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.
STEAMED FISH WITH SEASONED SOY SAUCE AND SCALLION
This preparation of steamed fish is a classic dish cooked at home for family gatherings, special occasions and Lunar New Year. It is often included as one of the courses at any Chinese banquet, regardless of the occasion. This dish symbolizes good fortune and abundance, as the Chinese word for "fish" sounds very similar to the Chinese word for "abundance." When I was growing up, my mom often made this dish for Lunar New Year celebratory meals. The traditional flavors of this recipe invoke those childhood memories and are sure to bring back nostalgia for anyone who grew up in a Chinese household.
Provided by Food Network
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the sauce: Add the Shaoxing wine to a small pot and heat over high heat until it starts to boil. Add the chicken stock, light soy sauce, sugar, ginger and dried tangerine peel to the pot. Bring to a simmer and stir to dissolve the sugar. Remove the pot from the heat and allow it to steep for 1 hour. Remove the ginger and dried tangerine peel. Set aside the sauce until ready to use.
- For the steamed fish: Pat the fish dry and put on a heatproof plate. Scatter the ginger over the fish.
- Put a steamer rack in a pot wide enough to fit the fish. Add enough water to come almost up to the rack, place over high heat and bring to a full boil. Put the plate with the fish on the rack, cover the pot, lower the heat slightly and steam until the flesh flakes off the bones, 18 to 20 minutes. Pour off any liquid that has accumulated on the plate. Scatter the scallions over the fish.
- Heat the canola oil in a small pot until smoking. Slowly and carefully pour the hot oil over the scallions on the fish; the hot oil will release the aromas and flavors from the scallions.
- Bring the sauce to a simmer. Pour enough sauce around the fish to cover the bottom of the plate by 1/4 inch. Garnish with the cilantro sprigs on top of the fish. Serve immediately.
SOY-STEAMED FISH WITH SCALLIONS AND PISTACHIO
This simple Chinese method for steaming fish fillets on a plate yields remarkable results. If you don't have a steamer, use a large wok with a lid or a wide, deep skillet. The untraditional pistachios add a pleasant nuttiness, but feel free to leave them out. Serve with steamed rice for a satisfying, light-tasting meal.
Provided by David Tanis
Categories for two, quick, seafood, main course
Time 30m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Put fish fillet on a sturdy heatproof plate, salt lightly and set aside.
- In a small bowl, mix together soy sauce, wine, sugar, sesame oil and bean paste.
- Set up a steamer, large enough to accommodate the plate, with 2 inches of water in the bottom. Alternatively, use a large wok or deep, wide skillet fitted with a rack to keep the plate above the water.
- Bring water to a rapid boil over high heat. Lay the plate in the steamer. Spoon soy sauce mixture evenly over fish and cover with lid. Steam fish for 8 to 10 minutes, until cooked through. (It should flake easily when probed with a fork.)
- Using a large spatula, carefully remove plate from steamer and set on a kitchen towel to blot moisture. Arrange scallions over the fish fillet.
- In a small pan, heat pistachio oil over medium-high heat until rippling. Add ginger, let sizzle for about 15 seconds, then spoon ginger and hot oil over fish.
- Garnish with pistachios and cilantro sprigs, and serve immediately.
Nutrition Facts : @context http, Calories 337, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 19 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 2 grams, Sodium 631 milligrams, Sugar 3 grams, TransFat 0 grams
#1 FAVORITE CHINESE STEAMED WHOLE FISH BY SY
Steamed whole fresh fish is one of the best liked of all Cantonese Chinese dishes. One of my favorite sauces to go along with steamed fish is a "Ginger and Scallion Sauce." Serve this simple and flavorful dish with plain white rice and a side dish of fresh green chinese vegetables topped with Oyster Sauce.
Provided by SkipperSy
Categories Chinese
Time 45m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Clean and scale the fish and remove the insides, however, leave the head and tail on.
- Rinse under cold water and then pat dry.
- Place the fish in an oblong oven proof/microwave proof dish and add a little rice wine to both sides.
- After 5 minutes, remove the wine.
- Place two whole scallions under the fish to prop the fish up, which will allow steam to flow underneath.
- STEAMING THE FISH: Place water in a large wok and using a flat round trivet on top of the wok, bring water to a boil.
- Place the fish plate on the trivet and cover.
- Steam the fish for about 10-15 minutes, use a fork to poke the flesh of the fish to see that it is done (It should be white and not translucent, don't overcook).
- Remove the fish plate from the wok, pour off the cloudy liquid, discard the scallions and then place the plate in the kitchen sink.
- (Why? Cause when you pour hot oil over the fish, it will splatter all over).
- As an alternative for steaming, put plastic wrap over the fish plate and then into the microwave oven.
- Microwave on high for about 5-6 minutes; check for doneness as noted above, and pour off the cloudy liquid and discard the scallions.
- Sprinkle the fish with pepper& salt.
- Spread over the fish the scallions and ginger strips.
- In a small frying pan add the peanut& sesame oil and heat just to smoking.
- Then pour smoking oil over the fish, be careful with the oil splattering.
- Next add the soya sauce.
- Serve hot with white rice and chinese vegetables toped with oyster sauce!
Nutrition Facts : Calories 264.7, Fat 27.2, SaturatedFat 4.2, Sodium 882.7, Carbohydrate 4.9, Fiber 1.1, Sugar 1.2, Protein 1.9
STEAMED FISH WITH GINGER AND SCALLIONS
This is a classic preparation for a whole steamed fish. Serving whole fish during Chinese New Year symbolizes the wish for prosperity throughout the year.
Provided by Hsiao-Ching Chou
Categories Dinner Seafood Fish Bass Snapper Ginger Green Onion/Scallion Soy Sauce Wine Lunar New Year Pescatarian Dairy Free Peanut Free Tree Nut Free Steam Healthy
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Set up your steamer over high heat.
- Score the fish, gently making three to four cuts along the body of the fish on both sides, starting from the dorsal fin to the belly. The cuts should be deep enough that you can stuff them with some ginger and onions. Sprinkle the salt in the slits on both sides to help flavor the fish. Gently place half of the onions and ¼ cup of the ginger into the slits.
- In a small pot over medium-high heat, combine the soy sauce, wine, oil, and the remaining onions and ¼ cup ginger. Heat to a boil and then reduce the heat to low. Keep the sauce over low heat while the fish steams.
- Place the fish in a steam-proof dish, such as a pie plate, that fits in your steamer. The dish should be deep enough to let the sauce pool at the bottom. Steam the fish for 10 to 15 minutes, depending on the size of the fish. To check for doneness, turn off the heat. Carefully lift the lid of the steamer. Using the tip of a sharp knife, gently probe the flesh at the meatiest part of the fish. If it is opaque and flakes, then the fish is done steaming. If it looks underdone, then close the lid and steam over high heat for up to 5 minutes more.
- Remove the dish from the steamer and drizzle the soy sauce mixture over the fish. Garnish with cilantro. Serve with rice as a part of a meal.
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
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