CHINESE-STYLE STEAMED FISH
This is a basic and common Chinese recipe for steamed fish. My father taught me how to make this; it is easy to prepare, hard to mess up, and very versatile. Serve over white rice, using some of the sauce mixture from the steaming bowl.
Provided by KAM_SUNG
Categories World Cuisine Recipes Asian Chinese
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Arrange 1/2 of the green onions on the bottom of the steaming bowl (it is important to steam in a container in order to retain the steam and juices around the fish). Place 1/2 of the mushrooms and Napa cabbage sections on top of the onions. Place fish on top of the vegetables. Sprinkle ginger, garlic, and red pepper flakes over fish. Top with the remaining green onions, mushrooms, and napa cabbage. Drizzle soy sauce and water over everything.
- Place steam bowl in a steamer over 1 inch of boiling water, and cover. Steam for 15 to 20 minutes, or until fish flakes easily. Garnish with cilantro, if desired.
Nutrition Facts : Calories 215.5 calories, Carbohydrate 5.2 g, Cholesterol 54.5 mg, Fat 4.2 g, Fiber 1.6 g, Protein 37.7 g, SaturatedFat 0.6 g, Sodium 635.5 mg, Sugar 1.4 g
STEAMED FISH WITH GINGER
If you like fish or even anything about Chinese food you'll love this recipe.
Provided by lenochka
Categories World Cuisine Recipes Asian Chinese
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Pat halibut dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.
- Place into a bamboo steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.
- Pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle both soy sauces over the surface of the fish.
- Heat peanut and sesame oils in a small skillet over medium-high heat until they begin to smoke. When the oil is hot, carefully pour on top of the halibut fillet. The very hot oil will cause the green onions and water on top of the fish to pop and spatter all over; be careful. Garnish with cilantro sprigs and serve immediately.
Nutrition Facts : Calories 360.6 calories, Carbohydrate 2 g, Cholesterol 72.6 mg, Fat 16.8 g, Fiber 0.5 g, Protein 48.1 g, SaturatedFat 2.6 g, Sodium 1908 mg, Sugar 0.4 g
STEAMED WHOLE FISH WITH GINGER, SCALLIONS, AND SOY
Provided by Charles Phan
Categories Fish Ginger Steam Dinner Seafood Soy Sauce Green Onion/Scallion Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Serves 2 to 4 as part of a multicourse meal
Number Of Ingredients 8
Steps:
- 1. Rinse the fish in cold water and pat dry with paper towels. Season the fish inside and out with salt and pepper. Place the fish on a heatproof plate that is both large enough to accommodate it (a glass pie plate works well) and will also fit inside your steamer, bending the fish slightly if it is too long. Stuff half of the ginger inside the cavity of the fish and spread the remaining ginger on top of the fish.
- 2. Pour water into a wok or stockpot and set a steamer in the wok or on the rim of the stockpot. Make sure the water does not touch the bottom of the steamer. Bring the water to a boil over high heat.
- 3. Place the plate holding the fish in the steamer, cover, and steam for about 8 minutes, until the fish flakes easily when tested with the tip of a knife.
- 4. While the fish is steaming, in a small bowl, stir together the soy sauce, wine, and 1 tablespoon of water. Set aside.
- 5. When the fish is ready, carefully remove the plate from the steamer and pour off any accumulated liquid. Lay the scallion and cilantro along the top of the fish. In a small sauté pan, heat the oil over high heat until it is hot but not smoking. Remove the oil from the heat and pour it directly over the scallion and cilantro to "cook" them. Drizzle the soy mixture over the fish and serve immediately.
More about "asian steamed fish recipes"
AUTHENTIC CHINESE STEAMED FISH - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
5/5 (6)Total Time 30 minsCategory MainCalories 353 per serving
- Before cooking, wash the fish thoroughly and drain. Place the fish in a mesh colander at room temperature for 30 minutes to 1 hour, until completely dry. (Or dry by pressing the fish with a paper towel).
- Place a quarter of the green onions on a plate large enough to hold the entire fish. The green onions will hold the fish so it won’t stick to the plate when cooked.
- Stuff ginger slices and a quarter of the green onions (white part) into the cavity of the fish. Rub both sides of the fish with sesame oil. Cover the fish with another quarter of the green onions. Pour Shaoxing wine over the fish.
- In a large, deep skillet (or steamer or wok), add half an inch of water and place a steaming basket upside down (or heat resistant colander or strainer) in the middle (see footnote 3). Cover and bring water to a boil over high heat. Carefully place the plate holding the fish onto the steaming basket, cover and steam over high heat for 5 to 8 minutes, until you can easily pull the flesh from the bone with a fork. Stop heat immediately. Carefully use a spatula to transfer the fish to another large plate. Use chopsticks to remove the ginger and green onion from inside and above the fish, and discard the used ginger and onion.
CHINESE GINGER-SOY STEAMED FISH RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.8/5 (101)Total Time 30 minsCategory Entree, DinnerCalories 388 per serving
STEAMED WHOLE FISH, CHINESE STYLE - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (38)Total Time 35 minsCategory Fish And SeafoodCalories 307 per serving
CANTONESE STEAMED FISH: A 20 MINUTE RECIPE - THE WOKS …
From thewoksoflife.com
5/5 (166)Calories 239 per servingCategory Fish And Seafood
CHINESE STEAMED FISH (THE BEST RECIPE!) - RASA MALAYSIA
From rasamalaysia.com
HOW TO PREPARE STEAMED FISH THAT ABSOLUTELY BLOW YOUR …
From tasteasianfood.com
STEAMED FISH WITH GINGER AND SOY SAUCE - DELIGHTFUL PLATE
From delightfulplate.com
15-MINUTE GINGER SOY ASIAN STEAMED FISH | CHEW OUT LOUD
From chewoutloud.com
4.8/5 (4)Category Dinner, MainCuisine AsianTotal Time 14 mins
- Dry fish fillets thoroughly with paper towels. Place in a single layer in a 9×13 glass dish or other large microwavable dish.
- In a bowl, whisk together all remaining ingredients (except for cilantro and green onions) until well combined. Pour evenly over the fish, ensuring that both sides of fillets are coated with sauce. Sprinkle evenly with cilantro and green onions on top of fillets. Tightly cover dish with two layers of cling wrap. Microwave on high for 4-6 minutes, depending on thickness of your fish; if your microwave doesn’t have a turntable, be sure to rotate the dish halfway into cook time. If needed, add another 1-2 minutes of cook time; cooked fish should be firm and flaky at the center.
CHINESE STYLE STEAMED FISH RECIPE | BON APPéTIT
From bonappetit.com
STEAMED FISH - SOUTHEAST ASIAN RECIPES - NYONYA COOKING
From nyonyacooking.com
CHINESE STEAMED FISH (EASY & AUTHENTIC) - TIFFY COOKS
From tiffycooks.com
【FRIED STEAMED FISH】 RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
TOP 44 CHINESE STEAMED FISH FILLET RECIPE RECIPES
From nyamaneilang.coolfire25.com
BáNH NậM (VIETNAMESE STEAMED RICE DUMPLINGS WITH SHRIMP AND …
From seriouseats.com
FISH & SEAFOOD RECIPES: BROWSE ALL | THE WOKS OF LIFE
From thewoksoflife.com
CHINESE STEAMED COD FISH RECIPE GINGER SAUCE | I HEART UMAMI®
From iheartumami.com
CHINESE STYLE STEAMED FISH | 8 MINUTES | LOWCARBINGASIAN
From lowcarbingasian.com
BEST CHINESE STEAMED FISH RECIPE |NEW CHINES FISH RECIPE - YOUTUBE
From youtube.com
STEAMED FISH, THE CHINESE WAY (清蒸鱼) - RED HOUSE SPICE
From redhousespice.com
ASIAN STEAMED FISH (ULTIMATE GUIDE & VIDEO) - HEALTHY WORLD …
From hwcmagazine.com
CHINESE STEAMED FISH WITH GINGER SHALLOT SAUCE - RECIPETIN EATS
From recipetineats.com
3 UNIQUE ASIAN GREENS RECIPE IDEAS | MARION'S KITCHEN
From marionskitchen.com
FAMOUS CHINESE FISH RECIPES YOU NEED TO TRY
From lifestylefoodies.com
You'll also love