Cantonese Steamed Fish
Cantonese Steamed Fish

Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a special dish, cantonese steamed fish. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Cantonese Steamed Fish is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Cantonese Steamed Fish is something which I have loved my whole life.

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. 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.

To begin with this recipe, we must prepare a few components. You can cook cantonese steamed fish using 10 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Cantonese Steamed Fish:
  1. Take 1 white meat fish, more or less 400 gr (I used trout fish)
  2. Prepare 6 cloves garlic, minced
  3. Prepare 4 inches ginger, thinly sliced into toothpicks size
  4. Make ready 2 green onions, thinly sliced
  5. Make ready 2 Tbsp seafood soy sauce (I used Lee Kim Kee Seasoned Soy Sauce for Seafood)
  6. Take 2 Tbsp water
  7. Prepare 1/4 tsp salt (if you like it a bit salty - I didn’t use any)
  8. Get 1/4 tsp white pepper powder or to taste
  9. Take 2 Tbsp sesame oil
  10. Make ready slices red chili peppers for garnish

A classic and popular dish, this Cantonese style steamed fish is a fast and tasty way to prepare any type of white. If I were to rate how easy this dish is, I would say this is very beginner friendly. Basically, place fish (whole or fillet) in a steam proof dish. I love Chinese-style steamed fish-fresh-from-the-tank live fish steamed with soy sauce and topped I am very fortunate to have learned the secret recipe and tricks from a Cantonese chef that would.

Instructions to make Cantonese Steamed Fish:
  1. Wash and pat dry the fish with paper towel. Place the fish on top of a heat resistant plate.
  2. Arrange garlic on top of the fish. Add soy sauce, water, salt (if you use some), and white pepper powder.
  3. Heat water in a pot until boiling. Place the fish in the pot and cover it with the lid. Steam fish for 10 minutes. Remove from the heat.
  4. Place green onions, ginger, and red chili peppers on top of the fish.
  5. Heat sesame oil in a small pan until it’s very hot. Pour the oil on top of the fish.
  6. Serve immediately over steamed white rice! Yum! 😋

To make the fish, pat the fish dry with kitchen towels and rub evenly with the salt, rubbing it inside the Put the plate of fish in the steamer or on the rack, cover tightly and steam until it is just cooked. Recipe at: http://www.themeatmen.sg/cantonese-steamed-fish The key to a fish or any seafood dish is always in the freshness, the eyes of the fish must be bright Cantonese-Style Whole Steamed Fish. While the fish is steaming, prepare the sauce in a small saucepan. First, saute half of the julienned ginger and all of the garlic with a bit of. Though we are using a Cantonese way of making steamed fish, please note that in Cantonese cuisine, where sea fish is mostly used for steamed fish, marinating is not needed.

So that is going to wrap it up with this special food cantonese steamed fish recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!