Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, traditional chinese style steamed fish. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Traditional Chinese Style Steamed Fish is one of the most popular of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Traditional Chinese Style Steamed Fish is something which I have 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 particular recipe, we have to first prepare a few ingredients. You can have traditional chinese style steamed fish using 5 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Traditional Chinese Style Steamed Fish:
- Prepare Freshly Killed Fish
- Prepare Ginger
- Get Chives
- Get Light soya sauce/fish soya sauce
- Take Oil
This traditional method of preparing fish preserves its natural flavor while also adding ot… Home Recipes Fish & Seafood Steamed Whole Fish, Chinese Style. This Chinese steamed whole fish is an essential dsh to add to your collection of cook-at-home authentic Chinese recipes! Specializes in all things traditional Cantonese and American Chinese takeout. I don't have a steamer though so this is how I do it.
Steps 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!
Chinese-Style Steamed Whole Fish with Ginger and Scallions. Steamed whole fish is something I often order out, because it's consistently good. It's also something I've always feared would never taste as good at home, one of those Chinese dishes that just tastes better, for whatever reason, in a. Cantonese style Chinese steamed fish with ginger and spring onion. Get the tips on how to cook the perfect Chinese steamed fish.
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