Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, traditional chinese style steamed fish. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Traditional Chinese Style Steamed Fish is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Traditional Chinese Style Steamed Fish is something which I have loved my whole life. They’re fine and they look fantastic.
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!
To get started with this recipe, we have to first prepare a few components. You can have traditional chinese style steamed fish using 5 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Traditional Chinese Style Steamed Fish:
- Make ready Freshly Killed Fish
- Get Ginger
- Prepare Chives
- Get Light soya sauce/fish soya sauce
- Take Oil
A classic and popular dish, this Cantonese style steamed fish is a fast and tasty way to prepare any type of white fleshed whole fish or fillet. It is a must-have dish for many families during the Chinese New Year as fish (ä½, yu) signifies abundance and affluence in Chinese culture. I was going to submit an almost identical recipe. I don't have a steamer though so this is how I do it.
Instructions to make Traditional Chinese Style Steamed Fish:
- This fish was killed on the day. Before cooking clean out the stomach, if u see blood clots etc take them out as much as possible. Its a MUST or its gonna taste very fishy. Use a knife to scrape out all the scales on the fish, watch out mostly on the end of tails, stomach n neck area. Its messy but need to be clean well or u will be having scales in your food. Rinse well afterwards n pat dry.
- Some ginger cut in shreds, some in slices. Chives in thin shreds.
- Looking at the fish eyes can tell the freshness. Picks ones that blings š pop those slice of ginger in the stomach area, some shreds under the fish, and on top before steaming. We usually eat them right after its been cooked, never cooked in advance. So just prep them earlier, wrap it up n place in fridge until meal time.
- Get a pan, boiling water with tray, place fish in for 11 mins, cover lid. The fish im having is around 20cm long which takes around 11mins if bigger ones like 25~30cm takes 13~15mins. If the fish is big and fat carve 2 to 3 scars on its body (4cm deep) each sides to make it cook evenly. Timing must be precise or its gonna be overcooked or undercook. After steaming drain out half the water from the plate, place chives on top then pour 50ml soya sauce.
- This part is a MUST get a pot with oil and heat it for 3 mins, around 2 spoonful. Carefully and quickly pour the oil on top of the fish evenly. The oil will sizzle while pouring if not which means not hot enough. This will make the fish more silky.
- Served Hot! Done!
Silky smooth Chinese Steamed Cod Fish Recipe is super simple yet incredibly delicious. I love the drama of pouring the hot oil over the cod fish and watching the ginger and scallion topping sizzle! You don't need a bamboo steamer. Spoon over mixture of rice wine, soy, chopped ginger and sesame, massage gently over. But it's also a dish that can be found on a lot of home dinner tables.
So that’s going to wrap it up with this exceptional food traditional chinese style steamed fish recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
