This Cantonese steamed fish is a customary and straightforward dish that is frequently filled in as one of the last courses in a conventional Chinese wedding feast directly before the last rice and the noodle course. But on the other hand it's a dish that can be found on a ton of home supper tables. That is the point at which you know it's not simply simple, it's great.
Obviously, it's normally an entire fish, however this formula disentangles things with a pleasant, perfect tilapia filet, making arrangement a snap. Additionally, this is an extremely real Chinese dish made with basic fixings that can most likely as of now be found in your own storeroom or cooler. On second thought, I've never recorded the formula. We've made it so often that my significant other and I can make it in our rest. You'll get the hang of it rapidly. It's such a simple and scrumptious approach to plan fish.
Also try our other Chinese recipe Sweet and Sticky Char Siu
Cantonese steamed fish is often served as one of the courses in a Chinese banquet. This Cantonese steamed fish uses fish filets for an easy homemade version.
Ingredients
- 2 scallions
- fresh ginger, about 2 tablespoons julienned
- 1 small bunch of cilantro
- 1 ½ tablespoons soy sauce
- ⅛ teaspoon salt
- ⅛ teaspoon sugar
- 2 tablespoons water
- 1 medium tilapia, grey sole, flounder or fluke filet
- 2 tablespoons oil
Instructions
- Julienne the scallion and ginger and set aside. Give the cilantro a rough chop and set that aside as well. Combine the soy sauce, salt, sugar and water into a small bowl and mix well.
- Prepare your steamer setup, which these days you can purchase easily online or at the store. What also works is a wok or large saucepan or pot with a cover and small a round metal elevated rack you can put the plate on. I’ve even used a cleaned empty tuna can for the plate to sit on, and it works just fine.
- Fill your wok or saucepan with about an inch of water, cover and bring it to a boil. Carefully place your plate with the fish on the rack. Cover and steam for about 10 minutes. You can check it for doneness by using a butter knife. If it easily cuts through to the bottom of the plate, your fish is done!
- Turn off the heat. Carefully remove the plate from the pot and drain any remaining water off. At this point, you can also transfer the fish to a nice serving plate. Spread the cilantro and about one third of the scallion (use the green portions), directly onto the steamed fish.
- Heat a small saucepan to medium to high heat and add 2 tbsp of canola oil. Add the ginger and let it brown lightly, about a minute. Then add the rest of the scallions. The mixture should be giving a good sizzle right about now…
- Next, add your soy mixture to the saucepan and keep the heat on high to keep everything sizzling. Cook until the scallions are wilted – about 30 seconds. Take it off the heat and spoon the entire mixture over the fish. Serve immediately!
Read more our recipe Paleo Barbecue Chicken Casserole
Source : https://bit.ly/2WXzgmw
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