Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, chinese cantonese steamed fish. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
A steamed whole fish is a favorite on any Chinese table. This Cantonese steamed fish recipe with soy, scallion and ginger a a must-try fish recipe. The tutorial on how to serve a Chinese steamed whole fish at the table is one-of-a-kind!
Chinese Cantonese Steamed Fish is one of the most favored of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Chinese Cantonese Steamed Fish is something which I’ve loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can have chinese cantonese steamed fish using 15 ingredients and 16 steps. Here is how you cook that.
The ingredients needed to make Chinese Cantonese Steamed Fish:
- Prepare Meat
- Take 250 G Cod or any fish of your choice
- Take 1-2 stalks Spring Onion
- Take 2 inches Shredded Ginger
- Make ready Sauce
- Prepare 3 TPBS Light Soy Sauce
- Prepare 3 TPBS Water
- Take 1 Pinch Salt
- Prepare Left over Smashed Spring onion stem from shredded ones
- Prepare Half an Inch of Shredded Ginger
- Take 1 TSP Shaoxin Rice Wine
- Make ready Flavoured Sizzling Oil
- Take Rice Bran Oil
- Take Sesame Oil
- Take 1 Small Amount of Shredded Ginger
Cantonese Steamed Fish with Ginger, Cilantro & Green Onions Print Flavors of ginger, cilantro and green onion make this light and easy Cantonese steamed fish a standout dish for a quick weeknight dinner, or the perfect side for a full Chinese meal. A steamed whole fish is a favorite on any Chinese table. This Cantonese steamed fish recipe with soy, scallion and ginger a a must-try fish recipe. The tutorial on how to serve a Chinese steamed whole fish at the table is one-of-a-kind!
Instructions to make Chinese Cantonese Steamed Fish:
- Shred all your spring onions and keep the stem
- Soak shredded Spring Onions in cold water to make it curly
- Shred all your required amount of ginger
- Lay fish on the plate
- Put 2 inches of shredded ginger on top of the fish
- Steam it for approximately 8 mins depending on how thick your fish is.
- Now, prepare the sauce, smash spring onion stem
- Put all sauce ingredients into a small sauce pan
- Remove from the heat once it starts to bubble
- Add shaoxin wine last & set it aside
- Remove fish from steamer after 8 minutes and drain excess water
- OPTIONAL: Remove steamed ginger, but I prefer it on.
- Pour sauce over it and garnish it with curly shredded spring onions. You may also add a slice or 2 of chilli.
- Pour a small amount of Rice Bran oil & sesame oil into a saucepan
- Stir fry ginger until it’s golden
- Pour hot flavoured oil over your fish and VOILA!
Though we are using a Cantonese way of making steamed fish, please note that in Cantonese cuisine, where sea fish is mostly used for steamed fish, marinating is not needed. Clear the fish, dry and steam directly with highest fire. This recipe for Chinese ginger-soy steamed fish comes from cookbook author Farina Kingsley with permission of Aimee Bianca, YC Media. Kingsley says steaming is a popular Cantonese culinary technique that produces delicious, healthy, and moist foods. It is an especially great way to cook fish.
So that is going to wrap this up for this special food chinese cantonese steamed fish recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
