Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to make a special dish, steamed fish. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Steamed fish is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Steamed fish is something which I have loved my whole life.

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

This is a basic and common Chinese recipe for steamed fish. Serve over rice, using some of the sauce from the steaming bowl. 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.

Steps 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.

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. 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.

So that’s going to wrap it up for this special food steamed fish recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!