Hello everybody, welcome to our recipe page. Today I’m gonna show you a way to prepare a distinctive dish, Cantonese Steamed Fish. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.
Cantonese Steamed Fish Recipe. 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.
You can cook Cantonese Steamed Fish using 10 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Cantonese Steamed Fish
You need 1 of white meat fish, more or less 400 gr (I used trout fish).
Prepare 6 cloves of garlic, minced.
Make ready 4 inches of ginger, thinly sliced into toothpicks size.
Make ready 2 of green onions, thinly sliced.
Take 2 Tbsp of seafood soy sauce (I used Lee Kim Kee Seasoned Soy Sauce for Seafood).
You need 2 Tbsp of water.
It’s 1/4 tsp of salt (if you like it a bit salty - I didn’t use any).
Take 1/4 tsp of white pepper powder or to taste.
Prepare 2 Tbsp of sesame oil.
It’s slices of red chili peppers for garnish.
Rub salt all over fish and rinse with water.In many Chinese families, steamed fish are always listed top of their most cooked recipes.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.
Cantonese Steamed Fish instructions
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! 😋.
In Chinese cuisine, steaming a fish is the best way to showcase the freshness of a fish.A classic and popular dish, this Cantonese style steamed fish is a fast and tasty way to prepare any type of white.Make sure the fish is cleaned and scales removed.
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.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 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.I love Chinese-style steamed fish-fresh-from-the-tank live fish steamed with soy sauce and topped I am very fortunate to have learned the secret recipe and tricks from a Cantonese chef that would.Arrange garlic, ginger, greens of scallions, and mushrooms on top of fish.
