Make sure you cook lots of rice, because it’s absolutely delicious with the sauce. Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! 2. You should not see any gills left, and if there are, remove them with the kitchen shears and rinse the area clean. Use a butter knife to peek at the meat and confirm the fish is cooked through. Steamed fish, Chinese steamed fish recipe. or this site may be reproduced without prior written permission. No salt, seasoning, or wine should be used on the fish before steaming. Looking for more authentic recipes? Once simmering, add the rest of the oil and white portions of the scallion and stir until the liquid begins to simmer and sizzle once again. I did slash each side of the fish and inserted thin slices of garlic and little pieces of Lemon Thyme in each slit. Once everyone has oo’ed and aahh’ed at the table, you could just dig in (many Chinese families do), or you could remove some of the bones and prepare it for your guests at the table. There is always some work to be done to process your fish before cooking, no matter how good your fish monger is. It’s a handy and cheap addition to your kitchen arsenal! As soon as the fish is done steaming, transfer it out from the wok. Enjoy! I make this all the time. The biggest one they had was 0.80 pounds so I figured I could risk the $1.37 the fish cost and “risk it” with a cooking failure. You may have to flip it over in two pieces. So simple yet so tasty!! 2. Older Chinese folks who like dining on the fish head will appreciate this step. The hardest part is simply figuring out how you’re going to steam it. will change the nutritional information in any recipe. These bones are long on the striped bass and sea bass, and can be pushed aside. The recipe is very easy and taste great but i had to minus the shaoxing wine because i don’t know the suitable substitute. Sometimes, I can just eat bowls and bowls of white rice with the soy sauce. Heat 2 tablespoons oil and the other half of the ginger in a saucepan until the ginger begins to sizzle. If you need more height to keep the plate above the water in the wok, set a rack on top of a metal can with both ends removed. Heat the peanut oil in a small skillet over medium-high heat. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. Heat the mixture until simmering. Hi Bee, my family loves fish and I was looking for the right way to steam them, i was not able to find the recipe when I scroll down, may I know the link to the recipe? You may also see a membrane that you should pierce and cut, revealing a blood line near the bone. Top the fish with 1/2 of the cut ginger strips. 6. Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.”. This Cantonese steamed fish recipe with soy, scallion and ginger a a must-try fish recipe. Or maybe try adding some Chinese chili garlic sauce too. This recipe is only 344 calories per serving. and pat dry. Trust me on this one!). At Chinese restaurants, fish is often sold by the pound since they vary in size, and it is not unusual for a 1 ½ pound striped bass to cost $30 or more. No part of the content (digital photographs, recipes, articles, etc.) Spoon the entire mixture evenly over the fish and serve hot! Steam for 9 minutes and turn off the heat. The meat should be opaque down to the bone, but the bone should be slightly translucent and not fully cooked (remember, you will not be eating the bone. I went fishing for the first time and wanted to find a recipe for steamed fish and this was perfect!! As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. That would be a nice all-around dinner :). You can virtually steam any whole fish that comes in good eating sizes (1 to 2 pounds), but my favorite is striped bass. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Learn how to make restaurant-style Chinese steamed fish with this easy steamed fish recipe, with steamed fish pics. If possible, 500g to 700g live fish is the best option for steamed whole fish. Wait for the water to boil. It also adds some Thai leamongrass favor which I like too. Omg this recipe tastes exactly like the Cantonese restaurants I ate at growing up. Tap here to receive our FREE top 25 recipe book! These are very tender, and some of the best parts on the fish. I hope you have a good day! It’s like carving the turkey at Thanksgiving so if you prefer, you can bring it back to the kitchen and prepare it there as well. Well, I was disappointed because my local market only had Tilapia as a whole fish (I never eat Tilapia). Filed Under: Chinese Recipes, Recipes Tagged With: Fish, Ginger, Seafood, Soy Sauce. If you can get fresh fish, don’t be intimidated by this steamed whole fish dish. is written and produced for informational purposes only. As soon as the sauce bubbles up and boils, pour the soy sauce over the fish. Required fields are marked *. Do you know if tea melons are grown in the U.S., or if there’s a substitute for cha gwa? Once you have your steaming arrangement worked out, it is really easy to prepare and will impress your family and guests. The tutorial on how to serve a Chinese steamed whole fish at the table is one-of-a-kind! Add the remaining ginger, the garlic, … Steam for 9 minutes and turn off the heat. Break the backbone at the head of the fish and discard. In Conclusion, Chinese Steamed Fish is a traditional food for Chinese people., Kuih Kodok (Malaysian Mashed Banana Fritters), 2 inches ginger, peeled and cut into thin strips, 1 stalk scallion, cut into 2-inch length, and then cut into thin silken threads, 2 tablespoons rock sugar, grind into powder form or to taste. Asian Braised Short Ribs with Chili Lime Potatoes, Cheesy Kale Prosciutto Brunch Melts with Eggs. 4. Many of the people love it and the recipe of Chinese steamed fish is changing days and days. Blend the soy sauce mixture in a … Rose from modest beginnings as a Burger King sandwich assembler to Holiday Inn busboy and line cook, to cooking at the family's Chinese restaurant, while also learning the finer points of Cantonese cooking from his immigrant parents. I also loved it. With the backbone now exposed, you can carefully lift it up from the tail first. Clean the fish properly (remove scales, guts, gills, etc.) There are many whole fish recipes that vary in cooking methods and flavors depending upon where you are in China. You’re going to need some rice to soak up all that sauce! Leave the tail and head intact for presentation. In China, living fish is the most popular choice for most of our fish dishes. Be sure to scroll down through the end of the post to see our tutorial on serving your whole fish at the table––a request we received from a Woks of Life reader! Next, gently push away the bones that run along the top of the fish onto the side of the plate. The areas to look for are the belly and the edges of the fish including the top, near the dorsal fins, and the head. Give the fish a final rinse, shake off the excess water (no need to pat it dry) and transfer to a heat-proof plate for steaming.