How to Make Tasty Steamed Fish

Steamed Fish. Lay the fish on the steamer's rack, making sure the rack is elevated above the water, and cover again. Place fish on top of the vegetables. Sprinkle ginger, garlic, and red pepper flakes over fish.

Serve with a white and wild rice blend. Certain kind of fish is highly priced for its exceptional steamed texture, for example: my favorite " Soon Hock " fish, a fresh water fish commonly found in Malaysia. To me, the best part of steamed fish is the two pieces of fish cheek. You can have Steamed Fish using 5 ingredients and 2 steps. Here is how you cook it.

Ingredients of Steamed Fish

You need of yellow fish.
You need of Ginger.
It's of Spring onion.
You need of Light soy sauce.
Prepare of Cooking.oil.

The slightly chewy texture of fish cheeks is simply divine. Check fish often, being careful when removing the lid of the steamer so you don't get scalded. Stop the cooking as soon as a thin-bladed knife meets no resistance when poking the fillet. Transfer the fish to a warm platter and drizzle with olive oil and lemon juice.

Steamed Fish instructions

Wash properly the fish then slit on.the middle and remive bones.Place in a plate and lay flat add ginger and spring onion..
Heat wok and.let the water boil.When it starts to boil put in the fish and steam fir 7-8 mins.When done pour oil and soy sauce.

Sprinkle with coarse salt and serve. Turn the burner down so the water simmers under the steamer basket. Heat the fish until it's opaque and cooked throughout. To test if the fish is done, drag the tines of a fork over the center of a fillet. The traditional way to steam fish (or any food) is with a wok, steaming rack, and lid, or a wok and a bamboo steamer.

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