Chinese Cantonese Steamed Fish
Chinese Cantonese Steamed Fish

Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, chinese cantonese steamed fish. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look 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 popular of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Chinese Cantonese Steamed Fish is something that I have loved my whole life. They are nice and they look wonderful.

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

The ingredients needed to make Chinese Cantonese Steamed Fish:
  1. Make ready Meat
  2. Prepare 250 G Cod or any fish of your choice
  3. Get 1-2 stalks Spring Onion
  4. Take 2 inches Shredded Ginger
  5. Take Sauce
  6. Prepare 3 TPBS Light Soy Sauce
  7. Get 3 TPBS Water
  8. Prepare 1 Pinch Salt
  9. Prepare Left over Smashed Spring onion stem from shredded ones
  10. Take Half an Inch of Shredded Ginger
  11. Make ready 1 TSP Shaoxin Rice Wine
  12. Get Flavoured Sizzling Oil
  13. Make ready Rice Bran Oil
  14. Take Sesame Oil
  15. Take 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.

Instructions to make Chinese Cantonese Steamed Fish:
  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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