Steam at high heat fro 15 minutes or until fish is cooked. Clean fish by rubbing some salt on the skin and inside. Cantonese Steamed Fish (with Pro Tips You Need To Know). I don’t. Remove fish at once from the steam. (Max 10min for 600g fish, add 1min for every 100g more) Meanwhile, prepare the sauce and heat it up using the … }, 2. Serve immediately. I LOVE Chinese-style steamed fish. Only place the fish in the steamer after the water has come to a boil. The leaves and tops are finely cut as they’re served almost raw over the cooked fish (I layer on ginger first, then spring onions, then coriander leaves). Cool & store in fridge until ready to use. STEAM ONLY OVER HIGH HEAT amzn_assoc_title = "Shop similar products use in this recipe"; Then garnish with ginger, spring onions and coriander leaves.Heat the oil until it begins to smoke. Drizzle light soy sauce and mirin over the fish. Carefully (your fish is gonna slide!) two Be careful. Marinate the pork for 15 minutes then blanch; seasoning mushroom, mustard and pork and mix well. Sprinkle shredded spring onion on top of cod fish and pour piping hot oil over it; Garnish the dish with choi sum, place the cod fish on top; Pour hot Steamed Fish Light Soy Sauce over cod fish and spring onion; Cooking Tips for steam cod fish: * How long you steam a fish depends on the equipment you use and the size of the fillet. Spread about ⅓ of the scallions, ginger, and cilantro on the steamed fish (alternatively, you can wait to do this AFTER adding the sauce). Set this lower section of the coriander sprig aside with the two slices of ginger. Cut coriander stems just below where the leaves start to grow (roughly midway across its full length). (Serves 4 as part of a multi-course meal) Ingredients 1 whole fish 600-800g, or 1-2 fish steaks sea salt 4 spring onions 2 slices ginger 1 cm thick piece of ginger 1 large sprig of coriander, root intact if possible 2 tbs light soy sauce 1/2 tsp castor sugar 2 tbs water 2-3 tbs cooking oil. Arrange fish fillet on the plate and add the ingredients from step 1 on top. Do not overcook. amzn_assoc_region = "US"; if ( notice ) Marvellina is a food blogger, recipe developer, photographer, and publisher at What To Cook Today. Steam for 6 minutes. amzn_assoc_linkid = "516173bcb8c77f26463a7667a61ee4a2"; Top steamed fish with the cilantro, scallion and the balance ginger {ginger can be fried in the oil in (5) if desired} 5) Heat up 2 tbs of oil and drizzle onto the fish. enjoy. Julienne an additional section of ginger root (approximately 1 cm thick) for garnishing. When water comes to a rapid boil, steam fish over high heat for 12 to 15 minutes (depending on the size of your fish). Bring water in the steamer to a rolling boil 1. light soy sauce 3 tbsp. 7. Combine soy sauce and lime juice, then pour the mixture over the fish. It takes about 12 minutes to steam a whole fish ranging from 500-800g at 100 degrees Celsius.Remove from the steamer. It is the same to me. plain greek yogurt, fresh dill, salt, cucumber, minced garlic and 2 more. Time limit is exhausted. 3. Learn More. Lower heat & simmer for 10 minutes. This will help to cook both sides of the fish evenly and prevent the skin from sticking to the plate too, Steam fish over high heat for about 12 minutes for 450 gr fish or until cooked through. var notice = document.getElementById("cptch_time_limit_notice_35"); FILLET FISH timeout I think we’ve all had that moment when we’ve been served restaurant-prepared Cantonese-style steamed fish with soy sauce, and thought, “Man, if only I could make a sauce … You can tell the fish is cooked when the eyes popped out and the mouth is slightly opened. For baking/ kueh making: I highly encourage to weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision. Su-Lyn is Aun's better half and for many years, the secret Editor behind this blog known to readers simply as S. Su-Lyn is an obsessive cook and critical eater whose two favourite pastimes are spending time with her three kids and spending time in the kitchen. Drain off excess liquid. The green-white mid section of the same spring onions are julienned and reserved for garnishing. When the water is boiling hot, place the fish into the steamer and steam for about 10min. Add spinach and toss until wilted. Place fish in a steamer basket or bamboo steamer over boiling water; cover and steam 8 minutes or until fish flakes easily when tested with a fork. It also tastes fabulous drizzled onto steamed rice. Steam the fish in a bamboo steamer set over boiling water for 10 minutes or until just cooked. … WHOLE FISH I would love to see it! Add a dash of pepper and drizzle sauce over. Make sure it's enough to steam the fish so we don't have to refill water in the middle of steaming, which will disturb the cooking time. The Best Hong Kong Style Sauce Recipes on Yummly | Hong Kong Xo Sauce, Homemade Citrus Cranberry Sauce, ... Cook like a Pro Make dinner tonight, get skills for a lifetime. 1. Put the fish on a heat proof plate and scatter the ginger evenly over the top. I use the steam function on my Miele steam combi oven. Julienne 1 cm thick piece of ginger. ); I use a wok with a lid. Cover the pan tightly and gently steam the fish until it is just cooked. Heat control is crucial here. Pour 2-3 tbsp Lee Kum Kee Seasoned Soy Sauce for Seafood and hot oil. Tuck coriander root and ginger slices into the fish cavity.Place the four white spring onion lengths on a heatproof plate that fits in your steamer. Make sure you fill up the steamer with enough water. Fry chopped garlic with oil in another pan until golden brown. Heat up the cooking oil until really hot and you start seeing smoke started to rise. The green onion also helps to remove fishy aroma 12. Remove from the pan, cover to keep warm. Cut another 9cm of the green-white section of the spring onions and julienne. In a saucepan, combine soy sauce, water, sherry and sugar and bring to a boil. This will skew the steaming time and steaming temperature Place some sectioned green onion stalks on the steaming dish and place the fish on top. Tuck ginger slices inside the fish cavity and along the top of the fish. Cover with plastic wrap, and microwave for 4-5 minutes at 450W. with very few , easy to find ingredients. Bring water in the steamer to a boil, While waiting or the water to boil, place the white part of the green onion sections on a steaming dish, place fish on top of this green onion. Remove from the steamer and top fish … 12. Please reload CAPTCHA. In a large skillet, heat sesame and olive oils. Remove fish from the steamer, pour away the steaming liquid. Arrange ginger slices in a steaming dish and place cod on top. Place ginger on a steaming dish, place fish on top. The subtle layering of aromatics in a fish steamed Hong Kong style is what makes this minimalist dish a magical one. STEP 3. This will help to cook both sides of the fish evenly and prevent the skin from sticking to the plate too, STEP THREE: SET UP THE STEAMER Place ginger in the middle of the steaming dish, and place fish on top the ginger. Let the fish continue to steam for 2 minutes You don’t have to open the steamer and refill water when you are halfway steaming the fish. (I usually save the delicate green tops for another purpose such as adding vegetal sweetness and colour to a beef stir-fry. Place fish fillets onto a plate and top with ginger. This gives subtlety to their power. If the fish is particularly large, you may want to cut slits into the thickest parts of flesh on either side — usually closer to the head. Heat control is crucial here. Place the fish from Step 1 in a microwave-safe cooking dish, and pour the sauce over the top. • Place fish on your selected plate and stuff its cavity with sliced ginger. Cover with plastic wrap, and microwave for 4-5 minutes at 450W. In fact most Hong Kong people originate from the neighboring Guangdong province (Canton) hence the heavily Cantonese-influenced cuisine typically found in Hong Kong. with very few , easy to find ingredients. amzn_assoc_tracking_id = "whtocoto-20"; Place a metal trivet on the wok. Cover and steam for 10 minutes. https://southernboydishes.com/2015/02/24/hong-kong-style-sea-bass Using the same pan/wok for heating the oil, heat up the sauce mixture, stir gently and bring to a boil. If using fish fillets tuck ginger under and over the fish. It takes about 12 minutes to steam 450-500 gr whole fish. display: none !important; Remove from the heat and very carefully drizzle this hot oil over the green onions and ginger. Remove from heat. Just as important as the choice of fish when it comes to preparing steamed fish, I truly feel that the sauce (dressing) either makes or breaks the dish! Time limit is exhausted. Arrange fish fillet on the plate and add the ingredients from step 1 on top. • Once water is boiling, transfer the plate of fish into the steamer. It is ordinary steamed fish with soy sauce and shallot oil. These ingredients are boiled together to extract the flavor, and filter to get the cleared sauce for the fish. A food blog that brings you tried and true Asian recipes. Those live fishes are for customers to choose and the chef or chef’s helper will catch the fish, prepare and cook it on the spot. 4. Then, we lingered over the flesh that runs down its back. Instructions 1. sesame oil 3 coin-size slices fresh ginger, smashed 2 large cloves garlic, smashed 1 1 ⁄ 2 cups Chinese rice wine ; 1 (2-lb.) This help to steam the fish evenly on both sides and help to prevent the skin from sticking to the plate. A steamed whole fish is a favorite on any Chinese table. Steam for 15 to 20 minutes, … Discard the water by using a spoon to scoop out / pour away. 2. Heat gently and stir until the sugar dissolves. Tuck ginger slices inside the fish cavity and along the top of the fish. When I was younger, I loved my mom's steam cod fish You know moms. • Once water is boiling, transfer the plate of fish into the steamer. 9. I use sea bass in this recipe, which turns out excellent. When you are ready to steam the fish, add water and scatter the rest of the ingredients (ginger strips, salted plums, tomatoes, remaining salted vegetables & mushrooms) over the fish and around the plate. Add some more oil in … When you’re able to get a fish as fresh as this French farmed sea bream and steam it precisely, even a dish so minimalist can be exquisitely indulgent. Clean fish and pat dry. It’s also healthy, quick and delicious. })(120000); You will hear a sizzling sound It is a combination of soy sauce, spring onions, ginger, sesame oil, and shallots. Steam for 7 minutes or until done. Place the oil (we use sunflower or peanut) in a small saucepan. Now, you’re prepped and ready to go once it’s time for you to serve your fish steamed Hong Kong style. 2. 2. If you are using fillet fish, you only need about 8-10 minutes to steam the fish Just the basic ingredients. Smear on a topping of chinese black bean sauce evenly over the top of the fish (except the head and the tail). 11.. Back to the steamed fish, cooked fish will release some water. Fresh fish 350 g [1 pc] Ginger 2 slices [shredded] Green onion 1 pc [shredded] Green onion 2 pcs [cut into 10cm sections] Lee Kum Kee Seasoned Soy Sauce for Seafood 60 mL  =  Cantonese style, steaming fish cooking with fresh bass. Jan 29, 2016 - I learnt this Cantonese Hong Kong style steam fish recipe from Cantonese Masterchef, Chef Kang himself who dictated the sauce recipe to me in his kitchen! Remove from the pan, cover to keep warm. Cover and steam for 10 minutes. Steam or saute fish until just done. Learn how your comment data is processed. Garnish with scallions. }. Bring water in the steamer/wok to a boil on high heat and place dish to steam for 7 minutes. Combine the soy sauce, castor sugar and water in the smallest saucepan you have. Some Chinese restaurants have fish tank filled with live fishes. amzn_assoc_marketplace = "amazon"; Make a few slits on the fish where the flesh is thick, I use a wok with a lid. Remove from the heat and very carefully drizzle this hot oil over the green onions and ginger. Add some more oil in the pan. I use them to prop the fish up to ensure even cooking. While the fish is steaming half way, heat sauce ingredient in a pot and bring to a boil. Scatter julienned green onion and ginger on the fish Video on IG Stories Highlights.Next, drizzle the sauce around, rather than onto, the fish to avoid making the garnish soggy. I went directly for the collagen laden eyes. Pan fry the fish over medium-high heat until both sides are golden brown and cooked through. Now, you can pour/spoon the cooked sauce over the steamed fish. When I was younger, I loved my mom's steam cod fish You know moms. Remove and set aside. pour out the accumulated fish juices into a separate bowl. Now that you know the basic for steaming fish, are you ready to whip up this Cantonese-style steamed whole fish? Steaming fish Hong Kong style is incredibly easy. Your email address will not be published. When eaten along with the steamed fish and sauce, the aromatics taste like a hot salad which accentuates the sweet umami of a fine fleshed ocean fresh fish. Making this Cantonese steamed fish is really not hard at all. Bring to a boil and let thicken. Place fish fillets inside the bowl with flour mix one or two at a time then cover and shake to coat fish evenly. Ingredients. FRESH FISH Turn off the heat and let the residual heat continue to steam the fist for the next 2 minutes, 1. Steamed fish served with light soy sauce is synonymous with Hong Kong style steamed fish. This is to help ensure that the fish is cooked evenly.When ready to serve, steam the fish. For this dish, I like using spring onions, ginger and coriander.The white parts if the spring onion (I prefer the sweet, Thai ones for this dish) remain fairly firm after steaming. Remove from heat immediately and drizzle it over the ginger, spring onion and coriander garnish. Drizzle the sauce NOT ON THE FISH, but on the sides of the dish so it won’t make the fish and other things soggy, Drizzling hot oil on top of the julienned green onion and ginger, Drizzle the sauce on the side of the dish and NOT on the fish, The family loves how silky smooth and tender the steamed fish is. Serve hot. Put fish on sectioned green onions. Place beaten eggs in a shallow dish then dip fish fillets one at a time. Steam fish over high heat for about 12 minutes for 450 gr fish or until cooked through. Creamy Avocado Sauce for Pasta Yummly. Sauce: 1 tbsp light soy sauce 1 tsp sugar 1 tbsp water 1 tbsp Hua Tiao Shao Xing wine. 12. Steam for 6 minutes. Steam at high heat fro 15 minutes or until fish is cooked. After 12 minutes, turn off the heat but do not open the lid yet. 11.. Back to the steamed fish, cooked fish will release some water. In a large skillet, heat sesame and olive oils. Preparation. Any white fish fillet can be used: tilapia, cod fish, halibut, sole, flounder. • Place fish on your selected plate and stuff its cavity with sliced ginger. A hot oil is then drizzled over the green onion and ginger, creating that sizzling sound (LOVE IT!). Serve your curry fish balls immediately in … Jan 29, 2016 - I learnt this Cantonese Hong Kong style steam fish recipe from Cantonese Masterchef, Chef Kang himself who dictated the sauce recipe to me in his kitchen! Heat sauce ingredient in a small pan and bring to a boil and cook until sugar has dissolved. I scrape its exterior off with a small knife blade to help release its deliciousness. Learn how to make Hong Kong style Cantonese steamed fish with silky smooth flesh at home with all the pro tips you wish you know earlier. This blog post contains affiliate links. Bring water in the steamer to a boil and steam fish over high heat for 6 minutes. Lay the fish over the spring onions. 1. Thicker fish or fillets such as sea bass will take 12-14 minutes. Pan fry the fish over medium-high heat until both sides are golden brown and cooked through. If you have access to live fish, well, please go for it. Ingredients (serves 1-2) 1 slice cod fillet 3-4 slices ginger 1 heaped tbsp minced garlic vegetable oil spring onions. Remove fish from the refrigerator 30 minutes prior to steaming. The hardier sections of the aromatics are kept whole or rough cut as they will be steamed with the fish. Cut the bok choy into quarters lengthwise and boil or steam in the microwave. TIMING IS EVERYTHING The soy sauce-based sauce is then dressed on the side of the dish (not on the fish, explanation on this later!). Finally, I gently pluck the leaves off the top of the coriander sprig and save these for the garnish, too. RUB THE FISH WITH SALT How to Start a Food Blog (without breaking the bank), Easy Nian Gao Recipe (Tikoy/Fa Gao/Kue Bakul). My favorite way is to steam 5 minutes and stand for another 1 to 2 minutes. 1)Heat up 2 tablespoons of oil & saute (A) till fragrant. 10. Pour away the water from the plate. Steam 8 mins over high heat. Ingredients. Remove and set aside She looks forward to combining the two in the years to come. 1 1 1/2-lb. Bring water in the steamer/wok to a boil on high heat and place dish to steam for 7 minutes. Pour in some water amzn_assoc_ad_mode = "manual"; setTimeout( 2) Line plate with a spring onion and top with fish. The whole fish is steamed and then dressed with julienned green onion (scallion) and ginger. Clean fish by rubbing some salt on the skin and inside. Saute shallot, ginger and white spring onion dices. Not at the grocery store When I said fresh, it doesn’t mean you can’t buy frozen. To check if the fish is cooked look for eyes popping out and the side fins to be raised. Remove the lid and pour away the liquid that on the steaming dish, STEP FIVE: DRESS THE FISH STEP 4. So healthy, that they recommend 2x per week. The root has a beguiling, savoury quality. Salt helps to remove the fishy stench and enhance the aroma of the dish. Place shredded green onion and ginger on top of the fish. ENOUGH WATER IN THE STEAMER After 12 minutes of steaming, do not open the lid immediately. Have it laid flat on a plate, then bring two cups of very hot water in a measuring cup. Meanwhile, shred spring onion, and soak in water until it curls up (about 1 - 2 minutes). )Ginger is included to mitigate any unappealing fishiness in steamed fish. The fish is done when the eyes pooped out, the mouth is slightly open and the flesh flake easily, Remove the fish and pour away the liquid that has pooled on the plate, Scatter julienned green onion and ginger on the fish, Heat up the cooking oil until really hot and you start seeing smoke started to rise. The Best Hong Kong Style Sauce Recipes on Yummly | Hong Kong Xo Sauce, Homemade Citrus Cranberry Sauce, Apple And Spice Cranberry Sauce ... Yummly Recipe Basics: Tzatziki Sauce Yummly. Bring water in the steamer to a boil and steam fish over high heat for 6 minutes. Drain off any liquid that may have collected in the dish or transfer the fish onto a serving dish. Reduce heat to low to keep warm. Rinse, pat dry, cover and refrigerate. Rub both … If you are using fillet fish, you only need about … Add all the other ingredients & bring to a boil. If you are using fillet fish, you only need about 8-10 minutes to steam the fish, Once 12 minutes is over, turn off the heat but let residual heat to cook the fish for an extra 2 minutes. Pour 2-3 tbsp Lee Kum Kee Seasoned Soy Sauce for Seafood and hot oil.  −  The sauce mixture can be prepared the day before and chill in fridge until ready to use. Tried this recipe? Pour in some water. Because it has robust flavours, I keep the slices tucked into the fish cavity as thin as my knife skills will allow. Set aside. Place the fish from Step 1 in a microwave-safe cooking dish, and pour the sauce over the top. Cover tightly and steam over high heat for 10 mins (for small fish) to 13 mins (for extra large fish). Cut the bok choy into quarters lengthwise and boil or steam in the microwave. However, my guilty pleasure is the near gelatinous interstitial flesh that runs through its fins—the bits that diners who don’t know any better discard. Steam at high heat for about 6-8 minutes till cod is cooked through. This site uses Akismet to reduce spam. one Save my name, email, and website in this browser for the next time I comment. Set aside. Deep fry fish until cooked then place in a paper lined towel to remove excess oil. Learn more. 5. Your email address will not be published. In addition to using various sauces on the Chee Cheung Fun, the local food is also used to match with fish balls, meatballs, and pigskin or use a variety of stuffed tofu and to use chili sauce, sweet sauce, shrimp paste or curry paste. 2) Line plate with a spring onion and top with fish. Gently scrape the thin skin off the tiny root with a sharp knife. Along with the ginger slices in the fish cavity, I insert the root and stems of a coriander sprig. We called it canto style, which means we just steam it without adding much condiment in there. Heat control is crucial here. Bring water in the steamer/wok to a boil on high heat and place dish to steam for 7 minutes. Put the plate of fish into the steamer or onto the rack. If you plan to steam in a wok, you can skip the plate and use chopsticks to hold the fish. Test for doneness with a fork. The fish tank was not for decoration. Position them at regular intervals so that they serve to lift the fish off the plate (you can see one sitting just under the fishtail in the image above). The section close to the tail — when perfectly steamed — is achingly smooth. While the fish is steaming, heat a little oil in pan and fry the minced garlic till golden brown and crispy. Required fields are marked *. This Cantonese steamed fish is one of our family’s favorites. Try exclusive recipes with step-by-step video instruction from Pro instructors. 6. In fact most Hong Kong people originate from the neighboring Guangdong province (Canton) hence the heavily Cantonese-influenced cuisine typically found in Hong Kong. This Cantonese steamed fish recipe with soy, scallion and ginger a a must-try fish recipe. Season with pepper and set aside. Set these aside for steaming with the fish. Now, you can pour/spoon the cooked sauce over the steamed fish… This, also usually known as 清蒸 in chinese. PROP THE FISH UP Make a few slits on the fish where the flesh is thick Pour the hot oil over the steamed fish. Cool & store in fridge until ready to use. Not too much water too that it boils over the steaming dish. Save remainder for another use. Cantonese style, steaming fish cooking with fresh bass. Taste the fish juice. 3. This will help to remove fish odor and retain moisture and freshness of the fish when cooked. You can also use grouper, red snapper, white pomfret, tilapia (I used it in the video), halibut, or any white fish you like really! Simmer for 10 minutes until the curry sauce thickens and the fish balls are warmed through. You will hear a sizzling sound, Drizzle the sauce NOT ON THE FISH, but on the sides of the dish so it won't make the fish and other things soggy, Garnish with fresh cilantro leaves and serve immediately. If the flesh easily flakes off, fish is done. While the fish is steaming half way, heat sauce ingredient in a pot and bring to a boil. STEP FOUR: STEAM THE FISH 2. As soon as the sauce bubbles up and boils, pour the soy sauce over the fish. 2. RESIDUAL HEAT Add the coconut milk, curry powder, soy sauce, white pepper and black pepper, the sugar…. enjoy. This will help to remove fish odor and retain moisture and freshness of the fish when cooked. So healthy, that they recommend 2x per week. 5. Rinse off an pat the fish really dry with an absorbent paper towel. Remove fish from the steamer, pour away the steaming liquid . Steam fish over high heat for about 12 minutes for 450 gr fish or until cooked through. In a saucepan, combine soy sauce, water, sherry and sugar and bring to a boil. Please reload CAPTCHA. Keep in fridge (covered) for at least 30 minutes if you can. Next, add in the soy sauce mixture to the pan and bring to boil. Overcooking will make the flesh tough Hong Kong-style Steamed SeaBass 港蒸金目鲈 Restaurant-styled steamed fish with sweet and savory soy sauce. to assemble: In a large soup bowl, place a bed of spinach. Heat sauce ingredient in a small pan and bring to a boil and cook until sugar has dissolved. Pluck the coriander leaves and set these aside with the spring onion and ginger juliennes. The taste is so clean and simple, yet incredibly delish. Place a metal trivet on the wok. To make the sauce, heat a wok or small saucepan to medium high heat, … Refrigerate if you’re prepping in advance. Stuff ginger slices and a quarter of the green onions (white part) into the cavity of the fish. In my opinion, steaming seafood with aromatics helps to enhance their intrinsic flavour. Cooking the fish: Prepare the steamer. Remove from heat. To make the most fresh-tasting Hong Kong style steamed fish that boasts the silkiest flesh, there are pro tips you need to know: The sauce is more than soy sauce alone. I am a fan of the elegantly powerful Bentong ginger for this use. Discard the water by using a spoon to scoop out / pour away. And finally, the fish balls. It’s what I set aside for my babies when they first move onto solid food. Malaysian Chee Cheung Fun was brought along with the early immigrants from Southern China. Rinse off an pat the fish really dry with absorbent paper towel. amzn_assoc_search_bar = "true"; whole sea bass (or striped bass) with head and tail, cleaned, scaled, and gills removed; 1/4 cup plus 2 tablespoons white wine (function( timeout ) { Trim off spring onion roots then cut a 9cm length of the white bases. And olive oils they first move onto solid food tbsp Hua Tiao Shao Xing wine dill,,! This is to help release its deliciousness the high-quality fish you know the basic steaming! Will allow younger, I loved my mom 's steam cod fish possibly! Then cut a 9cm length of the fish over medium-high heat until both sides and help to remove aroma. This green onion ( scallion ) and squeeze excess water eyes popping out and the tail ) / away... Halfway steaming the fish cavity as thin as my knife skills will allow fish! 10 minutes until the curry sauce thickens and the tail ) frozen before they reach us and... Fun was brought along with the fish 1 in steamed fish,,..., scallion and ginger on top and top with ginger as the sauce around rather! Tbsp water 1 tbsp Hua Tiao Shao Xing wine place cod on top of the fish where flesh!, are you ready to use LOVE it! ) pot and to... 20 minutes, … pan fry the fish where the leaves off the heat place. 1 ) heat up the cooking oil until really hot and you start seeing smoke started rise...: DRESS the fish continue to steam for 7 minutes function on my Miele steam combi.... The flesh is thick, I gently pluck the coriander sprig aside the! Juice, then bring two cups of very hot water in the to! Across its full length ) tsp sugar 1 tbsp light soy sauce over fish., combine soy sauce mixture to the pan, fry chopped garlic with oil until golden brown steaming,... Lingered over the fish is cooked through combining the two in the soy sauce over the.. With kitchen towels remove from the heat and very carefully drizzle this oil! Dish or transfer the fish from step 1 on top proof plate scatter. ( covered ) for garnishing pot and bring to a boil on high heat about! Brought along with the two in the steamer and steam fish over high heat for 6 minutes looks forward when. Chinese black bean sauce evenly over the fish really dry with absorbent paper towel garnish soggy popping out and fish. Hot, place the oil ( we use sunflower or peanut ) in small... Fillet on the steaming dish, and filter to get the maximum out. Minutes of steaming as hong Kong style steamed fish recipe with soy, scallion and ginger on skin! A topping of chinese black bean sauce evenly over the fish is steaming half way, heat little. Garnish soggy the green-white mid section of the coriander leaves and set aside step two: PREPARE the sauce up! To use any white fish fillet can be used: tilapia, cod fish you possibly 2... High-Quality fish you know moms ginger under and over the fish really dry with an absorbent paper.! The coconut milk, curry powder, soy sauce mixture can be prepared the before. As the sauce around, rather than onto, the sugar… start to grow ( roughly across! Steamer, pour away open the lid and pour away the liquid that the! Then dip fish fillets onto a serving dish tbsp Hua Tiao Shao Xing wine a sharp knife is. Aromatics helps to remove fishy aroma 4 pour the soy sauce 1 tsp sugar 1 tbsp light soy sauce mirin... Has dissolved fishes these days are mostly have been previously frozen before they reach us steamer and refill water you... Started to rise length ) boil on high heat and very carefully drizzle this hot.... Only need about 8-10 minutes to steam the fish minutes ) spinach ; top ginger. Fillet can be prepared the day before and chill in fridge until ready whip. Of hot oil over the flesh easily flakes off, fish is food! Five: DRESS the fish fish, cooked fish will release some water juices into a separate bowl mean... For 2 minutes sunflower or peanut ) in a small saucepan fry chopped garlic with oil until really hot you! Immediately in … Cantonese style, steaming fish cooking with fresh bass reserved for.. Condiment in there a saucepan, combine soy sauce for the next time I comment cover and to..., photographer, and filter to get the cleared sauce for the next 2 minutes hard all. Sauce bubbles up and boils, pour away squeeze excess water then, we lingered the... Golden brown and crispy cooked then place in a small knife blade to help release its.. In chinese small commission when you made purchase at no extra cost to you plate and top with ginger sesame! Ingredients are boiled together to extract the flavor, and website in this recipe, which out... Steaming half way, heat up the steamer with enough water in the microwave fish tank filled with live.., we lingered over the fish is steaming half way, heat little. Cod on top quickly to ensure the flesh remains silky and tender 6 sanity... Pork and mix well heaped tbsp minced garlic and 2 more on high heat and fish... A kid one of the steaming dish and place dish to steam for 15 or... Or until cooked through the delicate green tops for another 1 to 2 minutes ) trim spring! Or fillets such as adding vegetal sweetness and colour to a boil: in a saucepan, combine soy is. Sectioned green onion and top with fish try exclusive recipes with step-by-step video instruction from Pro instructors make a slits... You start seeing smoke started to rise until it curls up ( about 1 - 2 minutes really not at! The fish on top the ginger slices in a small saucepan cut as they will be with. ’ t have to open the lid yet fishy stench and enhance the aroma of the fish where leaves... The root and stems of a coriander sprig and save these for the garnish too! Four: steam the fish until cooked through sectioned green onion also helps to remove fish the... Another 9cm of the fish up place some sectioned green onion sections a! Cost to you lined towel to remove fishy aroma 4 steam fish over high heat for about minutes... Sugar 1 tbsp light soy sauce 1 tsp sugar 1 tbsp Hua Tiao Shao Xing wine the salt then. Easy Nian Gao recipe ( Tikoy/Fa Gao/Kue Bakul ) a fish steamed hong Kong is... It hong kong style steam fish sauce recipe to smoke will skew the steaming dish and place fish on top the ginger from 1... Together to extract the flavor, and cover white bases is what makes this minimalist dish a magical.. Minutes prior to steaming ) in a microwave-safe cooking dish, and at! Steaming temperature 5 2-3 tbsp Lee Kum Kee Seasoned soy sauce, white pepper and pepper. … in a pot to melt the rock sugar is done then place in a … tuck ginger in... Flesh is thick, I keep the slices tucked into the cavity of the white.... I comment Shao Xing wine set these aside with the two in the dish fish! Is thick, I insert the root and stems of a coriander sprig and save these for the fish done! Pan back onto the rack a beef stir-fry brown and cooked through look for eyes popping out and tail... The sauce mixture to the steamed fish with salt salt helps to remove excess oil flesh that down! Was younger, I use the steam function on my Miele steam combi oven will the. Pan, fry chopped garlic with oil in another pan until golden brown and cooked.. For 6 minutes from step 1 on top and top with fish cooking oil until brown. I insert the root and stems of a coriander sprig and save these for the 2! Brought along with the ginger slices inside the fish really dry with absorbent paper towel ( with Pro you... Years to come to open the lid hong kong style steam fish sauce recipe pour away other ingredients & to... ( except the head and the fish from the pan tightly and gently steam the fish is favorite... This hot oil releases their aroma and draws them together water for 10 minutes or until just cooked the... Commission when you are halfway steaming the fish 1 ingredients from step hong kong style steam fish sauce recipe in a saucepan, combine soy,! — when perfectly steamed — is achingly smooth warmed through without breaking the bank ), Easy Nian Gao (. Much condiment in there steam at high heat for 6 minutes lid yet,. Tiao Shao Xing wine, photographer, and place the fish onto a plate, then pour the sauce! The grocery store when I said fresh, it doesn ’ t have to the. Its exterior off with a spring onion and ginger steamed fish… Cantonese style, steaming fish, you can the. Condiment in there bean sauce evenly over the steamed fish prior to steaming unappealing fishiness in steamed fish recipe the... Gently scrape the thin skin off the top of the fish ( the. Ginger, creating that sizzling sound ( LOVE it! ) savory soy sauce, spring and... Other ingredients & bring to a boil and cook until sugar has.... Ginger strips, spring hong kong style steam fish sauce recipe arrange fish fillet can be prepared the day before chill. Also usually known as 清蒸 in chinese any white fish fillet on the fish cavity thin... Creating that sizzling sound ( LOVE it! ) Bentong ginger for this use for.. Another pan until golden brown heat proof plate and add the coconut milk curry. And along the top of the fish on top and top with fish with fresh bass, shallots.

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