Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, traditional chinese style steamed fish. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Traditional Chinese Style Steamed Fish is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Traditional Chinese Style Steamed Fish is something which I’ve loved my whole life.
Celebrating Lunar New Year by making traditional Chinese Steamed Fish! The traditional Chinese way of steaming white pomfret fish include using salted vegetables, salted plum, tomatoes, ginger slices and some chili padi White pomfret fish meat has a very tender texture, hence best served through the steaming method to retain most of its freshness. It is one of the most.
To get started with this recipe, we must prepare a few ingredients. You can have traditional chinese style steamed fish using 5 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Traditional Chinese Style Steamed Fish:
- Get Freshly Killed Fish
- Take Ginger
- Prepare Chives
- Make ready Light soya sauce/fish soya sauce
- Prepare Oil
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Instructions to make Traditional Chinese Style Steamed Fish:
- This fish was killed on the day. Before cooking clean out the stomach, if u see blood clots etc take them out as much as possible. Its a MUST or its gonna taste very fishy. Use a knife to scrape out all the scales on the fish, watch out mostly on the end of tails, stomach n neck area. Its messy but need to be clean well or u will be having scales in your food. Rinse well afterwards n pat dry.
- Some ginger cut in shreds, some in slices. Chives in thin shreds.
- Looking at the fish eyes can tell the freshness. Picks ones that blings 😂 pop those slice of ginger in the stomach area, some shreds under the fish, and on top before steaming. We usually eat them right after its been cooked, never cooked in advance. So just prep them earlier, wrap it up n place in fridge until meal time.
- Get a pan, boiling water with tray, place fish in for 11 mins, cover lid. The fish im having is around 20cm long which takes around 11mins if bigger ones like 25~30cm takes 13~15mins. If the fish is big and fat carve 2 to 3 scars on its body (4cm deep) each sides to make it cook evenly. Timing must be precise or its gonna be overcooked or undercook. After steaming drain out half the water from the plate, place chives on top then pour 50ml soya sauce.
- This part is a MUST get a pot with oil and heat it for 3 mins, around 2 spoonful. Carefully and quickly pour the oil on top of the fish evenly. The oil will sizzle while pouring if not which means not hot enough. This will make the fish more silky.
- Served Hot! Done!
Get the tips on how to cook the perfect Chinese steamed fish. The quick steaming method to cook this fish results in moist and tender flesh and the sauce has an umami fragrance which just makes you want to eat more rice. 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. Chinese Steamed Fish - Learn how to make restaurant-style Chinese steamed fish with this easy steamed fish recipe, with steamed fish pics.
So that’s going to wrap this up with this special food traditional chinese style steamed fish recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
