How to Cook Tasty Asian steamed fish

Delicious, fresh and tasty.

Asian steamed fish. This recipe for Chinese ginger-soy steamed fish comes from cookbook author Farina Kingsley with permission of Aimee Bianca, YC Media. Kingsley says steaming is a popular Cantonese culinary technique that produces delicious, healthy, and moist foods. It is an especially great way to cook fish.

Asian steamed fish Rinse the fish under cold water and pat dry. Carefully remove fish and place on a long platter. Pour the hot oil over the steamed fish. You can cook Asian steamed fish using 7 ingredients and 4 steps. Here is how you cook it.

Ingredients of Asian steamed fish

  1. Prepare 300 grams of fish.
  2. You need 2 tablespoon of soy sauce.
  3. It's 2 tablespoon of cooking wine.
  4. You need 1 teaspoon of sesame oil.
  5. You need 20 grams of ginger.
  6. You need 10 grams of spring onion.
  7. It's 1 of chili (optional).

Put the pan back onto the stove, add the soy sauce mixture and stir well. As soon as the sauce boils, pour the soy sauce over the fish. Top the fish with a handful of spring onions and coriander leaves and serve the steamed fish immediately with steamed white rice. In many Chinese families, steamed fish are always listed top of their most cooked recipes.

Asian steamed fish step by step

  1. Sprinkle salt and pepper on both side of fish then leave it for 10 mins. Wipe down the extra water on the fish. Put the ginger. Spring onion and chili on top of the fish.
  2. Prepare the sauce : soy sauce. Cooking wine and sesame oil.
  3. Prepare the steamer. Use the Chinese frying pan if you don’t have one..
  4. Sprinkle the source on top of the fish. Steam for 10 mins after the water is boiled. Voilà ❤️.

Steamed fish with ginger and spring onions is one of the easiest and best steamed fish recipe available. There are many reasons why steaming the fish is preferred over other methods of cooking. Firstly, it is much healthier and secondly, most of the. 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. A steamed whole fish with Ginger, Scallion, Soy and cilantro is a big favorite on any Chinese table, and it's almost always served at holiday meals and special occasions.