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Recipe: Appetizing Asian steamed fish

Asian steamed fish. Put a large steamer in the wok (the water should not touch the bottom of the steamer). Set the pie plate in the steamer,. Place fish on top of the vegetables.

Asian steamed fish To me, the best part of steamed fish is the two pieces of fish cheek. The slightly chewy texture of fish cheeks is simply divine. Cantonese steamed fish is a traditional, simple dish often served as one of the final courses in a Chinese wedding banquet (right before the last rice and noodle course). You can have Asian steamed fish using 7 ingredients and 4 steps. Here is how you cook that.

Ingredients of Asian steamed fish

  1. Prepare of fish.
  2. It's of soy sauce.
  3. Prepare of cooking wine.
  4. Prepare of sesame oil.
  5. You need of ginger.
  6. Prepare of spring onion.
  7. It's of chili (optional).

That said, it's also a dish that can be found on home dinner tables on any old weeknight. That's how you know it's not just easy…it's really delicious. Cantonese steamed fish is a succulent cod fish steamed with aromatic ginger and glazed with a delicately sweet mirin (Japanese wine), dashi, soy or gluten-free tamari. Many types of fish can be used to make delicious Chinese style steamed fish.

Asian steamed fish step by step

  1. Sprinkle salt and pepper on both side of fish then leave it for 10 mins. Wipe down the extra water on the fish. Put the ginger. Spring onion and chili on top of the fish. Asian steamed fish
    Asian steamed fish
  2. Prepare the sauce : soy sauce. Cooking wine and sesame oil. Asian steamed fish
  3. Prepare the steamer. Use the Chinese frying pan if you don’t have one.. Asian steamed fish
    Asian steamed fish
    Asian steamed fish
  4. Sprinkle the source on top of the fish. Steam for 10 mins after the water is boiled. Voilà ❤️. Asian steamed fish

For shooting this recipe, I used sea bream which is widely available in the UK. Sea bass, grass carp, perch, grouper, catfish, flounder, etc. all work very well. Although traditional recipes call for white flesh fish, I find rainbow trout a great option too. A steamed whole fish with Ginger, Scallion, Soy and cilantro is a big favorite on any Chinese table, and it's almost always served at holiday meals and special occasions. This is definitely true for Cantonese families at formal wedding and Chinese New Year banquets, but also for family gatherings at home.

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