Steamed Fish With White Cream Stroganoff Recipes

CHINESE STEAMED FISH WITH GINGER PASTE

Steps:

• The fish should be gutted and descaled (by your fish vendor)
• Clean the fish cavity thoroughly (make sure not more debris and any fish blood that has a stinky smell)
• Pour some hot water over the entire fish with a ladle a few time.
• Bring the water in the wok to a boil.
• Place a stalk of spring onion on the plate, and one chopstick (or a metal spoon) at the middle of the plate.
• Place the fish on top of the chopstick.
• Apply some Shaoxing wine to the fish.
• Steam over HIGH HEAT, LID-ON, UNOPENED for 8 minutes. (Refer to the note section below for exact timing,)
• Discard the water in the plate after steaming.
• Blend ingredients (B)
• Saute ingredients (C) in a pan.
• Add Ingredients (B) and (D) it the pan. Combined and cook for 1 minute.
• Spread the ginger paste on the fish. Garnish with spring onions and chili.

SIMPLEST STEAMED FISH

Steps:

• Put at least 1 inch of water in the bottom of a steamer, cover and bring to a boil. Lay the fish on the steamer's rack, making sure the rack is elevated above the water, and cover again. Steam 4 to 8 minutes, or until the fish is done. (A good-size halibut steak may take 10 or even 12 minutes.)
• Remove the fish to a warm platter and drizzle with olive oil and lemon juice. Cut into serving portions, sprinkle with coarse salt and serve.

LEMONY STEAMED FISH

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut 6 foil squares large enough for each fillet.
• Center fillets on the foil squares and sprinkle each with dill weed, onion powder, parsley, paprika, seasoned salt, lemon pepper, and garlic powder. Sprinkle lemon juice over each fillet. Fold foil over fillets to make a pocket and fold the edges to seal. Place sealed packets on a baking sheet.
• Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes.

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.

STROGANOFF

Steps:

• In a large skillet over medium heat, saute the meat and onions for 10 minutes, or until the meat is browned and the onion is tender. Stir in the flour, salt and paprika. Then add the mushroom soup, mix well and cook, uncovered, for 20 minutes.
• Reduce heat to low and add the sour cream, stirring well and allowing to heat through. Cover and set this mixture aside.
• Cook the egg noodles according to package directions. Drain the water from the noodles and pour the meat mixture over the noodles.

CHINESE-STYLE STEAMED FISH

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.

STEAMED FISH FILLETS WITH HARD-COOKED EGG SAUCE

Steps:

• Put eggs in small pot, cover with water and place on stove over high heat. When water boils, cover, turn off heat, and set a timer for 10 minutes. Meanwhile, set up steamer with at least an inch or two of water on bottom and a tight-fitting lid; bring to boil. When eggs are done, cool under cold running water, peel and chop.
• Season fish with salt and pepper and set in steamer above boiling water. Fish will cook through in 5 to 10 minutes (longer if steamer is very crowded). Fish is done when a thin-bladed knife inserted into thickest part meets little resistance.
• While fish is steaming, put butter in small saucepan and turn heat to medium. When its foam subsides and it begins to turn brown, add the chopped eggs and some salt and pepper, along with about 1/4 cup stock. Add cream or a little more stock and bring to boil, stirring, until thoroughly blended and slightly thick; taste and adjust seasoning. When the fish is done, lay it on a plate and spoon sauce over it. Garnish and serve.

CHINESE STEAMED WHITE FISH FILLET WITH TOFU (CANTONESE STYLE)

Steps:

• Bring about 1 1/2 inches of water to boil in a pot fitted with a steamer basket.
• In a large bowl, stir together the chile, garlic, ginger, and black bean sauce. Stir in dark and white soy sauces, vegetable oil, sugar, and white pepper. In a small cup, mix together the cornstarch and water. Stir into the sauce. Cut fish fillets into thin strips, add to bowl, and coat well.
• When water in steamer has reached a boil, carefully place the tofu cubes in a single layer in the basket, and steam, covered, for 2 minutes. Place the fish strips on top of the tofu; cover and steam for another 3 minutes.
• Remove and garnish with chopped green onion. Serve with steamed white rice and stir-fried or steamed Asian vegetables.

STEAMED FISH WITH SOUR CREAM SAUCE

Steps:

• Sprinkle fish with salt. Heavily butter a skillet that is presentable at the table. Place the fillets in it side-by-side.
• Sprinkle with the flour and parsley. Spoon the sour cream in a thin layer over the fish. Pour in the chicken broth.
• Cook, uncovered over low heat, without turning, until the fish is flaky. Sprinkle the lemon juice over the fish.
• Place the skillet under the broiler. Broil until barely browned. Serve from the skillet.

STEAMED FISH AND VEGETABLES

Steps:

• Place fish on a 15x12-in. piece of heavy-duty foil. Add the vegetables and sprinkle with the lemon juice, parsley, lemon-pepper and dill. Fold foil over and fold in edges twice, forming a pouch. , Place on a baking sheet. Bake at 450° for 15-20 minutes or until vegetables are tender and fish flakes easily with a fork. Carefully open pouch and allow steam to escape.