More about "steamed blue eye cod with julienne ginger and spring onion sauce recipes"
OVEN-STEAMED FISH WITH SCALLIONS AND GINGER - AMERICA'S …
From americastestkitchen.com
STEAMED COD WITH SPECIAL SOY SAUCE | FOODELICACY
From foodelicacy.com
STEAMED FISH RECIPE WITH GINGER AND SOY BY KYLIE KWONG
From gourmettraveller.com.au
STEAMED FISH WITH GINGER AND SOY SAUCE - DELIGHTFUL …
From delightfulplate.com
GINGER AND SPRING ONION CHICKEN - A SAUCY KITCHEN
From asaucykitchen.com
STEAMED COD - MAKE THIS STEAMED COD FISH RECIPE …
From greedygourmet.com
STEAMED WHOLE FISH WITH GINGER AND SPRING ONION RECIPE
From sbs.com.au
5/5 (1)Servings 3-4Cuisine ChineseCategory Dinner
STEAMED COD RECIPE | WHITE FISH RECIPE | TRUE NORTH SEAFOOD
From truenorthseafood.com
REVIEW - STEAMED BLUE EYE COD WITH JULIENNE GINGER AND SPRING …
STEAMED FISH WITH GINGER AND SPRING ONION - COOK WITH DANA
From cookwithdana.com
STEAMED BLUE EYE COD - ABC EVERYDAY
From abc.net.au
STEAMED BLUE EYE COD WITH JULIENNE GINGER AND SPRING ONION …
From pinterest.com.au
STEAMED SPRING ONION COD - FLAVOLOGY 2.0 BY LEE KUM KEE FEAT
From youtube.com
STEAMED BLUE EYE COD WITH JULIENNE GINGER AND SPRING ONION …
From findrecipes.info
BAKED COD LOIN WITH GINGER AND SPRING ONION - LOVE THE KITCHEN
From lovethekitchen.co.uk
ASIAN STEAMED FISH (ULTIMATE GUIDE & VIDEO) - HEALTHY WORLD …
From hwcmagazine.com
STEAMED COD WITH GINGER AND SCALLIONS – LEITE'S CULINARIA
From leitesculinaria.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