https://southernboydishes.com/2015/02/24/hong-kong-style-sea-bass I think we’ve all had that moment when we’ve been served restaurant-prepared Cantonese-style steamed fish with soy sauce, and thought, “Man, if only I could make a sauce … This usually sates T2’s small appetite. To check if the fish is cooked look for eyes popping out and the side fins to be raised. Set these aside for steaming with the fish. with very few , easy to find ingredients. Combine soy sauce and lime juice, then pour the mixture over the fish. Remove fish at once from the steam. Required fields are marked *. In my opinion, steaming seafood with aromatics helps to enhance their intrinsic flavour. 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. Instructions 1. This will help to remove fish odor and retain moisture and freshness of the fish when cooked. Hong Kong-style Steamed SeaBass 港蒸金目鲈 Restaurant-styled steamed fish with sweet and savory soy sauce. Clean fish and pat dry. Serve immediately. 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. 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. I use sea bass in this recipe, which turns out excellent. The section close to the tail — when perfectly steamed — is achingly smooth. 3. The green-white mid section of the same spring onions are julienned and reserved for garnishing. 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). Ingredients (serves 1-2) 1 slice cod fillet 3-4 slices ginger 1 heaped tbsp minced garlic vegetable oil spring onions. Remove from the heat and very carefully drizzle this hot oil over the green onions and ginger. Place the finishing oil in … Cover and steam for 10 minutes. Now, you can pour/spoon the cooked sauce over the steamed fish. display: none !important; Spread about ⅓ of the scallions, ginger, and cilantro on the steamed fish (alternatively, you can wait to do this AFTER adding the sauce). Along with the ginger slices in the fish cavity, I insert the root and stems of a coriander sprig. If you have access to live fish, well, please go for it. Remove from heat. setTimeout( light soy sauce 3 tbsp. Add all the other ingredients & bring to a boil. This site uses Akismet to reduce spam. To make the sauce, heat a wok or small saucepan to medium high heat, … Cool & store in fridge until ready to use. As I brought this Hong Kong style steamed fish to the dining table the other day, my daughter T2 demanded for the tender cheeks. to assemble: In a large soup bowl, place a bed of spinach. Cool & store in fridge until ready to use. 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. .hide-if-no-js { Place ginger in the middle of the steaming dish, and place fish on top the ginger. Remove from the pan, cover to keep warm. Rinse off an pat the fish really dry with absorbent paper towel. Then, we lingered over the flesh that runs down its back. Clean fish and pat dry. Discard the water by using a spoon to scoop out / pour away. So healthy, that they recommend 2x per week. 12. If you are using fillet fish, you only need about 8-10 minutes to steam the fish In a large skillet, heat sesame and olive oils. 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. Place fish fillets onto a plate and top with ginger. The hardier sections of the aromatics are kept whole or rough cut as they will be steamed with the fish. Cooking the fish: Prepare the steamer. It is ordinary steamed fish with soy sauce and shallot oil. one Meanwhile, shred spring onion, and soak in water until it curls up (about 1 - 2 minutes). STEP 3. I earn a small commission when you made purchase at no extra cost to you. RESIDUAL HEAT }. Your email address will not be published. Set this lower section of the coriander sprig aside with the two slices of ginger. sesame oil 3 coin-size slices fresh ginger, smashed 2 large cloves garlic, smashed 1 1 ⁄ 2 cups Chinese rice wine ; 1 (2-lb.) 1. Simmer for 10 minutes until the curry sauce thickens and the fish balls are warmed through. Drizzle light soy sauce and mirin over the fish. I scrape its exterior off with a small knife blade to help release its deliciousness. This will skew the steaming time and steaming temperature Add spinach and toss until wilted. Bring water in the steamer/wok to a boil on high heat and place dish to steam for 7 minutes. Put the plate of fish into the steamer or onto the rack. Set aside. You don’t have to open the steamer and refill water when you are halfway steaming the fish. Heat gently and stir until the sugar dissolves. I would love to see it! 5. 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. 11.. Back to the steamed fish, cooked fish will release some water. Finally, I gently pluck the leaves off the top of the coriander sprig and save these for the garnish, too. Cover the pan tightly and gently steam the fish until it is just cooked. Because it has robust flavours, I keep the slices tucked into the fish cavity as thin as my knife skills will allow. … 1. Serve your curry fish balls immediately in … It is a combination of soy sauce, spring onions, ginger, sesame oil, and shallots. Making this Cantonese steamed fish is really not hard at all. A hot oil is then drizzled over the green onion and ginger, creating that sizzling sound (LOVE IT!). 2. 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! As soon as the sauce bubbles up and boils, pour the soy sauce over the fish. Taste the fish juice. 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. FRESH FISH Marinate the pork for 15 minutes then blanch; seasoning mushroom, mustard and pork and mix well. 2. In fact most Hong Kong people originate from the neighboring Guangdong province (Canton) hence the heavily Cantonese-influenced cuisine typically found in Hong Kong. • Place fish on your selected plate and stuff its cavity with sliced ginger. Heat sauce ingredient in a small pan and bring to a boil and cook until sugar has dissolved. While the fish is steaming half way, heat sauce ingredient in a pot and bring to a boil. Remove from heat. While waiting, heat sauce ingredients in a pot to melt the rock sugar. If you are using fillet fish, you only need about … Learn More. Marvellina is a food blogger, recipe developer, photographer, and publisher at What To Cook Today. The tutorial on how to serve a Chinese steamed whole fish … Stuff ginger slices and a quarter of the green onions (white part) into the cavity of the fish. To make the most fresh-tasting Hong Kong style steamed fish that boasts the silkiest flesh, there are pro tips you need to know: 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. Steam at high heat for about 6-8 minutes till cod is cooked through. It takes about 12 minutes to steam a whole fish ranging from 500-800g at 100 degrees Celsius.Remove from the steamer. 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. Remove from the heat and very carefully drizzle this hot oil over the green onions and ginger. Bring water in the steamer/wok to a boil on high heat and place dish to steam for 7 minutes. Steam fish over high heat for about 12 minutes for 450 gr fish or until cooked through. Remove fish from the refrigerator 30 minutes prior to steaming. Steam 8 mins over high heat. 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. In a large skillet, heat sesame and olive oils. Serve hot. Gut and scale fish. It’s what I set aside for my babies when they first move onto solid food. Rinse, pat dry, cover and refrigerate. Steam at high heat fro 15 minutes or until fish is cooked.  =  The sauce is more than soy sauce alone. If you plan to steam in a wok, you can skip the plate and use chopsticks to hold the fish. If using fish fillets tuck ginger under and over the fish. Remove from the steamer and top fish … Haha.. timeout The oil will sizzle and may splatter. Season with pepper and set aside. 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. A steamed whole fish is a favorite on any Chinese table. Tuck ginger slices inside the fish cavity and along the top of the fish. amzn_assoc_placement = "adunit0"; I LOVE Chinese-style steamed fish. 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. Heat control is crucial here. Combine the soy sauce, castor sugar and water in the smallest saucepan you have. The taste is so clean and simple, yet incredibly delish. While the fish is steaming, heat a little oil in pan and fry the minced garlic till golden brown and crispy. pour out the accumulated fish juices into a separate bowl. Put the fish on a heat proof plate and scatter the ginger evenly over the top. Heat gently and stir until the sugar dissolves. 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. 1)Heat up 2 tablespoons of oil & saute (A) till fragrant. 12. STEP TWO: PREPARE THE FISH 4.Do not overcook. FILLET FISH Deep fry fish until cooked then place in a paper lined towel to remove excess oil. Please reload CAPTCHA. This will cook the fish properly and quickly to ensure the flesh remains silky and tender Pour the hot oil over the steamed fish. 2. 11.. Back to the steamed fish, cooked fish will release some water. Remove and set aside. Steam for 6 minutes. Cover with plastic wrap, and microwave for 4-5 minutes at 450W. • Place fish on your selected plate and stuff its cavity with sliced ginger. if ( notice ) Malaysian Chee Cheung Fun was brought along with the early immigrants from Southern China. amzn_assoc_search_bar = "true"; 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. Bring water in the steamer to a boil and steam fish over high heat for 6 minutes. Refrigerate if you’re prepping in advance. Next, add in the soy sauce mixture to the pan and bring to boil. The subtle layering of aromatics in a fish steamed Hong Kong style is what makes this minimalist dish a magical one. Garnish with scallions. Do not overcook. Arrange ginger slices in a steaming dish and place cod on top. Overcooking will make the flesh tough This, also usually known as 清蒸 in chinese. 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). amzn_assoc_ad_mode = "manual"; function() { Cut coriander stems just below where the leaves start to grow (roughly midway across its full length). Next, add in the soy sauce mixture to the pan and bring to boil. var notice = document.getElementById("cptch_time_limit_notice_35"); Please reload CAPTCHA.  −  Now, you’re prepped and ready to go once it’s time for you to serve your fish steamed Hong Kong style. This will help to remove fish odor and retain moisture and freshness of the fish when cooked. And finally, the fish balls. 2) Line plate with a spring onion and top with fish. It also tastes fabulous drizzled onto steamed rice. Place ginger in the middle of the steaming dish, and place fish on top the ginger. 12. How to Start a Food Blog (without breaking the bank), Easy Nian Gao Recipe (Tikoy/Fa Gao/Kue Bakul). Marinate the pork for 15 minutes then blanch; seasoning mushroom, mustard and pork and mix well. Julienne 1 cm thick piece of ginger. Place the finishing oil in a … These ingredients are boiled together to extract the flavor, and filter to get the cleared sauce for the fish. Drain off excess liquid. Preparation. Carefully (your fish is gonna slide!) Just choose the high-quality fish you possibly can • Once water is boiling, transfer the plate of fish into the steamer. My favorite way is to steam 5 minutes and stand for another 1 to 2 minutes. It is the same to me. Steam at high heat fro 15 minutes or until fish is cooked. 2) Line plate with a spring onion and top with fish. Steam fish over high heat for about 12 minutes for 450 gr fish or until cooked through. Bring to a boil and let thicken. You can also use grouper, red snapper, white pomfret, tilapia (I used it in the video), halibut, or any white fish you like really! STEP ONE: PREPARE THE SAUCE ENOUGH WATER IN THE STEAMER Pan fry the fish over medium-high heat until both sides are golden brown and cooked through. I am a fan of the elegantly powerful Bentong ginger for this use. amzn_assoc_ad_type = "smart"; Pan fry the fish over medium-high heat until both sides are golden brown and cooked through. amzn_assoc_region = "US"; The fish tank was not for decoration. When I was younger, I loved my mom's steam cod fish You know moms. amzn_assoc_title = "Shop similar products use in this recipe"; Test for doneness with a fork. You can tell the fish is cooked when the eyes popped out and the mouth is slightly opened. Drain off any liquid that may have collected in the dish or transfer the fish onto a serving dish. (I usually save the delicate green tops for another purpose such as adding vegetal sweetness and colour to a beef stir-fry. In a saucepan, combine soy sauce, water, sherry and sugar and bring to a boil. 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 salt is then rinsed off with water Steam 8 mins over high heat. Steam for 15 to 20 minutes, … In another pan, fry chopped garlic with oil until golden brown. Creamy Avocado Sauce for Pasta Yummly. You just need to know few tips to get the maximum result out of it . Save remainder for another use. I always recognise this method of steaming as hong kong style steamed fish. Add some more oil in the pan. She looks forward to combining the two in the years to come. 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. Rinse cod fillet and pat dry with kitchen towels. Pour away the water from the plate. This Cantonese steamed fish recipe with soy, scallion and ginger a a must-try fish recipe. 2. Fry chopped garlic with oil in another pan until golden brown. amzn_assoc_linkid = "516173bcb8c77f26463a7667a61ee4a2"; Bring water in the steamer/wok to a boil on high heat and place dish to steam for 7 minutes. Remove from heat immediately and drizzle it over the ginger, spring onion and coriander garnish. Steam or saute fish until just done. Pour 2-3 tbsp Lee Kum Kee Seasoned Soy Sauce for Seafood and hot oil. Scatter julienned green onion and ginger on the fish Sprinkle shredded spring onion on top of cod fish and pour piping hot oil over it; Garnish the dish with choi sum, place the cod fish on top; Pour hot Steamed Fish Light Soy Sauce over cod fish and spring onion; Cooking Tips for steam cod fish: * How long you steam a fish depends on the equipment you use and the size of the fillet. Learn more. Flat fish will take about 5 minutes to cook. Pour in some water Cut the bok choy into quarters lengthwise and boil or steam in the microwave. The sauce mixture can be prepared the day before and chill in fridge until ready to use. We called it canto style, which means we just steam it without adding much condiment in there. Add a dash of pepper and drizzle sauce over. Place the white part of the green onion sections on a steaming dish, place fish on top of this green onion. 5. 4. Serve some sauce with each portion of fish. Not too much water too that it boils over the steaming dish. Add some more oil in … Put fish on sectioned green onions. Cantonese Steamed Fish (with Pro Tips You Need To Know). Cover and steam for 10 minutes. This Cantonese steamed fish is one of our family’s favorites. Steam the fish in a bamboo steamer set over boiling water for 10 minutes or until just cooked. Place ginger on a steaming dish, place fish on top. })(120000); Put the pan back onto the stove, add the soy sauce mixture and stir well. This blog post contains affiliate links. Cantonese style, steaming fish cooking with fresh bass. Then garnish with ginger, spring onions and coriander leaves.Heat the oil until it begins to smoke. 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. Steaming fish Hong Kong style is incredibly easy. Place steam bowl in a steamer over 1 inch of boiling water, and cover. The green onion also helps to remove fishy aroma STEAM ONLY OVER HIGH HEAT This aids cooking. 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. 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! Thicker fish or fillets such as sea bass will take 12-14 minutes. 2. 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 While the fish is steaming half way, heat sauce ingredient in a pot and bring to a boil. 10. Bring water in the steamer to a boil and steam fish over high heat for 6 minutes. two • Once water is boiling, transfer the plate of fish into the steamer. Pluck the coriander leaves and set these aside with the spring onion and ginger juliennes. (function( timeout ) { Heat up the cooking oil until really hot and you start seeing smoke started to rise. Time limit is exhausted. Place ginger in the middle of the steaming dish, and place fish on top the ginger. Time limit is exhausted. Drain and set aside. amzn_assoc_asins = "B01JRT2WOG,B074CSV98T,B075VBQTRQ,B00060OHZS"; Save my name, email, and website in this browser for the next time I comment. Set aside. A food blog that brings you tried and true Asian recipes. This is to help ensure that the fish is cooked evenly.When ready to serve, steam the fish. It takes about 12 minutes to steam 450-500 gr whole fish. Put it into a plate, scatter ginger strips, spring onions and coriander. I use them to prop the fish up to ensure even cooking. 4. 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 … 3. Place the fish from Step 1 in a microwave-safe cooking dish, and pour the sauce over the top. Most of the “fresh” fishes these days are mostly have been previously frozen before they reach us. (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. Learn how your comment data is processed. Julienne an additional section of ginger root (approximately 1 cm thick) for garnishing. 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. 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 control is crucial here. Ingredients. Hong Kong Style Steamed Cod Fish Recipe. 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 Trim off spring onion roots then cut a 9cm length of the white bases. Try exclusive recipes with step-by-step video instruction from Pro instructors. Cover tightly and steam over high heat for 10 mins (for small fish) to 13 mins (for extra large fish). Lay the fish over the spring onions. Place some sectioned green onion stalks on the steaming dish and place the fish on top. If using fish fillets tuck ginger under and over the fish. 3. Remove from the pan, cover to keep warm. Make sure you fill up the steamer with enough water. whole sea bass (or striped bass) with head and tail, cleaned, scaled, and gills removed; 1/4 cup plus 2 tablespoons white wine 3. amzn_assoc_tracking_id = "whtocoto-20"; Bring water in the steamer to a rolling boil with very few , easy to find ingredients. Pour corn sauce on top then garnish with spring onions then serve. Have it laid flat on a plate, then bring two cups of very hot water in a measuring cup. Make a few slits on the fish where the flesh is thick Just the basic ingredients. STEP FOUR: STEAM THE FISH Cut another 9cm of the green-white section of the spring onions and julienne. Place the fish on top and top it with more ginger and scallions. 9. Discard the water by using a spoon to scoop out / pour away. )Ginger is included to mitigate any unappealing fishiness in steamed fish. 1. Video on IG Stories Highlights.Next, drizzle the sauce around, rather than onto, the fish to avoid making the garnish soggy. Remove and set aside Rinse it (my habit for sanity) and squeeze excess water. After 12 minutes of steaming, do not open the lid immediately. When I was younger, I loved my mom's steam cod fish You know moms. Saute shallot, ginger and white spring onion dices. I went directly for the collagen laden eyes. Let the fish continue to steam for 2 minutes Clean fish by rubbing some salt on the skin and inside. Place shredded green onion and ginger on top of the fish. Steam for 7 minutes or until done. 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. Smear on a topping of chinese black bean sauce evenly over the top of the fish (except the head and the tail). In a saucepan, combine soy sauce, water, sherry and sugar and bring to a boil. Place a metal trivet on the wok. 9. Now, you can pour/spoon the cooked sauce over the steamed fish… WHOLE FISH Ingredients. Reduce heat to low to keep warm. Place fish fillets inside the bowl with flour mix one or two at a time then cover and shake to coat fish evenly. Heat sauce ingredient in a small pan and bring to a boil and cook until sugar has dissolved. I use the steam function on my Miele steam combi oven. Add spinach and toss until wilted. Reduce heat to low to keep warm. The root has a beguiling, savoury quality. Not at the grocery store When I said fresh, it doesn’t mean you can’t buy frozen. Remove the lid and pour away the liquid that on the steaming dish, STEP FIVE: DRESS THE FISH Any white fish fillet can be used: tilapia, cod fish, halibut, sole, flounder. 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. Add the coconut milk, curry powder, soy sauce, white pepper and black pepper, the sugar…. 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. Place a metal trivet on the wok. Place beaten eggs in a shallow dish then dip fish fillets one at a time. 3. Defrost fish fillet. Salt helps to remove the fishy stench and enhance the aroma of the dish. 10. You will hear a sizzling sound (Max 10min for 600g fish, add 1min for every 100g more) Meanwhile, prepare the sauce and heat it up using the … ); STEP 4. Steam for 6 minutes. 3. amzn_assoc_marketplace = "amazon"; RUB THE FISH WITH SALT 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. Make a few slits on the fish where the flesh is thick, I use a wok with a lid. Your email address will not be published. When water comes to a rapid boil, steam fish over high heat for 12 to 15 minutes (depending on the size of your fish). So healthy, that they recommend 2x per week. Strain. Now that you know the basic for steaming fish, are you ready to whip up this Cantonese-style steamed whole fish? Place the oil (we use sunflower or peanut) in a small saucepan. It’s also healthy, quick and delicious. Cover with plastic wrap, and microwave for 4-5 minutes at 450W. If the flesh easily flakes off, fish is done. notice.style.display = "block"; Finally, a drizzle of hot oil releases their aroma and draws them together. 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! Rub both … Using the same pan/wok for heating the oil, heat up the sauce mixture, stir gently and bring to a boil. 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. }, Ingredients. When the water is boiling hot, place the fish into the steamer and steam for about 10min. PROP THE FISH UP Smear on a topping of chinese black bean sauce evenly over the top of the fish (except the head and the tail). Only place the fish in the steamer after the water has come to a boil. This gives subtlety to their power. Arrange fish fillet on the plate and add the ingredients from step 1 on top. Lower heat & simmer for 10 minutes. The whole fish is steamed and then dressed with julienned green onion (scallion) and ginger. 2. STEP FOUR: STEAM THE FISH 1. Some Chinese restaurants have fish tank filled with live fishes. Heat control is crucial here. Remove fish from the steamer, pour away the steaming liquid. In fact most Hong Kong people originate from the neighboring Guangdong province (Canton) hence the heavily Cantonese-influenced cuisine typically found in Hong Kong. Save my name, email, and website in this browser for the next time I comment. This help to steam the fish evenly on both sides and help to prevent the skin from sticking to the plate. Keep in fridge (covered) for at least 30 minutes if you can. Place the fish from Step 1 in a microwave-safe cooking dish, and pour the sauce over the top. Remove fish from the steamer, pour away the steaming liquid . Pour in some water. 6. Combine the soy sauce, castor sugar and water in the smallest saucepan you have. The soy sauce-based sauce is then dressed on the side of the dish (not on the fish, explanation on this later!). 6 tbsp.

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