Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, steamed fish. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Steamed fish is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Steamed fish is something that I have loved my entire life. They are fine and they look fantastic.

Steaming fish fillet instead Instead of steaming the whole fish, you may steam fish fillet which will work the same. I enjoy steaming thick cod fillet which would work well with all steamed fish recipes. I love Chinese-style 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.

To begin with this particular recipe, we must prepare a few components. You can have steamed fish using 17 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Steamed fish:

1. Get a
2. Prepare fish - cleaned
3. Prepare - Sesame oil (or as needed)
4. Get Chicken seasoning powder or Salt (or as needed)
5. Make ready Julliened ginger - into fish cavity
6. Make ready - Scallions cut long
7. Prepare B. Sauce
8. Take light Soy sauce
9. Take water
10. Take chinese rice Wine/shaoxing wine
11. Make ready sesame oil
12. Take sugar
13. Take chicken seasoning powder (opt)
14. Get c
15. Make ready (or as needed) julliened Scallion - white & green part
16. Make ready thinly julliened ginger
17. Make ready cooking oil

Steamed fish is an easy, healthy dish that works well on any dinner table. By starting out with your favorite fish fillets, or even a cleaned and scaled whole fish, and the. Chinese steamed fish: There are so many ways to cook a whole fish. Steamed whole fish not only is simple and easy, but also tasty if you know how to cook them right!

Instructions to make Steamed fish:

1. Dry fish completely and prepare All Ingredients before steaming.
2. A - Rub fish with chicken seasoning powder or salt & sesame oil. Stuff ginger into fish cavity. Place cut scallion/green onion on the steaming plate before putting the fish. It holds the fish so it wont stick to the plate and allow the steam to circulate the underside of the fish. Alternatively, chopstick can also be used for this purpose instead of scallions. Once cooked, discard all excess liquid and scallions from the steaming (A MUST). Transfer fish to a larger plate for final garnishing.
3. Note: The fish is cooked when the flesh flakes easily. Avoid over cooking the fish as its flesh would turn hard and dry.
4. B - prepare B. Mix until sugar dissolved. Set aside. Alternatively, this sauce can also be replaced with store-bought 'Seasoned Soy Sauce' from any Asian shop.
5. C - Julliene scallions. Scatter over cooked fish. Then, heat oil in a wok or sauce pan until it’s hot and add finely julliened ginger. Stir until fragrant & ginger is looking crispy. Immediately, drizzle this hot oil and ginger directly onto scallions/fish. Then immediately drizzle B or seasoned soy sauce onto the fish. Serve immediately. Steamed fish is best eaten when it's still hot.

Chinese steamed fish: There are so many ways to cook a whole fish. Steamed whole fish not only is simple and easy, but also tasty if you know how to cook them right! Cantonese style steamed fish is a classic and popular dish, a fast and tasty way to prepare white fleshed whole fish or fillet. Steamed fish is a mainstay on most Hong Kong families' dining tables. In the more extreme cases, some families (including mine) see it as almost a religion or an obsession.

So that’s going to wrap this up for this exceptional food steamed fish recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!