Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, chinese cantonese steamed fish. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Chinese Cantonese Steamed Fish is one of the most favored of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Chinese Cantonese Steamed Fish is something which I’ve loved my whole life. They are nice and they look wonderful.
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.
To get started with this particular recipe, we must prepare a few ingredients. You can have chinese cantonese steamed fish using 15 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to make Chinese Cantonese Steamed Fish:
- Prepare Meat
- Take 250 G Cod or any fish of your choice
- Get 1-2 stalks Spring Onion
- Get 2 inches Shredded Ginger
- Prepare Sauce
- Get 3 TPBS Light Soy Sauce
- Make ready 3 TPBS Water
- Take 1 Pinch Salt
- Take Left over Smashed Spring onion stem from shredded ones
- Take Half an Inch of Shredded Ginger
- Prepare 1 TSP Shaoxin Rice Wine
- Make ready Flavoured Sizzling Oil
- Make ready Rice Bran Oil
- Take Sesame Oil
- Get 1 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.
Steps to make Chinese Cantonese Steamed Fish:
- Shred all your spring onions and keep the stem
- Soak shredded Spring Onions in cold water to make it curly
- Shred all your required amount of ginger
- Lay fish on the plate
- Put 2 inches of shredded ginger on top of the fish
- Steam it for approximately 8 mins depending on how thick your fish is.
- Now, prepare the sauce, smash spring onion stem
- Put all sauce ingredients into a small sauce pan
- Remove from the heat once it starts to bubble
- Add shaoxin wine last & set it aside
- Remove fish from steamer after 8 minutes and drain excess water
- OPTIONAL: Remove steamed ginger, but I prefer it on.
- Pour sauce over it and garnish it with curly shredded spring onions. You may also add a slice or 2 of chilli.
- Pour a small amount of Rice Bran oil & sesame oil into a saucepan
- Stir fry ginger until it’s golden
- Pour hot flavoured oil over your fish and VOILA!
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. Steamed fish is always one of the most saleable cuisines in Chinese restaurants. Instead of grilling or deep frying, we steamed the fish to preserve its Cantonese Style of Steamed Fish. In essence, the following factors need to be considered when steaming the fish: Type of fish - We don't steam all.
So that is going to wrap this up for this special food chinese cantonese steamed fish recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
