Tuesday, March 5, 2013

Chinese Steamed Fish

The steam method is the best way to cook a fish. However, if the fish is not fresh, it is better to shallow fry it or cook it with sauces in order to eliminate the fishy smell of the fish. I prefer to steam rather than to fry my fishes as it is easier to prepare and to cook. Here are the ingredients and methods to cook a steamed fish.


  • 1 medium sized whole white fish fillet, gutted and scales removed
  • 1/2 teaspoon salt
  • 2 tablespoons soy sauce
  • 1/2 teaspoon rice wine vinegar
  • 1 tablespoon sesame oil
  • 4 slices fresh ginger, julienned
  • 2 large spring onions, julienned
  • chopped cilantro, to sprinkle over top

Cooking Steps:

  1. Rinse and drain fish. Score the skin at 1/2 inch intervals on both sides.
  2. Place the fish on a large plate, and sprinkle with salt inside and out.
  3. Place the fish in a steamer basket and place in a wok, or use a regular Western steamer pot.
  4. Sprinkle the fish evenly with the ginger slices, then cover with a lid.
  5. Steam the fish on medium heat for about 10 minutes.
  6. Meanwhile, mix soy sauce and vinegar.
  7. When the fish is flaky and cooked, place it on a serving plate.
  8. Pour sauce over fish.
  9. Toss out any water from the wok, and add oil and green onions.

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