Easiest Way to Prepare Favorite 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. But it's also a dish that can be found on a lot of home dinner tables. That's when you know it's not just easy, it's good.

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, it is John, welcome to my recipe site. Today, we're going to make a special dish, chinese cantonese steamed fish. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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

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. But it's also a dish that can be found on a lot of home dinner tables. That's when you know it's not just easy, it's good.

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

Composition of Chinese Cantonese Steamed Fish:

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





Chinese Cantonese Steamed Fish step by step:

  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. If you don't have a wok, don't fret; you can steam the fish on a rack in a deep pan that has a lid or in a lidded steamer basket. 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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