CHINESE STEAMED FISH WITH GINGER AND SCALLION
Tender, fresh, juicy steamed fish with aromatic ginger and scallion is a traditional Cantonese homemade meal. This steamed fish recipe is easy and authentic.
Provided by Chefpangcake
Categories Main Course
Number Of Ingredients 8
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
Nutrition Facts : Calories 252 kcal, ServingSize 1 serving
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
STEAMED FISH WITH SCALLION SOY SAUCE
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Fill a wok or large pan with enough water to reach the bottom of a bamboo steamer, and bring the water to a boil over high heat. Place the bamboo steamer in the pan and cover to preheat.
- Pat the fish dry inside and out with a paper towel and place on a plate. Stuff the cavity and top the fish with all of the mushrooms and half of the ginger and scallions.
- Carefully lower the plate with the fish into the preheated steamer. Cover and steam the fish until the fish is cooked through and the flesh is opaque, 10 to 15 minutes.
- Meanwhile, in a small bowl, combine the soy sauce, 2 tablespoons water and the sugar. Set aside.
- Remove the fish and plate from the steamer and drain any excess liquid. Scatter the fish with the remaining ginger and scallions. Pour the soy sauce mixture over the fish, immediately followed by the hot oil. Serve with steamed white rice.
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 AND SCALLIONS
You can certainly make this fish in a bamboo steamer, but I have found it works well done in foil packets in the oven--and there's a bonus--nothing to wash.
Provided by Chef Kate
Categories Halibut
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°F.
- Place each fish fillet on a large piece of aluminum foil.
- Combine the smashed ginger, scallions, oil and salt and pepper and distribute the mixture among the four pieces of fish.
- Bring up the ends of each piece of foil and close up to form four loose pouches.
- Place the four pouches on a cookie sheet and place in the oven for about ten minutes.
- While the fish is cooking, make the sauce by combing the ingredients and stirring until the sugar is dissolved.
- Open one foil packet and make sure fish is coked through.
- If so, place each piece of fish on an individual serving plate on which you have pooled a tablespoon or two of the warm sauce and garnish with the julienned scallions and ginger.
- Drizzle the hot oil over the fish and serve, with extra sauce on the side.
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
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 FISH FILLETS WITH SCALLION-GINGER OIL
Categories Fish Ginger Quick & Easy Low/No Sugar Wheat/Gluten-Free Summer Gourmet
Yield Serves 2
Number Of Ingredients 7
Steps:
- Arrange the fillets in one layer in a microwave-safe baking dish, season them with salt and pepper, and cover the dish tightly with microwave-safe plastic wrap. Microwave the fish at high power (100%) for 3 minutes, or until it is opaque and just cooked through, remove the plastic wrap carefully, and pour off the liquid in the dish. Keep the fish warm, covered loosely.
- In a microwave-safe glass measure combine the vegetable oil, the gingerroot, and scallion and microwave the mixture at high power (100%) for 1 minute. Add the sesame oil, let the mixture cool slightly, and pour it over fish. Serve the fish sprinkled with soy sauce and the vinegar.
More about "steamed fish with seasoned soy sauce and scallion recipes"
STEAMED FISH WITH SCALLIONS RECIPE - YUMMY.PH
From yummy.ph
- Season the fish fillet with salt and pepper. Arrange it on a steamer and top with ginger slices and garlic.
- Heat oil in a small pan. Saute spring onions. Add soy sauce, sesame oil and sugar. Let it simmer for 5 minutes and pour over the cooked fish. Serve hot.
STEAMED FISH WITH SOY SAUCE | ASIAN INSPIRATIONS
From asianinspirations.com.au
CANTONESE-STYLE STEAMED FISH WITH GINGER AND SCALLION
From tastykitchen.com
STEAMED SALMON WITH SCALLION OIL (葱油三文鱼) - RED HOUSE SPICE
From redhousespice.com
STEAMED SOY AND GINGER FISH - MARION'S KITCHEN
From marionskitchen.com
STEAMED FISH WITH GINGER AND SCALLIONS RECIPE - EILEEN YIN-FEI LO ...
From foodandwine.com
STEAMED FISH WITH SOY, GARLIC AND GINGER. - A TASTY KITCHEN
From atastykitchen.com
CANTONESE STEAMED FISH: A 20 MINUTE RECIPE - THE WOKS …
From thewoksoflife.com
STEAMED FISH WITH SCALLIONS, GINGER AND SOY SAUCE (CA HAP
From vickypham.com
STEAMED FISH WITH GINGER AND SCALLIONS - KIRBIE'S CRAVINGS
From kirbiecravings.com
STEAMED FISH WITH SCALLION SOY SAUCE : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
CHINESE STEAMED FISH (THE BEST RECIPE!) - RASA MALAYSIA
From rasamalaysia.com
CANTONESE-STYLE STEAMED FISH WITH GINGER AND SCALLION …
From today.com
STEAMED FISH, THE CHINESE WAY (清蒸鱼) - RED HOUSE SPICE
From redhousespice.com
STEAMED WHOLE FISH WITH GINGER, SCALLIONS, AND SOY
From mealplannerpro.com
STEAMED WHOLE FISH WITH SCALLIONS AND GINGER RECIPE
From foodandwine.com
STEAMED FISH STEAK WITH SWEET SOY SAUCE - DEVOUR.ASIA
From devour.asia
CHINESE STEAMED FISH WITH SCALLIONS - SAVEUR
From saveur.com
STEAMED FISH WITH GINGER & SCALLIONS RECIPE - RACHAEL RAY IN SEASON
From rachaelraymag.com
STEAMED FISH WITH GINGER AND SOY SAUCE - DELIGHTFUL PLATE
From delightfulplate.com
STEAMED WHOLE FISH WITH SCALLION AND GINGER RECIPE - TODAY
From today.com
STEAMED FISH WITH SCALLIONS, GINGER AND SOY SAUCE
From everythingsoulful.com
STEAMED WHOLE FISH WITH GINGER, SCALLIONS, AND SOY SAUCE
From mammafong.com
STEAMED FISH WITH SCALLIONS AND GINGER RECIPE | SELF
From self.com
STEAMED WHOLE FISH WITH SOY SAUCE AND FRIED GINGER
From kikkomanusa.com
STEAMED FISH, SWIMMING IN FLAVOR - THE NEW YORK TIMES
From nytimes.com
CHINESE-STYLE STEAMED WHOLE FISH | ALEXANDRA'S KITCHEN
From alexandracooks.com
STEAMED FISH WITH GINGER AND SCALLIONS - BEYOND SWEET & SAVORY
From beyondsweetandsavory.com
OVEN STEAMED FISH WITH SCALLIONS AND GINGER
From hezzi-dsbooksandcooks.com
10 BEST STEAMED FISH SEASONING RECIPES - YUMMLY
From yummly.com
CHINESE STEAMED FISH SAUCE - THERESCIPES.INFO
From therecipes.info
SEASONED SOY SAUCE - CHINESE INGREDIENTS - THE WOKS OF LIFE
From thewoksoflife.com
EASY AND SAVOURY SOY SAUCE STEAMED FISH RECIPE | KIKKOMAN
From kikkoman.com.au
STEAMED WHOLE FISH WITH GINGER, SCALLIONS, AND SOY
From thedailymeal.com
SEARED SALMON WITH SOY, SCALLIONS, AND GINGER - KITCHN
From thekitchn.com
CHINESE GINGER-SOY STEAMED FISH RECIPE - THE SPRUCE EATS
From thespruceeats.com
STEAMED FISH WITH GINGER AND SCALLIONS - WE COUNT CARBS
From wecountcarbs.com
STEAMED FISH (POMPANO) WITH GINGER, SOY AND GREEN ONIONS
From momfoodblog.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
Related Search