Chinese Cantonese Steamed Fish
Chinese Cantonese Steamed Fish

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, chinese cantonese steamed fish. One of my favorites food recipes. For mine, I will 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. 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 is one of the most favored of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Chinese Cantonese Steamed Fish is something which I have loved my whole life. They are fine and they look wonderful.

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

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

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. 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.

So that is going to wrap this up with this exceptional food chinese cantonese steamed fish recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!