How to Make Perfect Steamed fish
Hey everyone, it is John, welcome to my recipe page. Today, we're going to make a distinctive dish, Step-by-Step Guide to Make Homemade Steamed fish. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Steamed fish, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Steamed fish delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we must prepare a few components. You can have Steamed fish using 17 ingredients and 5 steps. Here is how you can achieve that.
Note: This #Chinese #Steamedfish tastes very light and uses very minimal ingredients and seasonings to avoid overpowering the delicate taste of the #fish. Try using medium size & thinner fish. Dry thoroughly before cooking (with paper towel) or leave on the colander before steaming. Use high heat so it cooks fast. 550g 5-8mins. Larger ones 8-10mins. The fish is cooked when the flesh flakes easily.
#lunch #dinner #familyrecipe #heirloom #brunch #protein
Ingredients and spices that need to be Make ready to make Steamed fish:
- a
- 1-2 fish - cleaned
- 1 tbsp - Sesame oil (or as needed)
- 1 tsp Chicken seasoning powder or Salt (or as needed)
- 2 tbsp Julliened ginger - into fish cavity
- As needed - Scallions cut long
- B. Sauce
- 1 tbsp light Soy sauce
- 1 Tbsp water
- 1 tsp chinese rice Wine/shaoxing wine
- 1 tsp sesame oil
- Pinch sugar
- Pinch chicken seasoning powder (opt)
- c
- 1/2 C (or as needed) julliened Scallion - white & green part
- 1/2 C thinly julliened ginger
- 1/3 C cooking oil
Steps to make Steamed fish
- Dry fish completely and prepare All Ingredients before steaming.
- A - Rub fish with chicken seasoning powder or salt & sesame oil. Stuff ginger into fish cavity. Place cut scallion/green onion on the steaming plate before putting the fish. It holds the fish so it wont stick to the plate and allow the steam to circulate the underside of the fish. Alternatively, chopstick can also be used for this purpose instead of scallions. Once cooked, discard all excess liquid and scallions from the steaming (A MUST). Transfer fish to a larger plate for final garnishing.
- Note: The fish is cooked when the flesh flakes easily. Avoid over cooking the fish as its flesh would turn hard and dry.
- B - prepare B. Mix until sugar dissolved. Set aside. Alternatively, this sauce can also be replaced with store-bought 'Seasoned Soy Sauce' from any Asian shop.
- C - Julliene scallions. Scatter over cooked fish. Then, heat oil in a wok or sauce pan until it’s hot and add finely julliened ginger. Stir until fragrant & ginger is looking crispy. Immediately, drizzle this hot oil and ginger directly onto scallions/fish. Then immediately drizzle B or seasoned soy sauce onto the fish. Serve immediately. Steamed fish is best eaten when it's still hot.
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