Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, cantonese steamed fish. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Cantonese Steamed Fish is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Cantonese Steamed Fish is something which I have loved my entire life. They’re fine and they look wonderful.
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. This Cantonese steamed fish is one of our family's favorites. The whole fish is steamed and then dressed with julienned green onion (scallion) and ginger.
To begin with this particular recipe, we have to prepare a few components. You can have cantonese steamed fish using 10 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Cantonese Steamed Fish:
- Make ready 1 white meat fish, more or less 400 gr (I used trout fish)
- Make ready 6 cloves garlic, minced
- Take 4 inches ginger, thinly sliced into toothpicks size
- Make ready 2 green onions, thinly sliced
- Take 2 Tbsp seafood soy sauce (I used Lee Kim Kee Seasoned Soy Sauce for Seafood)
- Prepare 2 Tbsp water
- Get 1/4 tsp salt (if you like it a bit salty - I didn’t use any)
- Get 1/4 tsp white pepper powder or to taste
- Take 2 Tbsp sesame oil
- Get slices red chili peppers for garnish
Rub salt all over fish and rinse with water. 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. To make the fish, pat the fish dry with kitchen towels and rub evenly with the salt, rubbing it inside the Put the plate of fish in the steamer or on the rack, cover tightly and steam until it is just cooked. Recipe at: http://www.themeatmen.sg/cantonese-steamed-fish The key to a fish or any seafood dish is always in the freshness, the eyes of the fish must be bright Cantonese Steamed Fish 姜蔥蒸魚 ♥ Foolproof and easy!
Instructions to make Cantonese Steamed Fish:
- Wash and pat dry the fish with paper towel. Place the fish on top of a heat resistant plate.
- Arrange garlic on top of the fish. Add soy sauce, water, salt (if you use some), and white pepper powder.
- Heat water in a pot until boiling. Place the fish in the pot and cover it with the lid. Steam fish for 10 minutes. Remove from the heat.
- Place green onions, ginger, and red chili peppers on top of the fish.
- Heat sesame oil in a small pan until it’s very hot. Pour the oil on top of the fish.
- Serve immediately over steamed white rice! Yum! 😋
She said, "Steamed fish is easy. Topped with scallions, ginger, and delicious sizzling sauce. Cantonese style steam fish is one of the simplest, quickest and tastiest ways to cook fish. The light steaming method results in a fish which is tender and moist and the resulting sauce is something that. In many Chinese families, steamed fish are always listed top of their most cooked recipes.
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