Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, steamed fish. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Steamed fish is one of the most favored of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Steamed fish is something that I’ve loved my entire life. They are fine and they look fantastic.

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To begin with this recipe, we have to first prepare a few components. You can have steamed fish using 17 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Steamed fish:

1. Get a
2. Get 1-2 fish - cleaned
3. Get 1 tbsp - Sesame oil (or as needed)
4. Get 1 tsp Chicken seasoning powder or Salt (or as needed)
5. Get 2 tbsp Julliened ginger - into fish cavity
6. Make ready As needed - Scallions cut long
7. Take B. Sauce
8. Make ready 1 tbsp light Soy sauce
9. Get 1 Tbsp water
10. Prepare 1 tsp chinese rice Wine/shaoxing wine
11. Prepare 1 tsp sesame oil
12. Prepare Pinch sugar
13. Make ready Pinch chicken seasoning powder (opt)
14. Get c
15. Make ready 1/2 C (or as needed) julliened Scallion - white & green part
16. Get 1/2 C thinly julliened ginger
17. Prepare 1/3 C cooking oil

Trout, cod, or any firm-fleshed fish will work for this recipe. Cut a large rectangle of foil, big enough to make a large envelope. Place the pak choi on the foil, followed by the fish, then the ginger and garlic. Steamed fish is an easy, healthy dish that works well on any dinner table.

Instructions to make Steamed fish:

1. Dry fish completely and prepare All Ingredients before steaming.
2. A - Rub fish with chicken seasoning powder or salt & sesame oil. Stuff ginger into fish cavity. Place cut scallion/green onion on the steaming plate before putting the fish. It holds the fish so it wont stick to the plate and allow the steam to circulate the underside of the fish. Alternatively, chopstick can also be used for this purpose instead of scallions. Once cooked, discard all excess liquid and scallions from the steaming (A MUST). Transfer fish to a larger plate for final garnishing.
3. Note: The fish is cooked when the flesh flakes easily. Avoid over cooking the fish as its flesh would turn hard and dry.
4. B - prepare B. Mix until sugar dissolved. Set aside. Alternatively, this sauce can also be replaced with store-bought 'Seasoned Soy Sauce' from any Asian shop.
5. C - Julliene scallions. Scatter over cooked fish. Then, heat oil in a wok or sauce pan until it’s hot and add finely julliened ginger. Stir until fragrant & ginger is looking crispy. Immediately, drizzle this hot oil and ginger directly onto scallions/fish. Then immediately drizzle B or seasoned soy sauce onto the fish. Serve immediately. Steamed fish is best eaten when it's still hot.

Place the pak choi on the foil, followed by the fish, then the ginger and garlic. Steamed fish is an easy, healthy dish that works well on any dinner table. By starting out with your favorite fish fillets, or even a cleaned and scaled whole fish, and the right vegetables and spices, you can prep a delicious meal that feeds a few or feeds a group. Learn how to cook perfectly steamed fish with any of the methods in this tutorial. Pan-frying or roasting can be forgiving, but steaming leaves nowhere for a past-it bit of fish to hide.

So that is going to wrap this up for this exceptional food steamed fish recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!