Cantonese Steamed Fish



This Cantonese steamed fish is a traditional and easy dish that’s frequently served as one of the very last guides in a conventional Chinese wedding ceremony ceremonial dinner proper earlier than the last rice and the noodle path. But it’s also a dish that can be discovered on a whole lot of home dinner tables. That’s while you know it’s now not just easy, it’s accurate.

Of route, it’s typically an entire fish, but this recipe simplifies things with a pleasant, neat tilapia filet, making practise a snap. Plus, this is a virtually actual Chinese dish made with easy ingredients which could in all likelihood already be located on your very own pantry or refrigerator. Come to consider it, I’ve by no means written the recipe down earlier than. We’ve made it so frequently that my spouse and I can make it in our sleep. You’ll get the hold of it quick. It’s such an easy and scrumptious way to prepare fish.

Just make certain which you purchase your tilapia from an excellent fishmonger or higher yet, what I do right here in Beijing is I buy imported flash-frozen filets. It may additionally appear counter-intuitive that frozen fish will be clean, but it really is. For the ones of you fortunate humans living near convenient fishing, this is a outstanding recipe for a sensitive clean-caught fish like fluke or flounder. (What’s the difference between fluke and flounder? A top friend of mine, Gary, has his very own meals blogging web site known as the Reluctant Gourmet, and a notable article on simply this problem.)

If you'll as a substitute have a whole fish, I endorse you try a clean striped bass and check out the recipe for a  Steamed Whole Fish complete with an instructional on how to serve the complete fish at the desk!

Another noteworthy recipe wherein we use fillets and also adds a touch kick with a few spice is the Hunan Steamed Fish with Salted Chilies and Tofu or Duo Jiao Yu, which uses stronger flavors to complement the fish and is one in all our favourite recipes.

For the Cantonese Steamed fish, you’ll need:

    2 scallions
    sparkling ginger, about 2 tablespoons julienned
    1 small bunch of cilantro
    1 ½ tablespoons soy sauce
    1/8 teaspoon salt
    1/8 teaspoon sugar
    2 tablespoons water
    1 medium tilapia, grey sole, flounder or fluke filet
    2 tablespoons oil

Julienne the scallion and ginger and set apart. Give the cilantro a rough chop and set that aside as properly.

Combine the soy sauce, salt, sugar and water right into a small bowl and blend properly. Set that apart.

Carefully lay your fish out onto a heatproof plate…


And prepare your steamer setup, which in recent times you can purchase easily on-line or at the store. What also works is a wok or massive saucepan or pot with a cowl and a small spherical steel expanded rack you may placed the plate on. In a pinch, I’ve even used a cleaned empty tuna can for the plate to take a seat on, and it works just first-class. You can also purchase a steel steamer that's a first-rate tool to have for all of your steaming wishes. See our post on how to set up a steamer in case you’re not acquainted with steaming ingredients in Chinese cooking.

Fill your wok or saucepan with approximately an inch of water, cowl and convey it to a boil. Carefully area your plate with the fish at the rack. Cover and steam for approximately 10 minutes. You can take a look at it for doneness by the usage of a butter knife. If it without difficulty cuts thru to the lowest of the plate, your fish is executed!


Turn off the warmth. Carefully remove the plate from the pot and drain any remaining water off. At this point, you may additionally switch the fish to a pleasant serving plate. Spread the cilantro and about one 0.33 of the scallion (use the green quantities), immediately onto the steamed fish.

Check out our Chinese cooking equipment web page for extra statistics on gear you need for steamed dishes including this steamed fish. In unique check out a number of the plate lifting gadgets which can make your life simpler whilst coping with warm plates!

Heat a wok or small saucepan to medium to high heat and add 2 tbsp of canola oil.  Add the ginger and allow it brown lightly, about a minute

Then upload the rest of the scallions. The mixture must be scorching right approximately now…

Next, upload your soy mixture to the saucepan and preserve the warmth on high to keep the whole lot scorching. Cook until the scallions are wilted – approximately 30 seconds.

Take it off the warmth and spoon the whole aggregate over the fish.

Serve your Cantonese Steamed Fish immediately!

…and attack!

Cantonese steamed fish is frequently served as one of the guides in a Chinese feast. This Cantonese steamed fish makes use of fish filets for an smooth selfmade version
Author: Bill
Recipe kind: Fish and Seafood
Cuisine: Chinese
Serves: Serves 2
Ingredients

    2 scallions
    fresh ginger, approximately 2 tablespoons julienned
    1 small bunch of cilantro
    1 ½ tablespoons soy sauce
    ? Teaspoon salt
    ? Teaspoon sugar
    2 tablespoons water
    1 medium tilapia, gray sole, flounder or fluke filet
    2 tablespoons oil

Instructions

    Julienne the scallion and ginger and set apart. Give the cilantro a difficult chop and set that apart as well. Combine the soy sauce, salt, sugar and water right into a small bowl and mix properly.
    Prepare your steamer setup, which nowadays you should purchase without difficulty on line or at the shop. What additionally works is a wok or big saucepan or pot with a cover and small a spherical metallic increased rack you can put the plate on. I’ve even used a wiped clean empty tuna can for the plate to sit down on, and it works simply nice.
    Fill your wok or saucepan with about an inch of water, cover and produce it to a boil. Carefully place your plate with the fish on the rack. Cover and steam for approximately 10 minutes. You can take a look at it for doneness by using a butter knife. If it without problems cuts through to the bottom of the plate, your fish is done!
    Turn off the warmth. Carefully get rid of the plate from the pot and drain any last water off. At this point, you could additionally switch the fish to a pleasant serving plate. Spread the cilantro and approximately one third of the scallion (use the green quantities), directly onto the steamed fish.
    Heat a small saucepan to medium to high heat and add 2 tbsp of canola oil. Add the ginger and let it brown gently, about a minute. Then upload the relaxation of the scallions. The mixture need to be giving a very good sizzle right approximately now…
    Next, upload your soy mixture to the saucepan and preserve the warmth on high to keep the entirety sizzling. Cook until the scallions are wilted – about 30 seconds. Take it off the heat and spoon the complete mixture over the fish. Serve straight away!

Click to comment