CANTONESE STYLE STEAM FISH RECIPES

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STEAMED FISH CANTONESE STYLE | FRESHNESS



Steamed Fish Cantonese Style | FreshNess image

This recipe is something that my family grew up eating all the time. It was dead simple, super-fast, delicious, and we loved it. If you ask any first-generation Chinese-Canadian, and they will probably tell you the same thing. Every family has their own way of doing it – even my mom and I cook it a little differently.

Provided by ness

Categories     Main Course

Yield 4

Number Of Ingredients 8

1 pound cod
1/2 teaspoon sea salt
1 1/2 tablespoon finely shredded fresh ginger
3 stalks thinly sliced green onion
1 1/2 tablespoons tamari gluten free soy sauce
1 tablespoon canola or other neutral oil
2 teaspoons sesame oil
Coriander leaves for garnish

Steps:

  • Pat fish dry with paper towels and sprinkle salt evenly over the fish and set aside for 30 minutes in the fridge. This helps firm up the fish and draws out excess moisture.
  • Set up the steamer. Add a large sauce pan with about 2 inches of water and bring to boil. Put the fish in a heatproof dish and scatter the ginger over top, spreading it out evenly. Next, add half the green onions on top. Lower the plate into the steamer, cover, and place over the pot of boiling water. Gently steam the fish for about 10 to 12 minutes until fish is just cooked.
  • Remove the fish from the steamer and sprinkle with remaining green onions and soy sauce. In a small saucepan, add canola oil and sesame oil and heat until hot and smoking. Pour the hot oil over the fish and garnish with coriander leaves. Serve hot and steaming with rice.

CANTONESE STYLE STEAMED FISH RECIPE - FOOD.COM



Cantonese Style Steamed Fish Recipe - Food.com image

Make and share this Cantonese Style Steamed Fish recipe from Food.com.

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 9

3/4-1 kg grouper or 3/4-1 kg sea bass
2 tablespoons shaoxing wine
1 1/2 tablespoons light soy sauce
1 tablespoon finely chopped gingerroot
1 teaspoon roasted sesame oil
2 tablespoons oil
2 spring onions, finely shredded
3 tablespoons finely shredded ginger
1/4 teaspoon fresh ground black pepper

Steps:

  • Place the fish in a large bowl.
  • Add the rice wine, soy sauce, chopped ginger and sesame oil, and toss lightly to coat.
  • Cover with clingfilm and leave to marinade in the fridge for 10 minutes.
  • Arrange the fish on a heatproof plate, with the marinade, and place in a steamer. Steam over simmering water in a covered wok for 5-8 minutes, or until the fish flakes when the skin is pressed firmly or the dorsal fin pulls out easily.
  • Remove the fish from the steamer and place in a heatproof platter.
  • Heat a wok over high heat, add the oil and heat until smoking.
  • Sprinkle the steamed fish with the spring onion, shredded ginger and pepper, and slowly pour the hot oil over the fish.
  • This will cause the skin to crisp, and cook the garnish.

Nutrition Facts : Calories 330.2, FatContent 18.7, SaturatedFatContent 3.3, CholesterolContent 123.8, SodiumContent 471.7, CarbohydrateContent 4.2, FiberContent 0.8, SugarContent 0.5, ProteinContent 34.7

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