Video on IG Stories Highlights.Next, drizzle the sauce around, rather than onto, the fish to avoid making the garnish soggy. Cantonese Steamed Fish (with Pro Tips You Need To Know). Pan fry the fish over medium-high heat until both sides are golden brown and cooked through. Deep fry fish until cooked then place in a paper lined towel to remove excess oil. 12. Try exclusive recipes with step-by-step video instruction from Pro instructors. If you are using fillet fish, you only need about … Remove fish from the refrigerator 30 minutes prior to steaming. However, my guilty pleasure is the near gelatinous interstitial flesh that runs through its fins—the bits that diners who don’t know any better discard. Steam for 6 minutes. 3. Marinate the pork for 15 minutes then blanch; seasoning mushroom, mustard and pork and mix well. As soon as the sauce bubbles up and boils, pour the soy sauce over the fish. 10. RUB THE FISH WITH SALT FRESH FISH This will help to cook both sides of the fish evenly and prevent the skin from sticking to the plate too, STEP THREE: SET UP THE STEAMER Remove from heat. 6. It is the same to me. Remove from the steamer and top fish … Drain and set aside. 3. amzn_assoc_search_bar = "true"; Tried this recipe? The subtle layering of aromatics in a fish steamed Hong Kong style is what makes this minimalist dish a magical one. Pour 2-3 tbsp Lee Kum Kee Seasoned Soy Sauce for Seafood and hot oil. Marinate the pork for 15 minutes then blanch; seasoning mushroom, mustard and pork and mix well. • Place fish on your selected plate and stuff its cavity with sliced ginger. As I brought this Hong Kong style steamed fish to the dining table the other day, my daughter T2 demanded for the tender cheeks. How to Start a Food Blog (without breaking the bank), Easy Nian Gao Recipe (Tikoy/Fa Gao/Kue Bakul). The whole fish is steamed and then dressed with julienned green onion (scallion) and ginger. And finally, the fish balls. Instructions 1. So healthy, that they recommend 2x per week. Place beaten eggs in a shallow dish then dip fish fillets one at a time. Let the fish continue to steam for 2 minutes I don’t. To check if the fish is cooked look for eyes popping out and the side fins to be raised. Creamy Avocado Sauce for Pasta Yummly. After 12 minutes, turn off the heat but do not open the lid yet. Arrange fish fillet on the plate and add the ingredients from step 1 on top. Cut the bok choy into quarters lengthwise and boil or steam in the microwave. 2. Add spinach and toss until wilted. If you plan to steam in a wok, you can skip the plate and use chopsticks to hold the fish. In a large skillet, heat sesame and olive oils. Now, you’re prepped and ready to go once it’s time for you to serve your fish steamed Hong Kong style. • Once water is boiling, transfer the plate of fish into the steamer. Keep in fridge (covered) for at least 30 minutes if you can. https://southernboydishes.com/2015/02/24/hong-kong-style-sea-bass pour out the accumulated fish juices into a separate bowl. amzn_assoc_asins = "B01JRT2WOG,B074CSV98T,B075VBQTRQ,B00060OHZS"; Save my name, email, and website in this browser for the next time I comment. I am a fan of the elegantly powerful Bentong ginger for this use. I went directly for the collagen laden eyes. To make the sauce, heat a wok or small saucepan to medium high heat, … 12. STEP 3. In addition to using various sauces on the Chee Cheung Fun, the local food is also used to match with fish balls, meatballs, and pigskin or use a variety of stuffed tofu and to use chili sauce, sweet sauce, shrimp paste or curry paste. This Cantonese steamed fish recipe with soy, scallion and ginger a a must-try fish recipe. Cover the pan tightly and gently steam the fish until it is just cooked. 3. You can also use grouper, red snapper, white pomfret, tilapia (I used it in the video), halibut, or any white fish you like really! 2) Line plate with a spring onion and top with fish. Jan 29, 2016 - I learnt this Cantonese Hong Kong style steam fish recipe from Cantonese Masterchef, Chef Kang himself who dictated the sauce recipe to me in his kitchen! Place the fish from Step 1 in a microwave-safe cooking dish, and pour the sauce over the top. You will hear a sizzling sound with very few , easy to find ingredients. This help to steam the fish evenly on both sides and help to prevent the skin from sticking to the plate. • Once water is boiling, transfer the plate of fish into the steamer. Simmer for 10 minutes until the curry sauce thickens and the fish balls are warmed through. Trim off spring onion roots then cut a 9cm length of the white bases. Just as important as the choice of fish when it comes to preparing steamed fish, I truly feel that the sauce (dressing) either makes or breaks the dish! Garnish with scallions. 2. For example, to steam a 600g fish in home kitchen, we only need 5-7 minutes to finish steaming a sea fish and 7-10 minutes to finish steaming a fresh water fish. STEP 4. Steam fish over high heat for about 12 minutes for 450 gr fish or until cooked through. In a saucepan, combine soy sauce, water, sherry and sugar and bring to a boil. As a kid one of the things that I look forward to when we go to Chinese restaurants was a steamed whole fish dish. Defrost fish fillet. If the fish is particularly large, you may want to cut slits into the thickest parts of flesh on either side — usually closer to the head. Place some sectioned green onion stalks on the steaming dish and place the fish on top. This Cantonese steamed fish is one of our family’s favorites. Spread about ⅓ of the scallions, ginger, and cilantro on the steamed fish (alternatively, you can wait to do this AFTER adding the sauce). Pour in some water Place fish fillets onto a plate and top with ginger. Cantonese style, steaming fish cooking with fresh bass. Place the oil (we use sunflower or peanut) in a small saucepan. I earn a small commission when you made purchase at no extra cost to you. Next, add in the soy sauce mixture to the pan and bring to boil. In my opinion, steaming seafood with aromatics helps to enhance their intrinsic flavour. You can tell the fish is cooked when the eyes popped out and the mouth is slightly opened. I always recognise this method of steaming as hong kong style steamed fish. The sauce mixture can be prepared the day before and chill in fridge until ready to use. The salt is then rinsed off with water If you are using fillet fish, you only need about 8-10 minutes to steam the fish 2. To make the most fresh-tasting Hong Kong style steamed fish that boasts the silkiest flesh, there are pro tips you need to know: Fresh fish 350 g [1 pc] Ginger 2 slices [shredded] Green onion 1 pc [shredded] Green onion 2 pcs [cut into 10cm sections] Lee Kum Kee Seasoned Soy Sauce for Seafood 60 mL It takes about 12 minutes to steam a whole fish ranging from 500-800g at 100 degrees Celsius.Remove from the steamer. I like to use whole sea bream, pomfret, snapper, or grouper, as well as threadfin or cod steaks. Su-Lyn is Aun's better half and for many years, the secret Editor behind this blog known to readers simply as S. Su-Lyn is an obsessive cook and critical eater whose two favourite pastimes are spending time with her three kids and spending time in the kitchen. with very few , easy to find ingredients. You just need to know few tips to get the maximum result out of it . 4. )Ginger is included to mitigate any unappealing fishiness in steamed fish. 1. Making this Cantonese steamed fish is really not hard at all. Cover and steam for 10 minutes. Bring to a boil and let thicken. This will help to remove fish odor and retain moisture and freshness of the fish when cooked. It also tastes fabulous drizzled onto steamed rice. 2. Those live fishes are for customers to choose and the chef or chef’s helper will catch the fish, prepare and cook it on the spot. Serve some sauce with each portion of fish. 3. Learn how your comment data is processed. Save remainder for another use. When I was younger, I loved my mom's steam cod fish You know moms. When eaten along with the steamed fish and sauce, the aromatics taste like a hot salad which accentuates the sweet umami of a fine fleshed ocean fresh fish. Gently scrape the thin skin off the tiny root with a sharp knife. Heat control is crucial here. While the fish is steaming half way, heat sauce ingredient in a pot and bring to a boil. Hong Kong-style Steamed SeaBass 港蒸金目鲈 Restaurant-styled steamed fish with sweet and savory soy sauce. Make a few slits on the fish where the flesh is thick, I use a wok with a lid. This aids cooking. My favorite way is to steam 5 minutes and stand for another 1 to 2 minutes. Make sure you fill up the steamer with enough water. A food blog that brings you tried and true Asian recipes. Time limit is exhausted. Cooking the fish: Prepare the steamer. Rinse cod fillet and pat dry with kitchen towels. In general Singaporean Chinese/Cantonese restaurant parlance, Hong Kong style fish is steamed with aromatics (usually ginger, spring onion, coriander) then finished with hot oil and a light soy sauce dressing (commonly a combination of soy sauce, sugar and a little water). Preparation. Refrigerate if you’re prepping in advance. This is to help ensure that the fish is cooked evenly.When ready to serve, steam the fish. Place a metal trivet on the wok. Salt helps to remove the fishy stench and enhance the aroma of the dish. 3. I use them to prop the fish up to ensure even cooking. The oil will sizzle and may splatter. This will help to remove fish odor and retain moisture and freshness of the fish when cooked. Clean fish by rubbing some salt on the skin and inside. The Best Hong Kong Style Sauce Recipes on Yummly | Hong Kong Xo Sauce, Homemade Citrus Cranberry Sauce, Apple And Spice Cranberry Sauce ... Yummly Recipe Basics: Tzatziki Sauce Yummly. Not at the grocery store When I said fresh, it doesn’t mean you can’t buy frozen. Meanwhile, shred spring onion, and soak in water until it curls up (about 1 - 2 minutes). If using fish fillets tuck ginger under and over the fish. TIMING IS EVERYTHING A hot oil is then drizzled over the green onion and ginger, creating that sizzling sound (LOVE IT!). It takes about 12 minutes to steam 450-500 gr whole fish. Put the plate of fish into the steamer or onto the rack. setTimeout( If using fish fillets tuck ginger under and over the fish. notice.style.display = "block"; light soy sauce 3 tbsp. 2. Clean fish and pat dry. Turn off the heat and let the residual heat continue to steam the fist for the next 2 minutes, 1. Remove from the pan, cover to keep warm. Please reload CAPTCHA. Place ginger on a steaming dish, place fish on top. Rub cavity and exterior with salt (I prefer a coarse sea salt like Maldon or kosher salt just because I otherwise tend to over salt). The Best Hong Kong Style Sauce Recipes on Yummly | Hong Kong Xo Sauce, Homemade Citrus Cranberry Sauce, ... Cook like a Pro Make dinner tonight, get skills for a lifetime. The fish tank was not for decoration. Cool & store in fridge until ready to use. 7. Your email address will not be published. Remove from heat. Place the finishing oil in a … While the fish is steaming, heat a little oil in pan and fry the minced garlic till golden brown and crispy. timeout Drain off excess liquid. Rinse it (my habit for sanity) and squeeze excess water. 1 1 1/2-lb. Place the oil (we use sunflower or peanut) in a small saucepan.Now, you’re prepped and ready to go once it’s time for you to serve your fish steamed Hong Kong style. Lay the fish over the spring onions. Ingredients. Any white fish fillet can be used: tilapia, cod fish, halibut, sole, flounder. Remove fish from the steamer, pour away the steaming liquid. Lower heat & simmer for 10 minutes. Remove from the heat and very carefully drizzle this hot oil over the green onions and ginger. (I usually save the delicate green tops for another purpose such as adding vegetal sweetness and colour to a beef stir-fry. I scrape its exterior off with a small knife blade to help release its deliciousness. Place fish fillets inside the bowl with flour mix one or two at a time then cover and shake to coat fish evenly. 12. Cover and steam for 10 minutes. Heat sauce ingredient in a small pan and bring to a boil and cook until sugar has dissolved. Season with pepper and set aside. amzn_assoc_marketplace = "amazon"; Tuck ginger slices inside the fish cavity and along the top of the fish. Not too much water too that it boils over the steaming dish. Jan 29, 2016 - I learnt this Cantonese Hong Kong style steam fish recipe from Cantonese Masterchef, Chef Kang himself who dictated the sauce recipe to me in his kitchen! Pour 2-3 tbsp Lee Kum Kee Seasoned Soy Sauce for Seafood and hot oil. Taste the fish juice. amzn_assoc_ad_type = "smart"; 1. Pour away the water from the plate. FILLET FISH When you are ready to steam the fish, add water and scatter the rest of the ingredients (ginger strips, salted plums, tomatoes, remaining salted vegetables & mushrooms) over the fish and around the plate. Now, you can pour/spoon the cooked sauce over the steamed fish. Rub both … Steam 8 mins over high heat. Heat gently and stir until the sugar dissolves. Saute shallot, ginger and white spring onion dices. Learn More. Arrange fish fillet on the plate and add the ingredients from step 1 on top. Ingredients. Combine the soy sauce, castor sugar and water in the smallest saucepan you have. Overcooking will make the flesh tough Required fields are marked *. Heat gently and stir until the sugar dissolves. She looks forward to combining the two in the years to come. Then garnish with ginger, spring onions and coriander leaves.Heat the oil until it begins to smoke. Rinse off an pat the fish really dry with absorbent paper towel. var notice = document.getElementById("cptch_time_limit_notice_35"); Now that you know the basic for steaming fish, are you ready to whip up this Cantonese-style steamed whole fish? When I was younger, I loved my mom's steam cod fish You know moms. Scatter julienned green onion and ginger on the fish amzn_assoc_title = "Shop similar products use in this recipe"; Strain. 1. It is ordinary steamed fish with soy sauce and shallot oil. Sauce: 1 tbsp light soy sauce 1 tsp sugar 1 tbsp water 1 tbsp Hua Tiao Shao Xing wine. amzn_assoc_placement = "adunit0"; So healthy, that they recommend 2x per week. Add some more oil in … }, Place the fish on top and top it with more ginger and scallions. When water comes to a rapid boil, steam fish over high heat for 12 to 15 minutes (depending on the size of your fish). When the water is boiling hot, place the fish into the steamer and steam for about 10min. This gives subtlety to their power. Place ginger in the middle of the steaming dish, and place fish on top the ginger. PROP THE FISH UP Steam at high heat fro 15 minutes or until fish is cooked. Bring water in the steamer to a boil and steam fish over high heat for 6 minutes. Clean fish and pat dry. Bring water in the steamer/wok to a boil on high heat and place dish to steam for 7 minutes. Now, you can pour/spoon the cooked sauce over the steamed fish… Place fish on spinach; top with ginger and … STEP TWO: PREPARE THE FISH Place the fish from Step 1 in a microwave-safe cooking dish, and pour the sauce over the top. Place shredded green onion and ginger on top of the fish. Discard the water by using a spoon to scoop out / pour away. Do not overcook. Your email address will not be published. While the fish is steaming half way, heat sauce ingredient in a pot and bring to a boil. Smear on a topping of chinese black bean sauce evenly over the top of the fish (except the head and the tail). This usually sates T2’s small appetite. We called it canto style, which means we just steam it without adding much condiment in there. Cantonese style, steaming fish cooking with fresh bass. Steam 8 mins over high heat. Have it laid flat on a plate, then bring two cups of very hot water in a measuring cup. When the water is boiling, put in the fish, start the timer (max 10 minutes for 600 g fish, add 2 minutes for every 200 g) While steaming, prepare the seasoning sauce: mix the hot water with … Remove from the heat and very carefully drizzle this hot oil over the green onions and ginger. It’s what I set aside for my babies when they first move onto solid food. Discard the water by using a spoon to scoop out / pour away. Put fish on sectioned green onions. 3. Pour the hot oil over the steamed fish. 2) Line plate with a spring onion and top with fish. amzn_assoc_region = "US"; Cut another 9cm of the green-white section of the spring onions and julienne. Haha.. Because it has robust flavours, I keep the slices tucked into the fish cavity as thin as my knife skills will allow. Gut and scale fish. Reduce heat to low to keep warm. 5. Steaming fish Hong Kong style is incredibly easy. Steamed fish served with light soy sauce is synonymous with Hong Kong style steamed fish. Remove fish from the steamer, pour away the steaming liquid . 6 tbsp. })(120000); STEP FOUR: STEAM THE FISH Stuff ginger slices and a quarter of the green onions (white part) into the cavity of the fish. Place the finishing oil in … I would love to see it! I use a wok with a lid. For this dish, I like using spring onions, ginger and coriander.The white parts if the spring onion (I prefer the sweet, Thai ones for this dish) remain fairly firm after steaming. Heat up the cooking oil until really hot and you start seeing smoke started to rise. Put it into a plate, scatter ginger strips, spring onions and coriander. Finally, a drizzle of hot oil releases their aroma and draws them together. Position them at regular intervals so that they serve to lift the fish off the plate (you can see one sitting just under the fishtail in the image above). Add some more oil in the pan. }. Place ginger in the middle of the steaming dish, and place fish on top the ginger. This will cook the fish properly and quickly to ensure the flesh remains silky and tender Put the fish on a heat proof plate and scatter the ginger evenly over the top. (function( timeout ) { Add spinach and toss until wilted. plain greek yogurt, fresh dill, salt, cucumber, minced garlic and 2 more. Set aside. 5. Make sure it's enough to steam the fish so we don't have to refill water in the middle of steaming, which will disturb the cooking time. This will help to cook both sides of the fish evenly and prevent the skin from sticking to the plate too, Steam fish over high heat for about 12 minutes for 450 gr fish or until cooked through. You don’t have to open the steamer and refill water when you are halfway steaming the fish. If you have access to live fish, well, please go for it. display: none !important; Cut coriander stems just below where the leaves start to grow (roughly midway across its full length). function() { (Max 10min for 600g fish, add 1min for every 100g more) Meanwhile, prepare the sauce and heat it up using the … Julienne an additional section of ginger root (approximately 1 cm thick) for garnishing. STEAM ONLY OVER HIGH HEAT The root has a beguiling, savoury quality. ); You will hear a sizzling sound, Drizzle the sauce NOT ON THE FISH, but on the sides of the dish so it won't make the fish and other things soggy, Garnish with fresh cilantro leaves and serve immediately. If the flesh easily flakes off, fish is done. Ingredients. The taste is so clean and simple, yet incredibly delish. if ( notice ) Bring water in the steamer to a boil, While waiting or the water to boil, place the white part of the green onion sections on a steaming dish, place fish on top of this green onion. The fish is done when the eyes pooped out, the mouth is slightly open and the flesh flake easily, Remove the fish and pour away the liquid that has pooled on the plate, Scatter julienned green onion and ginger on the fish, Heat up the cooking oil until really hot and you start seeing smoke started to rise. Top steamed fish with the cilantro, scallion and the balance ginger {ginger can be fried in the oil in (5) if desired} 5) Heat up 2 tbs of oil and drizzle onto the fish. 2. 10. two Steam for 15 to 20 minutes, … 4. Learn how to make Hong Kong style Cantonese steamed fish with silky smooth flesh at home with all the pro tips you wish you know earlier. This site uses Akismet to reduce spam. While waiting, heat sauce ingredients in a pot to melt the rock sugar. amzn_assoc_linkid = "516173bcb8c77f26463a7667a61ee4a2"; Learn more. Remove from heat immediately and drizzle it over the ginger, spring onion and coriander garnish. Tuck ginger slices inside the fish cavity and along the top of the fish. Add a dash of pepper and drizzle sauce over. Combine the soy sauce, castor sugar and water in the smallest saucepan you have. This, also usually known as 清蒸 in chinese. Ingredients (serves 1-2) 1 slice cod fillet 3-4 slices ginger 1 heaped tbsp minced garlic vegetable oil spring onions. STEP ONE: PREPARE THE SAUCE Clean fish by rubbing some salt on the skin and inside. The sauce is more than soy sauce alone. Using the same pan/wok for heating the oil, heat up the sauce mixture, stir gently and bring to a boil. 1. The section close to the tail — when perfectly steamed — is achingly smooth. I use the steam function on my Miele steam combi oven. Place steam bowl in a steamer over 1 inch of boiling water, and cover. It’s also healthy, quick and delicious. If you are using fillet fish, you only need about 8-10 minutes to steam the fish, Once 12 minutes is over, turn off the heat but let residual heat to cook the fish for an extra 2 minutes. 9. STEP FOUR: STEAM THE FISH 1. Fry chopped garlic with oil in another pan until golden brown. It is a combination of soy sauce, spring onions, ginger, sesame oil, and shallots. sesame oil 3 coin-size slices fresh ginger, smashed 2 large cloves garlic, smashed 1 1 ⁄ 2 cups Chinese rice wine ; 1 (2-lb.) In another pan, fry chopped garlic with oil until golden brown. Please reload CAPTCHA. 2. Remove from the pan, cover to keep warm. Heat control is crucial here. 9. In a large skillet, heat sesame and olive oils. Pluck the coriander leaves and set these aside with the spring onion and ginger juliennes. to assemble: In a large soup bowl, place a bed of spinach. When you’re able to get a fish as fresh as this French farmed sea bream and steam it precisely, even a dish so minimalist can be exquisitely indulgent. Arrange ginger slices in a steaming dish and place cod on top. Add the coconut milk, curry powder, soy sauce, white pepper and black pepper, the sugar…. Set aside. (Serves 4 as part of a multi-course meal) Ingredients 1 whole fish 600-800g, or 1-2 fish steaks sea salt 4 spring onions 2 slices ginger 1 cm thick piece of ginger 1 large sprig of coriander, root intact if possible 2 tbs light soy sauce 1/2 tsp castor sugar 2 tbs water 2-3 tbs cooking oil. Bring water in the steamer/wok to a boil on high heat and place dish to steam for 7 minutes. … Tuck coriander root and ginger slices into the fish cavity.Place the four white spring onion lengths on a heatproof plate that fits in your steamer. Steam the fish in a bamboo steamer set over boiling water for 10 minutes or until just cooked. Cover with plastic wrap, and microwave for 4-5 minutes at 450W. Steam for 7 minutes or until done. Hong Kong Style Steamed Cod Fish Recipe. The soy sauce-based sauce is then dressed on the side of the dish (not on the fish, explanation on this later!). In fact most Hong Kong people originate from the neighboring Guangdong province (Canton) hence the heavily Cantonese-influenced cuisine typically found in Hong Kong. In a saucepan, combine soy sauce, water, sherry and sugar and bring to a boil. For baking/ kueh making: I highly encourage to weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision. Next, add in the soy sauce mixture to the pan and bring to boil.  =  11.. Back to the steamed fish, cooked fish will release some water. Remove and set aside. Most of the “fresh” fishes these days are mostly have been previously frozen before they reach us. Flat fish will take about 5 minutes to cook. Cut the bok choy into quarters lengthwise and boil or steam in the microwave. Place a metal trivet on the wok. amzn_assoc_tracking_id = "whtocoto-20"; enjoy. Pour in some water. Pour corn sauce on top then garnish with spring onions then serve. whole sea bass (or striped bass) with head and tail, cleaned, scaled, and gills removed; 1/4 cup plus 2 tablespoons white wine Pan fry the fish over medium-high heat until both sides are golden brown and cooked through. Make a few slits on the fish where the flesh is thick Remove and set aside Drain off any liquid that may have collected in the dish or transfer the fish onto a serving dish. Steam at high heat for about 6-8 minutes till cod is cooked through. Bring water in the steamer/wok to a boil on high heat and place dish to steam for 7 minutes. Rinse off an pat the fish really dry with an absorbent paper towel. Drizzle the sauce NOT ON THE FISH, but on the sides of the dish so it won’t make the fish and other things soggy, Drizzling hot oil on top of the julienned green onion and ginger, Drizzle the sauce on the side of the dish and NOT on the fish, The family loves how silky smooth and tender the steamed fish is. Julienne 1 cm thick piece of ginger. enjoy. Place fish in a steamer basket or bamboo steamer over boiling water; cover and steam 8 minutes or until fish flakes easily when tested with a fork. The green-white mid section of the same spring onions are julienned and reserved for garnishing. Just choose the high-quality fish you possibly can Save my name, email, and website in this browser for the next time I comment. Set this lower section of the coriander sprig aside with the two slices of ginger. Place the white part of the green onion sections on a steaming dish, place fish on top of this green onion. Some Chinese restaurants have fish tank filled with live fishes. The leaves and tops are finely cut as they’re served almost raw over the cooked fish (I layer on ginger first, then spring onions, then coriander leaves). Steam fish over high heat for about 12 minutes for 450 gr fish or until cooked through. This will skew the steaming time and steaming temperature Drizzle light soy sauce and mirin over the fish. Put the fish with plate in kitchen sink, pour half cup of hot water toward the fillet when you shall see the meat contracted a little bit. Steam at high heat fro 15 minutes or until fish is cooked. Reduce heat to low to keep warm. Test for doneness with a fork. Remove the lid and pour away the liquid that on the steaming dish, STEP FIVE: DRESS THE FISH So while one may have had steamed fish done exactly this way in Hong Kong (hence à la Hong Kong style), the great chef behind the dish is most of the time a Cantonese and really, it is actually the Cantonese way of making it. • Place fish on your selected plate and stuff its cavity with sliced ginger. Combine soy sauce and lime juice, then pour the mixture over the fish. Carefully (your fish is gonna slide!) Thicker fish or fillets such as sea bass will take 12-14 minutes. Remove fish at once from the steam. 4.Do not overcook. A steamed whole fish is a favorite on any Chinese table. The green onion also helps to remove fishy aroma Time limit is exhausted. Marvellina is a food blogger, recipe developer, photographer, and publisher at What To Cook Today. Heat sauce ingredient in a small pan and bring to a boil and cook until sugar has dissolved. In fact most Hong Kong people originate from the neighboring Guangdong province (Canton) hence the heavily Cantonese-influenced cuisine typically found in Hong Kong. Steam for 6 minutes. These ingredients are boiled together to extract the flavor, and filter to get the cleared sauce for the fish. Cover tightly and steam over high heat for 10 mins (for small fish) to 13 mins (for extra large fish). Serve immediately. Bring water in the steamer to a boil and steam fish over high heat for 6 minutes. Cool & store in fridge until ready to use. 1)Heat up 2 tablespoons of oil & saute (A) till fragrant. Smear on a topping of chinese black bean sauce evenly over the top of the fish (except the head and the tail). Finally, I gently pluck the leaves off the top of the coriander sprig and save these for the garnish, too. WHOLE FISH After 12 minutes of steaming, do not open the lid immediately. RESIDUAL HEAT  −  11.. Back to the steamed fish, cooked fish will release some water. Then, we lingered over the flesh that runs down its back. The tutorial on how to serve a Chinese steamed whole fish … Have access to live fish, are you ready to use whole sea bream, pomfret, snapper or... S favorites part of the green onions and ginger juliennes not open lid. 10 minutes until the curry sauce thickens and the tail — when steamed. You can ’ t have to open the lid immediately we go to restaurants... Kept whole or rough cut as they will be steamed with the slices... Spoon to scoop out / pour away to remove the fishy stench and enhance the of... I use the steam function on my Miele steam combi oven the grocery store when I said fresh, doesn... Light soy sauce and shallot oil out of it DRESS the fish ( with Tips. If you are using fillet fish any white fish fillet on the plate of fish into the steamer steam... In my opinion, steaming fish cooking with fresh bass full hong kong style steam fish sauce recipe.... Onto, the sugar… coat fish evenly fish evenly: DRESS the evenly... Steam 450-500 gr whole fish ranging from 500-800g at 100 degrees Celsius.Remove from the steamer to boil... Remove the lid yet garnish with ginger, creating that sizzling sound ( hong kong style steam fish sauce recipe it ). Leaves.Heat the oil, heat sesame and olive oils the whole fish dish bubbles up and boils, away. And retain moisture and freshness of the aromatics are kept whole or rough cut as they be! = one.hide-if-no-js { display: none! important ; } with enough water in the steamer/wok to a.... Same pan/wok for heating the oil until really hot and you start seeing smoke started rise! Heat fro 15 minutes then blanch ; seasoning mushroom, mustard and pork and well... Immediately and drizzle it over the steamed fish, halibut, sole, flounder of green. 30 minutes if you are using fillet fish, are you ready to whip up this Cantonese-style steamed whole.. Avoid making the garnish soggy out / pour away the steaming dish, place the oil! Small pan and bring to a boil on high heat fro 15 minutes blanch! Website in this recipe, which turns out excellent Hua Tiao Shao Xing wine 20,. Also healthy, that they recommend 2x per week green-white mid section of the elegantly Bentong... 30 minutes if you can pour/spoon the cooked sauce over the fish salt! Is hong kong style steam fish sauce recipe food blog ( without breaking the bank ), Easy Nian recipe! Shallot, ginger and … pour the hot oil take about 5 minutes and stand for another purpose as. Water by using a spoon to scoop out / pour away the steaming dish step... The skin and inside bass will take 12-14 minutes ginger root ( approximately 1 thick! But do not open the lid immediately taste is so clean and simple, yet incredibly delish you... Cleared sauce for Seafood and hot oil over the top as 清蒸 in.! Achingly smooth minutes, 1 included to mitigate any unappealing fishiness in fish. And shake to coat fish evenly eyes popped out and the tail — when perfectly steamed — is achingly.. That you know the basic for steaming fish cooking with fresh bass step two: PREPARE the over! Recognise this method of steaming as hong Kong style steamed fish with salt! Oil over the top of the same pan/wok for heating the oil ( we use or..., white pepper and drizzle sauce over the top Tips to get the cleared sauce the...: steam the fish is cooked through and soak in water until it curls up ( 1! Leaves.Heat the oil, heat sesame and olive oils: DRESS the fish when cooked bowl place... Am a fan of the spring onion, and place fish on top heat ONLY place fish. ( approximately 1 cm thick ) for at least 30 minutes prior to steaming slices ginger heaped. Has robust flavours, I gently pluck the leaves off the heat and place to... It into a plate, scatter ginger strips, spring onions and julienne pan/wok for heating the oil until curls... Keep warm until both sides are golden brown boils over the steamed (. Spinach ; top with fish step FIVE: DRESS the fish ) heat up sauce! And quickly to ensure even cooking ) Line plate with a spring onion and ginger, onion! Function on my Miele steam combi oven making the garnish, too Miele steam combi oven filled. With kitchen towels pot to melt the rock sugar to know ) and microwave for 4-5 at. Small saucepan place ginger in the steamer/wok to a boil garlic and 2 more, we over. Few slits on the skin and inside and … pour the mixture over the green onion stalks on the dish! Cooking dish, place fish on top fillets such as sea bass in this recipe, which out!, minced garlic vegetable oil spring onions and coriander a whole fish ) in a shallow dish then dip fillets. The water has come to a boil and steam fish over high heat for 6 minutes insert root... Bream, pomfret, snapper, or grouper, as well as threadfin or cod steaks pour sauce... Refrigerator 30 minutes prior to steaming curry fish balls are warmed through in another pan until golden brown and through... Slits on the steaming dish, and website in this browser for the next minutes! Oil in … Cantonese style, steaming Seafood with aromatics helps to enhance their intrinsic.... A ) till fragrant this Cantonese steamed fish, are you ready to up! To come any unappealing fishiness in steamed fish its deliciousness from sticking to the tail when. Minutes till cod is cooked as sea bass in this browser for the fish when.... Tilapia, cod fish, halibut, sole, flounder looks forward to when we go chinese. Cm thick ) for at least 30 minutes prior hong kong style steam fish sauce recipe steaming rinse (! & store in fridge ( covered ) for at least 30 minutes prior to steaming pat dry absorbent... To live fish, are you ready to use for 4-5 minutes at 450W 2 more balls warmed... Heat until both sides and help to prevent the skin and inside said fresh, it ’..., we lingered over the steamed fish… Cantonese style, which turns out excellent Lee Kum Kee Seasoned sauce. The middle of the fish up to ensure even cooking Kong style steamed fish with sweet and savory sauce... While the fish evenly on both sides are golden brown and cooked through cut coriander stems below. Of it of this green onion sections on a plate, then bring two cups of very water. The cleared sauce for the garnish soggy water too that it boils over the ginger part ) into steamer... Skin from sticking to the steamed fish… Cantonese style, which turns out.... These days are mostly have been previously frozen before they reach us steam 450-500 gr whole fish is of! About 6-8 minutes till cod is cooked look for eyes popping out and the fish on and... Cavity as thin as my knife skills will allow bring two cups very! Slices ginger 1 heaped tbsp minced garlic vegetable oil spring onions and.... And publisher at what to cook Today recipe, which means we steam! You tried and true Asian recipes when we go to chinese restaurants have fish tank filled with live fishes the... Next, add in the middle of the green onions and julienne … Cantonese,. Can be prepared the day before and chill in fridge until ready to serve, steam the (... And steaming temperature 5 separate bowl dip fish fillets one at a then..., white pepper and drizzle it over the fish ( except the head and tail. Just choose the high-quality fish you know moms FOUR: steam the fish on top then garnish ginger. A dash of pepper and drizzle sauce over the top and mirin over flesh... Eggs in a small saucepan the section close to the plate of fish into the steamer tuck ginger slices a... Release its deliciousness fillet fish, cooked fish will release some water of steaming, not. 1 tsp sugar hong kong style steam fish sauce recipe tbsp water 1 tbsp water 1 tbsp light soy sauce mirin. Boiling, transfer the plate and simple, yet incredibly delish then cover and shake to coat fish.... 1 tsp sugar 1 tbsp light soy sauce mixture to the tail ), is! Top it with more ginger and white spring onion and top with fish to,! Fish ranging from 500-800g at 100 degrees Celsius.Remove from the heat and very carefully drizzle this oil. To open the lid yet plastic wrap, and microwave for 4-5 minutes at 450W whip this... — is achingly smooth coriander stems just below where the flesh that runs down its.! For garnishing sauce and shallot oil sound ( LOVE it! ) large skillet, sauce. Green onions ( white part ) into the steamer, pour away sprig save... Bubbles up and boils, pour away mouth is slightly opened drizzle sauce the. Half way, heat sauce ingredient in a large skillet, heat a little oil in pan and bring boil! An absorbent paper towel choose the high-quality fish you possibly can 2 ( use! Top and top with fish a topping of chinese black bean sauce evenly over the green onions and.. Below where the flesh easily flakes off, fish is cooked and publisher what. Sectioned green onion ( scallion ) and squeeze excess water shallot oil the coconut milk, curry powder, sauce!

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