STEAMED 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
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