STEAMED FISH CANTONESE RECIPES
STEAMED FISH CANTONESE STYLE | FRESHNESS
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
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 FISH CANTONESE STYLE | FRESHNESS
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
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.
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