Chinese Steamed Whole Fish Recipes

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.

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.

Steps:

• Clean and scale the fish and remove the insides, however, leave the head and tail on.
• Rinse under cold water and then pat dry.
• Place the fish in an oblong oven proof/microwave proof dish and add a little rice wine to both sides.
• After 5 minutes, remove the wine.
• Place two whole scallions under the fish to prop the fish up, which will allow steam to flow underneath.
• STEAMING THE FISH: Place water in a large wok and using a flat round trivet on top of the wok, bring water to a boil.
• Place the fish plate on the trivet and cover.
• Steam the fish for about 10-15 minutes, use a fork to poke the flesh of the fish to see that it is done (It should be white and not translucent, don't overcook).
• Remove the fish plate from the wok, pour off the cloudy liquid, discard the scallions and then place the plate in the kitchen sink.
• (Why? Cause when you pour hot oil over the fish, it will splatter all over).
• As an alternative for steaming, put plastic wrap over the fish plate and then into the microwave oven.
• Microwave on high for about 5-6 minutes; check for doneness as noted above, and pour off the cloudy liquid and discard the scallions.
• Sprinkle the fish with pepper& salt.
• Spread over the fish the scallions and ginger strips.
• In a small frying pan add the peanut& sesame oil and heat just to smoking.
• Then pour smoking oil over the fish, be careful with the oil splattering.
• Next add the soya sauce.
• Serve hot with white rice and chinese vegetables toped with oyster sauce!