STEAMED CANTONESE FISH RECIPES

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

Ingredients

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.

STEAMED SALMON CANTONESE STYLE RECIPE - FOOD.COM

Steamed Salmon Cantonese Style Recipe - Food.com image

When salmon is steamed with fresh ginger, fish sauce, and premium rice wine, it takes on a creamy texture that cannot be achieved with any other cooking method. As a final step, hot, garlic-flavored oil is poured over the salmon to sear in the juices. From the Wild Ginger Restaurant, Seattle WA. Pike Place Public Market Seafood Cookbook by Braiden Rex-Johnson.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

3 cups water
1/2 lb salmon fillet, bones removed, rinsed, drained, patted dry, and cut into 2 (4-ounce)
1 1/2 inches length gingerroot, very thinly sliced
2 tablespoons chinese rice wine (Shao Hsing) or 2 tablespoons mirin (Shao Hsing)
2 tablespoons Thai fish sauce (nam pla)
2 tablespoons peanut oil (2-3)
1 garlic clove
2 green onions, top 2 inches removed, remaining portion julienned
2 sprigs cilantro, for garnish

Steps:

To steam in a wok, cross two chopsticks in an X, then cut a groove in the lower chopstick so that the top one fits snugly.
Set the chopsticks in the wok and add water to 1 inch below the level of the chopsticks.
Place lid on wok and turn heat to high.
Place the salmon, skin side down, on a glass pie plate or rimmed glass plate slightly smaller than the diameter of the wok.
Cover with ginger slices.
Pour rice wine and fish sauce over fish.
When the water is boiling, remove the lid from the wok and position the plate containing the salmon and seasonings on top of the chopsticks.
Replace the lid and cook 7 to 8 minutes, or until the salmon just turns opaque and begins to flake.
Two to three minutes before the salmon is done steaming, heat the peanut oil in a small skillet over high heat.
When the oil is very hot, add the garlic and cook until browned.
Discard the garlic, but do not turn off the heat until you use the oil; it must be very hot to sear the fish properly.
When the salmon is cooked, transfer to a warm plate.
Place green onion strips on top of the fish and immediately pour hot oil over the fish and onions.
Garnish with cilantro sprigs and serve immediately.
Serves 2 as an entree, 4 as an appetizer.

Nutrition Facts : Calories 297.1, FatContent 18.6, SaturatedFatContent 3.2, CholesterolContent 52.3, SodiumContent 1513.1, CarbohydrateContent 3.1, FiberContent 0.5, SugarContent 1, ProteinContent 24.7

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From justonecookbook.com

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From rasamalaysia.com

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Put the fish on a heat proof plate and scatter the ginger evenly over the top. Put the plate of fish into the steamer or onto the rack. Cover the pan tightly and gently steam the fish until it is just cooked. Flat fish will take about 5 minutes to cook. Thicker fish or fillets such as sea bass will take 12-14 minutes.
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CANTONESE STEAMED FISH WITH GINGER, CILANTRO & GREEN ONIONS

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From tasteoftheplace.com

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