How Long To Steam Fish

Chinese Steamed Fish - Learn how to make eating place-way Chinese steamed fish with this piece of cake steamed fish recipe, with steamed fish pics.

Steamed fish, Chinese steamed fish recipe. Learn how to make restaurant-style Chinese steamed fish with this easy steamed fish recipe, with steamed fish pics. | rasamalaysia.com

(Chinese recipes, prepare authentic Chinese food now!)

I beloved Chinese-mode steamed fish–fresh-from-the-tank live fish steamed with soy sauce and topped with shredded ginger, scallions, and cilantro leaves.

To me, nothing tastes as satisfying as steamed fish with white rice, drizzled with the soy sauce from the steamed fish. Sometimes, I tin can just eat bowls and bowls of white rice with the soy sauce. Chinese steamed fish is just so delicious!

I am going to be biased on this: I personally call up that fish is best eaten steamed. (Yeah, sashimi and sushi lovers, you tin can protest at present). It's mostly a personal preference; I honey the texture of a perfectly steamed fish–the flesh is tender, silky, and oh-so-delicate.

Sure kind of fish is highly priced for its exceptional steamed texture, for example: my favorite "Soon Hock" fish, a fresh water fish usually plant in Malaysia. To me, the all-time part of steamed fish is the 2 pieces of fish cheek. The slightly chewy texture of fish cheeks is merely divine.

Every bit simple equally information technology might seem, making a perfect Chinese-style steamed fish takes a lot of techniques and skills. I am very fortunate to accept learned the secret recipe and tricks from a Cantonese chef that would turn your plain steamed fish to Chinese-restaurant worthy.

As you can see from the picture above, my steamed red cod (红斑鱼) looks like it's straight from Shang Palace.

Secret Techniques for Restaurant-style Chinese Steamed Fish

Fresh fish; preferably alive and swimming in a tank.

8-10 minutes steaming time. eight minutes for a smaller fish or 10 minutes for a bigger fish. Use your best judgment, and don't forget to set your kitchen warning.

Discard the fishy and cloudy fish "h2o" later on steaming. Contrary to common belief, it doesn't add together flavors to a steamed fish dish. If any, it will leave a bitter–from the fish guts if the fish was not cleaned properly–and fishy taste.

Rock sugar. Wonder why the soy sauce is so good that you tin only eat plainly steamed rice with the soy sauce mixture? Rock sugar is the hush-hush.

Use oil. Estrus upwardly some oil in your wok and pour information technology over the fish before adding the soy sauce. Information technology gives your steamed fish that perfect sheen before you top information technology with the soy sauce mixture.

If you love Chinese recipes and wish to make more Chinese-manner recipes, head over to my Chinese recipes category to acquire more than.

Beneath is my steamed fish recipe. Savour!

How Many Calories Per Serving?

This recipe is only 344 calories per serving.

What Dishes To Serve with this Recipe?

For a wholesome repast and easy weeknight dinner, I recommend the post-obit recipes.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time xv minutes

Ingredients

one live fish, nigh 1.five lb. (0.half dozen kg) or less
2 inches (5 cm) ginger, peeled and cut into thin strips
i stalk scallion, cut into 2 inch length (five cm), and then cut into thin silken threads
Some cilantro leaves
2 tablespoons cooking oil
one tablespoon shaoxing wine or rice vino

Steamed Fish Soy Sauce Mixture:

4 tablespoons light soy sauce
2 tablespoons Shaoxing wine, or rice wine
2 tablespoons h2o
i/4 teaspoon sesame oil
three dashes white pepper pulverization
2 tablespoons rock sugar, grind into powder grade or to taste

Instructions

Clean the fish properly (remove scales, guts, gills, etc.) and pat dry. Blend the soy sauce mixture in a small bowl and ready bated.
Lay the fish on a plate and drizzle 1 tablespoon shaoxing (or rice) vino on top of the fish. Elevation the fish with 1/2 of the cut ginger strips.
Heat up a wok with enough water for steaming. Wait for the water to boil. As presently as it boils, identify your fish within the wok, propped upwardly with a small inverted bowl or a couple of wooden blocks (meant for steaming). Cover your wok tightly and set your kitchen alert for viii minutes.
As presently as the fish is done steaming, transfer it out from the wok. Discard the fish water and ginger strips. Lay the remaining ginger strips on top of the fish.
Rut upwards a pan over high estrus and add 2 tablespoons of cooking oil, swirl around until it'southward hot. Pour the hot oil over the steamed fish. Put the pan back onto the stove, add the soy sauce mixture and stir well. Every bit soon as the sauce bubbles up and boils, pour the soy sauce over the fish. Topped with scallions and cilantro leaves and serve the steamed fish immediately with white rice.