Chinese steamed fish is a traditional dish, which belongs to the Lu cuisine. This dish is one of the Chinese New Year festival dishes. It symbolizes the joy and peace of the New Year. After steaming the fish, it not only maintains the original taste and nutritious but also become more delicious and tenderer.
Note for cooking perfect Chinese steamed fish
1. Select a suitable fish
It is best to use larger fresh fish, such as aconite, catfish, grass carp, carp, sea bass, and anchovy. The steamed sea bass tastes are the best.
2. Cut the fish correctly
You need to cut the spine of the fish to make the fish fan-shaped, but keep the belly connected.
3. Use the right soy sauce
Seasoned soy sauce has a rich flavor and a light color. It is mostly used for steaming seafood or fish. It is not suitable to use light soy sauce or dark soy sauce to steam fish. The former will be salty and the latter will be black.
4. Place the ingredients correctly on the steaming dish
Put the ginger, green onion and garlic under the fish on the steaming dish to elevate the fish so that it can heat the fish evenly, and the fish will be more delicious and tender.
5. Pouring hot oil over steamed fish
Fish should be topped with hot oil after steaming, this method can make the fish delicious and juicy, but not too dry or fleshy.
Chinese steamed fish recipe
You’ll need:
2 spring onions
3 tablespoons seasoned soy sauce
4 slices ginger
1/2 teaspoon salt
3 tablespoons cooking wine
1 catfish
4 millet peppers, minced
3 tablespoons soy sauce
5 cloves garlic
1 carrot
How to make Chinese steamed fish
1. Wash the fish, remove the tail fins, and cut off the fish head and tail. Cut the fish into pieces in accordance with the rules but keep the fish together.
2. Transfer the fish in a bowl, and add ginger, garlic, salt, soy sauce, cooking wine and seasoned soy sauce. Marinate it for 10 minutes. Slice the carrot and cut green onions shred the ginger and garlic.
3. And put the green onions, ginger and garlic on a plate. Then, transfer the fish to it. Place the fish head in the middle of the plate, and place the carrots and millet peppers as shown in the picture.
4. Transfer the plate in the steamer and heat it under 200°C/392°F for 20 minutes. Heat a wok with oil, and pour the hot oil on the fish. Garnish with green onions and serve.
Chinese Steamed Fish
Ingredients
- 2 spring onions
- 3 tablespoons seasoned soy sauce
- 4 slices ginger
- 1/2 teaspoon salt
- 3 tablespoons cooking wine
- 1 catfish
- 4 millet peppers minced
- 3 tablespoons soy sauce
- 5 cloves garlic
- 1 carrot
Instructions
- Wash the fish, remove the tail fins, and cut off the fish head and tail. Cut the fish into pieces in accordance with the rules but keep the fish together.
- Transfer the fish in a bowl, and add ginger, garlic, salt, soy sauce, cooking wine and seasoned soy sauce. Marinate it for 10 minutes. Slice the carrot and cut green onions shred the ginger and garlic.
- And put the green onions, ginger and garlic on a plate. Then, transfer the fish to it. Place the fish head in the middle of the plate, and place the carrots and millet peppers as shown in the picture.
- Transfer the plate in the steamer and heat it under 200°C/392°F for 20 minutes. Heat a wok with oil, and pour the hot oil on the fish. Garnish with green onions and serve.
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