Cantonese Steamed Fish
Cantonese Steamed Fish

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, cantonese steamed fish. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Cantonese Steamed Fish is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Cantonese Steamed Fish is something that I have loved my entire life.

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. This Cantonese steamed fish is one of our family's favorites. The whole fish is steamed and then dressed with julienned green onion (scallion) and ginger.

To get started with this particular recipe, we must prepare a few ingredients. You can cook cantonese steamed fish using 10 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Cantonese Steamed Fish:
  1. Take 1 white meat fish, more or less 400 gr (I used trout fish)
  2. Make ready 6 cloves garlic, minced
  3. Take 4 inches ginger, thinly sliced into toothpicks size
  4. Get 2 green onions, thinly sliced
  5. Prepare 2 Tbsp seafood soy sauce (I used Lee Kim Kee Seasoned Soy Sauce for Seafood)
  6. Prepare 2 Tbsp water
  7. Make ready 1/4 tsp salt (if you like it a bit salty - I didn’t use any)
  8. Get 1/4 tsp white pepper powder or to taste
  9. Take 2 Tbsp sesame oil
  10. Prepare slices red chili peppers for garnish

Flavors of ginger, cilantro and green onion make this light and easy Cantonese steamed fish a standout dish for a quick weeknight dinner, or the perfect side for a full Chinese meal. I love Chinese-style steamed fish-fresh-from-the-tank live fish steamed with soy sauce and topped I am very fortunate to have learned the secret recipe and tricks from a Cantonese chef that would. In Chinese cuisine, steaming a fish is the best way to showcase the freshness of a fish. A classic and popular dish, this Cantonese style steamed fish is a fast and tasty way to prepare any type of white.

Steps to make Cantonese Steamed Fish:
  1. Wash and pat dry the fish with paper towel. Place the fish on top of a heat resistant plate.
  2. Arrange garlic on top of the fish. Add soy sauce, water, salt (if you use some), and white pepper powder.
  3. Heat water in a pot until boiling. Place the fish in the pot and cover it with the lid. Steam fish for 10 minutes. Remove from the heat.
  4. Place green onions, ginger, and red chili peppers on top of the fish.
  5. Heat sesame oil in a small pan until it’s very hot. Pour the oil on top of the fish.
  6. Serve immediately over steamed white rice! Yum! 😋

To make the fish, pat the fish dry with kitchen towels and rub evenly with the salt, rubbing it inside the Put the plate of fish in the steamer or on the rack, cover tightly and steam until it is just cooked. If I were to rate how easy this dish is, I would say this is very beginner friendly. Basically, place fish (whole or fillet) in a steam proof dish. Recipe at: http://www.themeatmen.sg/cantonese-steamed-fish The key to a fish or any seafood dish is always in the freshness, the eyes of the fish must be bright The Cantonese-style Steamed Fish recipe out of our category saltwater Fish! Arrange garlic, ginger, greens of scallions, and mushrooms on top of fish.

So that is going to wrap this up with this special food cantonese steamed fish recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!