CHINESE STEAMED WHOLE FISH
A steamed whole fish is a favorite on any Chinese table. This Cantonese steamed fish recipe with soy, scallion and ginger a a must-try fish recipe. The tutorial on how to serve a Chinese steamed whole fish at the table is one-of-a-kind!
Provided by Bill
Categories Fish and Seafood
Time 35m
Number Of Ingredients 10
Steps:
- Remove any scales from your fish using a serrated steak knife. The areas to look for are the belly and the edges of the fish including the top, near the dorsal fins, and the head. There is nothing worse than having to pick out scales while you're having dinner.
- Cut off any fins with kitchen shears. They are pretty tough, so be careful with this step. Leave the tail and head in tact for presentation.
- Look at the cavity, and you should see the backbone. You may also see a membrane that you should pierce and cut, revealing a blood line near the bone. Run your finger or a spoon across it to clean it thoroughly.
- Check the head and gills. You should not see any gills left, and if there are, remove them with the kitchen shears and rinse the area clean. Older Chinese folks who like dining on the fish head will appreciate this step.
- Give the fish a final rinse, shake off the excess water (no need to pat it dry) and transfer to a heat-proof plate for steaming. No salt, seasoning, or wine should be used on the fish before steaming. Repeat. Nothing on the fresh fish before steaming!
- For steaming, I used an elongated heat-proof plate. To accommodate that, I needed to MacGyver a steaming apparatus that would fit said plate. It's simple enough. I used a wok and metal steam rack. If you need more height to keep the plate above the water in the wok, set a rack on top of a metal can with both ends removed. It's a handy and cheap addition to your kitchen arsenal!
- Steam for 9 minutes and turn off the heat. Use a butter knife to peek at the meat and confirm the fish is cooked through. The meat should be opaque down to the bone, but the bone should be slightly translucent and not fully cooked (remember, you will not be eating the bone. Trust me on this one!).
- Next, carefully pour off all of the liquid accumulated on the plate from steaming and spread half of the ginger, the green portions of the scallion, and the cilantro over the fish.
- Mix the water, salt, sugar, light soy sauce or seasoned soy sauce, and fresh ground white pepper in a small bowl or measuring cup. Heat 2 tablespoons oil and the other half of the ginger in a saucepan until the ginger begins to sizzle and add in the sauce mixture. Heat the mixture until simmering.
- Once simmering, add the rest of the oil and white portions of the scallion and stir until the liquid begins to simmer and sizzle once again. Spoon the entire mixture evenly over the fish and serve hot!
Nutrition Facts : Calories 307 kcal, Carbohydrate 3 g, Protein 32 g, Fat 18 g, SaturatedFat 2 g, Cholesterol 136 mg, Sodium 1075 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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 WHOLE FISH WITH GINGER AND SESAME
Steaming a whole fish is an excellent, and speedy, way to cook. The fish here, dabbed with ginger and a few other aromatics, is transformed by the process, and delivers a sweet, near-melting succulence. The pan juices are the only sauce necessary. A traditional bamboo steamer is great to have, but any sizable steamer will work, or you can rig up a steamer using a large pot. Make sure that the makeshift rack sits an inch or so above the boiling water, and that the pot has a lid.
Provided by David Tanis
Categories dinner, main course
Time 1h
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Rinse fish with cold water, pat dry and season inside and out with salt and pepper. Place both fish on a heatproof platter or shallow baking dish. (Dish must be slightly smaller than inside dimensions of steamer.)
- Whisk together sweet wine, soy sauce, ginger, garlic, chile bean paste and 1 teaspoon sesame oil. Pour over fish and let marinate, turning once, for 30 minutes.
- Set up steamer with 3 inches of water in the bottom, then set rack 1 inch over water. Bring water to a rapid boil. Place fish, still on platter with marinade, on rack and cover with lid. (If using a bamboo steamer, cover top with a dish towel to retain steam.) Steam fish for 10 to 12 minutes, until just done. Flesh should look opaque, and there should be no pink at the bone when probed gently with a paring knife. Carefully remove platter from steamer.
- Meanwhile, place a skillet or wok over high heat and add vegetable oil. When oil looks hazy, add scallions and toss to coat. Sprinkle lightly with salt and stir-fry until slightly charred, about 2 minutes.
- To serve, scatter scallions over fish and top liberally with cilantro sprigs. (To make a tastier cilantro garnish, dress sprigs lightly with sesame oil and salt.) Using 2 forks, serve top fillet from carcass. Remove and discard skeleton to reveal lower fillet. Give each diner some fish, scallions and cilantro. Spoon pan juices over each serving.
Nutrition Facts : @context http, Calories 414, UnsaturatedFat 7 grams, Carbohydrate 9 grams, Fat 11 grams, Fiber 2 grams, Protein 65 grams, SaturatedFat 2 grams, Sodium 1015 milligrams, Sugar 2 grams, TransFat 0 grams
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
SIMPLEST STEAMED FISH
If you have forgotten how delicious a great fillet of fish can be, try this: Steam it, with nothing on it. Drizzle it with olive oil and lemon juice. Sprinkle it with coarse salt. Eat.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 10m
Yield 4 servings
Number Of Ingredients 4
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.
Nutrition Facts : @context http, Calories 217, UnsaturatedFat 7 grams, Carbohydrate 1 gram, Fat 9 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 1 gram, Sodium 428 milligrams, Sugar 0 grams
LEMONY STEAMED FISH
Mild flavored, flaky fish fillets. Any number of different types of fish will work, and you can increase the recipe easily. Try halibut, cod, salmon, red snapper, trout, etc. Serve with a white and wild rice blend.
Provided by DHERDEBU
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 45m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 142.4 calories, Carbohydrate 1.9 g, Cholesterol 60.7 mg, Fat 1.1 g, Fiber 0.3 g, Protein 29.7 g, SaturatedFat 0.1 g, Sodium 183.9 mg, Sugar 0.6 g
STEAMED WHOLE FISH
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Rinse the fish under cold running water, pat dry, and place on a lightly oiled, heatproof platter that will fit in your steamer or a large roasting pan. Cut 3 deep diagonal gashes along each side of the fish, to allow the flavors to penetrate the meat. Sprinkle the inside cavity and outside of the fish with the salt, squeeze the lemon juice over the fish, drizzle with sesame oil, then stuff the slivered ginger and chopped garlic into the gashes. Scatter the scallions over the fish, and marinate at room temperature for 20 minutes.
- Fill the steamer or roasting pan with water to within an inch of the steamer rack, and bring to a boil. Reduce to a simmer, and add the ginger chunks to the water. Place platter with fish on steaming rack, cover, and steam over low heat for 20 to 25 minutes, depending on the thickness of the fish (plan on 10 minutes for each 1inch of thickness at its widest point).
- About 5 minutes before the fish is done, heat the peanut oil and the sesame oil in a small saucepan until hot, about 3 to 5 minutes. Remove from the heat and stir in the soy sauce, lemon juice and sugar.
- Test fish for doneness by poking with a fork or chopsticks. The fish meat should flake easily at its thickest part. Remove from the steamer, pour the hot oil mixture over the fish, and serve immediately.
WHOLE STEAMED FISH
Steps:
- Score the skin on the fish. Place some ginger and scallions inside the cavity, the rest on the skin. Put fish in a steamer lined with cabbage leaves. Steam for 10 minutes, or until the fish is fully cooked. Pour 1 to 2 tablespoons of soy sauce over fish, followed by hot peanut oil.
- OTHER STUFF: Warm Shaoxing to drink Mao Tai to drink Red and white wine Jasmine tea
WHOLE STEAMED FISH
Threads of fresh ginger and scallions are placed atop whole fish and hot oil is poured over it to release the aromatic scents and flavors. A lightly sweetened soy-based sauce ties the whole dish together.
Provided by Vivian Jao
Categories Dinner
Time 35m
Yield 8
Number Of Ingredients 15
Steps:
- Prep the fish: If the fish still has its fins, use kitchen shears to trim off all but the tail fin. Run your fingers along the skin to feel for and pull off any overlooked scales. Rinse the fish, inside and out, with cold water and pat dry with paper towels.
- Season the fish: Sprinkle the fish and its cavity with salt and pepper, making sure to get inside the flesh where it's scored.
- Prep the sauce and hot oil: While the fish is cooking, in a small bowl combine the soy sauce, Shaoxing wine, and sugar; set aside. Add the oil to a small saucepan.
Nutrition Facts : Calories 121 kcal, Carbohydrate 4 g, Cholesterol 35 mg, Fiber 0 g, Protein 16 g, SaturatedFat 1 g, Sodium 714 mg, Sugar 3 g, Fat 3 g, UnsaturatedFat 0 g
#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 WHOLE FISH WITH FRESH GINGER RECIPE BY TASTY
Here's what you need: fresh ginger, green onions, whole red snapper, canola oil, sugar, soy sauce, sesame oil
Provided by Rie McClenny
Categories Dinner
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pan of water to boil and set a steamer basket on top. Place a plate inside the steamer basket.
- Peel the ginger with a spoon, then slice. Julienne half and set aside.
- Cut the green onions into 2-3 inch (5-7 cm) pieces. Thinly slice half and set aside.
- On the plate in the steamer, place the sliced ginger and cut green onions. Place the whole fish on top and cover with the lid. Steam for 8-10 minutes, or until the fish is cooked through--check by poking a chopstick through the thickest part of the flesh. Remove the fish from the steamer and transfer to a serving platter.
- Make the sauce: In a small bowl, combine the sugar, soy sauce, and sesame oil. Mix well.
- Scatter the sliced green onions and julienned ginger over the fish, then pour the hot oil and sauce on top.
- Enjoy!
Nutrition Facts : Calories 381 calories, Carbohydrate 4 grams, Fat 13 grams, Fiber 0 grams, Protein 57 grams, Sugar 2 grams
STEAMED WHOLE FISH
This light and healthy steamed whole fish recipe is part of "Martha Stewart's Cooking School."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- Prepare fish: Fit a wire rack in the bottom of a large roasting pan (17 1/2 by 12 inches) and add about 1 inch of water (it should come just below the top of the rack). Place pan over two burners on stove and bring to a boil over medium-high heat. Meanwhile, rinse fish well inside and out, scraping off any loose scales, and pat dry. Rest the fish on a shallow platter large enough to hold the fish. Tuck the cilantro, half of the lemongrass, and a third of the ginger inside the cavity. Scatter the remaining lemongrass and ginger along with the lime zest, garlic, and half of the scallion over the top of the fish and around the platter. Squeeze half of 1 lime over the fish and drizzle with fish sauce. (Reserve remaining scallion for garnish.)
- Steam fish: Set the platter on the rack in the pan and cover the pan tightly with parchment-lined foil. Steam over medium-high heat until the fish is cooked throughout, about 10 minutes per inch of thickness (25 minutes for a 2 1/2-inch-thick fish). Test by inserting a sharp knife into the flesh near the backbone; the flesh should be opaque and offer little resistance.
- Serve: Remove the foil and lift the platter from the pan, being careful not to spill the juices. Garnish with scallion and cilantro and serve immediately.
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