CHINESE STYLE STEAM FISH RECIPE RECIPES

Steps:

• Fill a large pot 1/2 full with water and place a bamboo steamer with lid on top of the pot. Bring to a rolling boil. Scrub the scales off of the fish and rinse with cold water. Place the fish onto a small metal plate, belly side down.
• Place into the steamer and cover. Cook until the fish is no longer opaque and flakes easily, 10 to 12 minutes. Try not to take the lid off the pot until it is done steaming; this will ensure a fully-cooked and tender fish.
• While the fish is steaming, combine the vegetable oil, green onions, and ginger in a small saucepan. Cook over medium-high heat until the ginger bubbles. Carefully pour the hot oil over the steamed fish. Drizzle with soy sauce to serve.

Steps:

• Rinse clean fish,Ginger and spring onions cut into very thin strips (about 3-5 cm long)
• Cut on each side 3-4 times parallel, not so deep, just straight through the fish skin. On each side and lightly salt inside, ½ ginger strips in the fish and put on the skin. In the end, pour out the rice wine inside and outside. Leave the fish in the refrigerator for at least 20 minutes.
• Let the water boil in the pot. Place the fish in a plate, 2/3 of the spring onions and the remaining ½ ginger strips on it. Place the plate in a damper, cover on it. Place the damper on the pot. At medium heat, steam for 10 minutes, the water should always boil easily. (Depending on fish size, it can also take 15 minutes).
• Fish carefully take out the fumes sauce in the plate in a bowl. (Do not throw away). 3 tbsp "Soy Sauce Seafood" on the fish evenly. Heat 2 tbsp. Oil in the wok, pour immediately onto the fish.
• Place the remaining spring onions on the fish. Put the steaming sauce back on the fish. If necessary (also for decoration) Coriander cut into 3 cm long piece, cut red peppers in very fine strips and put on the fish.