Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, traditional chinese style steamed fish. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Traditional Chinese Style Steamed Fish is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Traditional Chinese Style Steamed Fish is something that I have loved my whole life.
However, in other Southern cuisines, where fresh water fish is mostly used for steaming, marinating with salt, cooking wine and aromatics can remove the "fish smelly "greatly. Choose smaller and slim fresher fish. In China, living fish is the.
To get started with this recipe, we have to first prepare a few ingredients. 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:
- Prepare Freshly Killed Fish
- Take Ginger
- Get Chives
- Take Light soya sauce/fish soya sauce
- Get Oil
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. In Chinese cuisine, steaming a fish is the best way to showcase the freshness of a fish.
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 😂 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!
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. Check out the tastiest Chinese Style Steamed Fish recipe only at kfoods. Find Chinese Recipes & all the recipes of all the chefs. Chinese Style Steamed Fish is famous for its best and unmatchable taste.
So that’s going to wrap this up with this exceptional food traditional chinese style steamed fish recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
