STEAM WHOLE FISH CHINESE STYLE RECIPES
CHINESE-STYLE STEAMED FISH RECIPE | ALLRECIPES
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 Asian Chinese
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 4 servings
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, CarbohydrateContent 5.2 g, CholesterolContent 54.5 mg, FatContent 4.2 g, FiberContent 1.6 g, ProteinContent 37.7 g, SaturatedFatContent 0.6 g, SodiumContent 635.5 mg, SugarContent 1.4 g
CHINESE STEAMED WHOLE FISH | CHINA SICHUAN FOOD
Traditional and authentic Chinese steamed fish with soy sauce.
Provided by Elaine
Categories Main Course
Total Time 22 minutes
Prep Time 15 minutes
Cook Time 7 minutes
Yield 2
Number Of Ingredients 9
Steps:
- Cut half of the scallion and ginger into small sections.
- For decoration: shred scallion with a fork and then soak them in cold water.
- Clean the fish completely and peel off any black skins in the stomach of the fish. Drain completely.
- Watch the body shape if your fish. If it gets a thick back, cut a line and separate the back into two parts. Or if it gets thick stomach, cut 2 lines on the thickest meat, so the meat can be cooked in a shorter time and be kept as tender as possible. (Optional for fresh water fish only), spread a very thin layer of salt on the surface and stomach of the fish. Place scallion and ginger inside of the fish.
- Place two scoops on the plates, or two sections of chopsticks and then place the fish in.
- Bring enough water to a boiling in a large pot and place the fish in after the water boils. Start the count the time, steam 5 minutes and stand for 1 to 2 minutes.
- Transfer the fish to a clean plate, discard the scallion and ginger and place the newly cut scallions. Heat around 2 tablespoons of cooking oil until almost smoky and pour the oil evenly on the scallion shreds.
- Heat the seasoned soy sauce until warm and pour evenly on the plate. If your soy sauce is cold, pour them on the two sides of the fish, not over the fish.
- Serve hot and should be finished within 10 minutes.
Nutrition Facts : Calories 591 kcal, CarbohydrateContent 4 g, ProteinContent 73 g, FatContent 29 g, SaturatedFatContent 15 g, CholesterolContent 206 mg, SodiumContent 1455 mg, SugarContent 1 g, ServingSize 1 serving
More about "steam whole fish chinese style recipes"
CHINESE-STYLE STEAMED FISH RECIPE | ALLRECIPES
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.
From allrecipes.com
Reviews 4.1
Total Time 35 minutes
Category World Cuisine, Asian, Chinese
Cuisine Asian, Chinese
Calories 215.5 calories per serving
From allrecipes.com
Reviews 4.1
Total Time 35 minutes
Category World Cuisine, Asian, Chinese
Cuisine Asian, Chinese
Calories 215.5 calories per serving
- 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.
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CHINESE STEAMED WHOLE FISH | CHINA SICHUAN FOOD
Traditional and authentic Chinese steamed fish with soy sauce.
From chinasichuanfood.com
Reviews 5
Total Time 22 minutes
Category Main Course
Cuisine Chinese
Calories 591 kcal per serving
From chinasichuanfood.com
Reviews 5
Total Time 22 minutes
Category Main Course
Cuisine Chinese
Calories 591 kcal per serving
- Serve hot and should be finished within 10 minutes.
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CHINESE STEAMED FISH | ASIAN INSPIRATIONS - ASIAN RECIPES
A steamed whole fish with ginger, spring onions, coriander and soy is a big favourite on any Chinese dinner table, and it’s almost always served at every celebration meals and special occasions such as a wedding, Chinese Lunar New Year banquets, and also for family gatherings at home.
This is truly the perfect way to eat fresh fish and this recipe will give you that classic steamed fish you love eating out at Chinese restaurants but can never seem to replicate at home. It is extremely simple and the trick is that when you pour that scalding oil over the fish before topping up with the soy sauce mixture, it gives your steamed fish that perfect sheen and an appetising aroma.
From asianinspirations.com.au
Reviews 4.8
Total Time 30S
Cuisine Chinese
From asianinspirations.com.au
Reviews 4.8
Total Time 30S
Cuisine Chinese
- To Prep Make sure that the fish is properly cleaned (scales, guts, gills, etc. to be removed), thoroughly rinsed and then pat dry. Place the fish on a plate and drizzle 1 tbsp Shaoxing wine on top of the fish. Then spread half of the finely cut ginger strips onto the top of the fish. To Cook Prepare a wok or steamer and heat up enough water for steaming. As soon as it boils, place your plate of fish inside the wok on top of a steamer rack or on the steamer. Cover your wok or steamer tightly and steam it for 8 mins for a small fish, and a couple more mins for a bigger fish. While waiting for the fish, in a small bowl, mix the soy sauce mixture and set aside. As soon as the fish is done steaming, transfer it out from the wok or steamer. Drain and discard the fish water and ginger strips. Lay the remaining fresh ginger strips over the top across the fish. Using a separate pan, heat 2 tbsp of cooking oil over high heat, swirl around until it’s hot. Pour the hot oil over the steamed fish. Put the pan back onto the stove, add the soy sauce mixture and stir well. As soon as the sauce boils, pour the soy sauce over the fish. Top the fish with a handful of spring onions and coriander leaves and serve the steamed fish immediately with steamed white rice.
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From devour.asia
Total Time 35 minutes
Category Main Course
Cuisine Asian
From devour.asia
Total Time 35 minutes
Category Main Course
Cuisine Asian
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