HOW TO MAKE CHINESE FISH SAUCE RECIPES

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CHINESE STEAMED FISH RECIPE - OLIVEMAGAZINE



Chinese Steamed Fish Recipe - olivemagazine image

Fish signifies abundance and an increase in wealth and prosperity in the coming year, so it is a must-make dish during Chinese New Year feasting. This steamed soy dover sole is served with a pickled red chilli chutney for a kick of heat

Provided by OLIVEMAGAZINE.COM

Categories     Fish and seafood

Total Time 1 hours

Number Of Ingredients 19

red chillies 300g
sea salt flakes 30g
mi popo (fermented glutinous rice) 50g
sesame oil ½ tbsp
sugar 15g
bouillon 15g
garlic 20g, chopped
ginger 20g, chopped
fish sauce 1 tbsp
Maggi Liquid Seasoning 1 tbsp
rock sugar or soft light brown sugar 32g
light soy sauce 60ml
chicken powder 1 tsp, or chicken stock cube ½, crumbled
coriander a few leaves
whole Dover sole trimmed
cornflour 3 tbsp
spring onions a bunch, sliced
vegetable oil 1 tbsp
coriander a small bunch, roughly chopped

Steps:

  • For the pickled chillies, slice the chillies in half, remove the seeds and discard. Tip the chillies into a bowl with the salt and mix really well, then transfer to an airtight container and leave at room temperature where it will begin to release a liquid. Mix the ingredients in the container every day for at least 21 days until the pickles are fully submerged. You will be left with around 150g of pickled chillies. When you would like to prepare the chutney, finely chop the pickled chillies and add the remaining ingredients. Once mixed, keep it refrigerated and use within 30 days.
  • For the sauce, mix all of the ingredients with 480ml of water in small pan, bring to a simmer, then turn down the heat to low and bubble very gently for 30 minutes.
  • Dust the fish in the cornflour, making sure it is evenly coated. Put it on a plate and sprinkle over plenty of the chutney. Half fill a pan with just-boiled water and fit a large bamboo steamer on top that will fit the plate. Put the plate in the steamer, cover with the lid and steam for 8 minutes, then pour away the liquid.
  • Put the steamed fish and chutney on a serving platter, pour over the sauce and top with the spring onions. Heat the vegetable oil until very hot in a small pan, then carefully spoon it over the fish and sauce. Scatter over the coriander and serve with steamed rice.

Nutrition Facts : Calories 282 calories, FatContent 6 grams fat, SaturatedFatContent 0 gram saturated fat, CarbohydrateContent 28 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 0 gram fibre, ProteinContent 26 grams protein, SodiumContent 8000 milligrams of sodium

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