Recipe of Any-night-of-the-week Chinese Cantonese Steamed Fish





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Chinese Cantonese Steamed Fish. This Cantonese steamed fish is a traditional and simple dish that's often served as one of the final courses in a traditional Chinese wedding banquet right before the last rice and the noodle course. 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.

Chinese Cantonese Steamed Fish 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 (余, yu) signifies abundance and affluence in Chinese culture. 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.

Hello everybody, I hope you are having an incredible day today. Today, we're going to prepare a special dish, chinese cantonese steamed fish. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

This Cantonese steamed fish is a traditional and simple dish that's often served as one of the final courses in a traditional Chinese wedding banquet right before the last rice and the noodle course. 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.

Chinese Cantonese Steamed Fish is one of the most favored of recent trending foods in the world. It's easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Chinese Cantonese Steamed Fish is something that I've loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can cook chinese cantonese steamed fish using 15 ingredients and 16 steps. Here is how you cook that.

Composition for Chinese Cantonese Steamed Fish:

  1. Need - Meat.
  2. Provide 250 G for Cod or any fish of your choice.
  3. Provide 1-2 stalks Spring Onion.
  4. You need 2 inches of Shredded Ginger.
  5. You need of Sauce.
  6. Provide 3 TPBS Light Soy Sauce.
  7. You need 3 TPBS Water.
  8. Need 1 Pinch Salt.
  9. Require - Left over Smashed Spring onion stem from shredded ones.
  10. Prepare Half for an Inch of Shredded Ginger.
  11. You need 1 TSP for Shaoxin Rice Wine.
  12. Prepare for Flavoured Sizzling Oil.
  13. Give Rice Bran Oil.
  14. Require of Sesame Oil.
  15. Require 1 - Small Amount of Shredded Ginger.

Recipe from the Taste Of The Place cookbook. I love Chinese-style steamed fish-fresh-from-the-tank live fish steamed with soy sauce and topped with shredded ginger, scallions, and cilantro leaves. To me, nothing tastes as satisfying as steamed fish with white rice, drizzled with the soy sauce from the steamed fish. This recipe for Chinese ginger-soy steamed fish comes from cookbook author Farina Kingsley with permission of Aimee Bianca, YC Media.





Chinese Cantonese Steamed Fish start cooking:

  1. Shred all your spring onions and keep the stem.
  2. Soak shredded Spring Onions in cold water to make it curly.
  3. Shred all your required amount of ginger.
  4. Lay fish on the plate.
  5. Put 2 inches of shredded ginger on top of the fish.
  6. Steam it for approximately 8 mins depending on how thick your fish is..
  7. Now, prepare the sauce, smash spring onion stem.
  8. Put all sauce ingredients into a small sauce pan.
  9. Remove from the heat once it starts to bubble.
  10. Add shaoxin wine last & set it aside.
  11. Remove fish from steamer after 8 minutes and drain excess water.
  12. OPTIONAL: Remove steamed ginger, but I prefer it on..
  13. Pour sauce over it and garnish it with curly shredded spring onions. You may also add a slice or 2 of chilli..
  14. Pour a small amount of Rice Bran oil & sesame oil into a saucepan.
  15. Stir fry ginger until it’s golden.
  16. Pour hot flavoured oil over your fish and VOILA!.

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. Firstly, we treat fresh water fish and sea fish differently. 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.

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