Recipe: Appetizing Chinese Cantonese Steamed Fish

Chinese Cantonese Steamed Fish. 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. Cantonese style Chinese steamed fish with ginger and spring onion.

Let's learn to make Chinese Steamed Fish Fillet with Ginger and Scallions! 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. Sie können haben Chinese Cantonese Steamed Fish using 15 ingredients and 16 steps. So geht's dir erreichen es.

Zutaten von Chinese Cantonese Steamed Fish

1. Bereiten of Meat.
2. Bereiten 250 G of Cod or any fish of your choice.
3. Bereiten 1-2 stalks of Spring Onion.
4. Du brauchst 2 inches of Shredded Ginger.
5. es ist of Sauce.
6. Du brauchst 3 of TPBS Light Soy Sauce.
7. Bereiten 3 of TPBS Water.
8. Du brauchst 1 Pinch of Salt.
9. Bereiten of Left over Smashed Spring onion stem from shredded ones.
10. Du brauchst Half of an Inch of Shredded Ginger.
11. Du brauchst 1 TSP of Shaoxin Rice Wine.
12. Du brauchst of Flavoured Sizzling Oil.
13. es ist of Rice Bran Oil.
14. Du brauchst of Sesame Oil.
15. Du brauchst 1 of 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.

Chinese Cantonese Steamed Fish Anweisung

1. Shred all your spring onions and keep the stem.
2. Soak shredded Spring Onions in cold water to make it curly.
3. Shred all your required amount of ginger.
4. Lay fish on the plate.
5. Put 2 inches of shredded ginger on top of the fish.
6. Steam it for approximately 8 mins depending on how thick your fish is..
7. Now, prepare the sauce, smash spring onion stem.
8. Put all sauce ingredients into a small sauce pan.
9. Remove from the heat once it starts to bubble.
10. Add shaoxin wine last & set it aside.
11. Remove fish from steamer after 8 minutes and drain excess water.
12. OPTIONAL: Remove steamed ginger, but I prefer it on..
13. Pour sauce over it and garnish it with curly shredded spring onions. You may also add a slice or 2 of chilli..
14. Pour a small amount of Rice Bran oil & sesame oil into a saucepan.
15. Stir fry ginger until it’s golden.
16. Pour hot flavoured oil over your fish and VOILA!.

In many Chinese families, steamed fish are always listed top of their most cooked recipes. Steamed fish with ginger and spring onions is one of the easiest and best steamed fish recipe available. There are many reasons why steaming the fish is preferred over other methods of cooking. Cantonese steamed whole fish with ginger and scallion products a super umami flavor with juicy and tender meat. If you get a fishing man in your house, this is the super great way to cook their harvests.