Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, chinese cantonese steamed fish. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really 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. Let's learn to make Chinese Steamed Fish Fillet with Ginger and Scallions!
Chinese Cantonese Steamed Fish is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Chinese Cantonese Steamed Fish is something that I’ve loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can have chinese cantonese steamed fish using 15 ingredients and 16 steps. Here is how you cook that.
The ingredients needed to make Chinese Cantonese Steamed Fish:
- Get Meat
- Make ready 250 G Cod or any fish of your choice
- Take 1-2 stalks Spring Onion
- Prepare 2 inches Shredded Ginger
- Take Sauce
- Make ready 3 TPBS Light Soy Sauce
- Make ready 3 TPBS Water
- Prepare 1 Pinch Salt
- Prepare Left over Smashed Spring onion stem from shredded ones
- Get Half an Inch of Shredded Ginger
- Prepare 1 TSP Shaoxin Rice Wine
- Make ready Flavoured Sizzling Oil
- Prepare Rice Bran Oil
- Get Sesame Oil
- Get 1 Small Amount of Shredded Ginger
Some Chinese restaurants have fish tank filled with live fishes. The fish tank was not for decoration. 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.
Steps to make Chinese Cantonese Steamed Fish:
- Shred all your spring onions and keep the stem
- Soak shredded Spring Onions in cold water to make it curly
- Shred all your required amount of ginger
- Lay fish on the plate
- Put 2 inches of shredded ginger on top of the fish
- Steam it for approximately 8 mins depending on how thick your fish is.
- Now, prepare the sauce, smash spring onion stem
- Put all sauce ingredients into a small sauce pan
- Remove from the heat once it starts to bubble
- Add shaoxin wine last & set it aside
- Remove fish from steamer after 8 minutes and drain excess water
- OPTIONAL: Remove steamed ginger, but I prefer it on.
- Pour sauce over it and garnish it with curly shredded spring onions. You may also add a slice or 2 of chilli.
- Pour a small amount of Rice Bran oil & sesame oil into a saucepan
- Stir fry ginger until it’s golden
- Pour hot flavoured oil over your fish and VOILA!
Chinese Steamed Fish - Learn how to make restaurant-style Chinese steamed fish with this easy Chinese steamed fish is just so delicious! I am going to be biased on this: I personally think that I am very fortunate to have learned the secret recipe and tricks from a Cantonese chef that would turn. Cantonese Salted Fish is a traditional Chinese food originating from Guangdong province. It is a fish preserved or cured with salt, and was a staple food in Southern China. It historically earned the nickname of the "poor man's food".
So that’s going to wrap this up for this special food chinese cantonese steamed fish recipe. Thanks so much for your time. I am confident that 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, friends and colleague. Thanks again for reading. Go on get cooking!
