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Thursday, May 21, 2009

Steamed Fish (Chinese Style)

Global Cuisine > Chinese > Steamed Fish (Chinese Style)
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Serves 3-4

Ingredients :

1 live fish (about 1.5 lb or less)
2 inches ginger (peeled and cut into thin strips)
1 stalk scallion (cut into 2-inch length, and then cut into thin silken threads)
Some cilantro leaves
2 tablespoons cooking oil
1 tablespoon shaoxing wine or rice wine

Steamed Fish Soy Sauce Mixture:
4 tablespoons light soy sauce
2 tablespoons shaoxing wine or rice wine
2 tablespoons water
1/4 teaspoon sesame oil
3 dashes white pepper powder
2 tablespoons rock sugar (grind into powder form) or (to taste)

Method :

1. Clean and remove fish scales, guts, gills, etc. and pat dry. Blend the soy sauce mixture in a small bowl and set aside.

2. Lay the fish on a plate and drizzle 1 tablespoon shaoxing (or rice) wine on top of the fish. Top the fish with 1/2 of the cut ginger strips.

3. Heat up a wok with enough water for steaming. Wait for the water to boil. As soon as it boils, place your fish inside the wok, propped up with a small inverted bowl or a couple of wooden blocks (meant for steaming). Cover your wok tightly and set your kitchen alarm for 8 minutes.
As soon as the fish is done steaming, transfer it out from the wok. Discard the fish water and ginger strips. Lay the remaining ginger strips on top of the fish.

4. Heat up a pan over high heat and add 2 tablespoons of cooking oil, swirl around until it’s hot. Pour the hot oil over the steamed fish. Put the pan back onto the stove, add the soy sauce mixture and stir well. As soon as the sauce bubbles up and boils, pour the soy sauce over the fish. Topped with scallions and cilantro leaves on the steamed fish.

5. Ready for serve.

Remark :

Secret Techniques for Steamed Fish (Chinese Style)

1. Fresh fish; preferably alive and swimming in a tank. (8-10 minutes steaming time).
i) 8 minutes for a smaller fish
ii) 10 minutes for a bigger fish.

2. Discard the fishy and cloudy fish “water” after steaming. Contrary to common belief, it doesn’t add flavors to a steamed fish dish. If any, it will leave a bitter–from the fish guts if the fish was not cleaned properly and fishy taste.

Global Cuisine > Chinese > Steamed Fish (Chinese Style)
152 of 177 < prev next >


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