Recipe of Ultimate Traditional Chinese Style Steamed Fish
Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, How to Prepare Any-night-of-the-week Traditional Chinese Style Steamed Fish. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
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Another great bit of advice when it comes to cooking basics is to try more straightforward recipes for some time and then expand your own horizons to the more elaborate recipes that abound. Most recipes will have a small note about their level of difficulty also you can go through the recipe to determine whether or not it really is something you're interested in preparing or confident you could prepare. Remember Rome was not built in a day and it'll take quite some time to create a reliable'repertoire' of recipes to work to your meal planning spinning.
Many things affect the quality of taste from Traditional Chinese Style Steamed Fish, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Traditional Chinese Style Steamed Fish delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Traditional Chinese Style Steamed Fish is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Traditional Chinese Style Steamed Fish estimated approx 12-20mins.
To begin with this recipe, we must prepare a few components. You can have Traditional Chinese Style Steamed Fish using 5 ingredients and 6 steps. Here is how you can achieve that.
Almost any fresh fish in wet markets can be steamed like this. Quick & Easy
Ingredients and spices that need to be Get to make Traditional Chinese Style Steamed Fish:
- Freshly Killed Fish
- Ginger
- Chives
- Light soya sauce/fish soya sauce
- Oil
Instructions to make Traditional Chinese Style Steamed Fish
- This fish was killed on the day. Before cooking clean out the stomach, if u see blood clots etc take them out as much as possible. Its a MUST or its gonna taste very fishy. Use a knife to scrape out all the scales on the fish, watch out mostly on the end of tails, stomach n neck area. Its messy but need to be clean well or u will be having scales in your food. Rinse well afterwards n pat dry.
- Some ginger cut in shreds, some in slices. Chives in thin shreds.
- Looking at the fish eyes can tell the freshness. Picks ones that blings 😂 pop those slice of ginger in the stomach area, some shreds under the fish, and on top before steaming. We usually eat them right after its been cooked, never cooked in advance. So just prep them earlier, wrap it up n place in fridge until meal time.
- Get a pan, boiling water with tray, place fish in for 11 mins, cover lid. The fish im having is around 20cm long which takes around 11mins if bigger ones like 25~30cm takes 13~15mins. If the fish is big and fat carve 2 to 3 scars on its body (4cm deep) each sides to make it cook evenly. Timing must be precise or its gonna be overcooked or undercook. After steaming drain out half the water from the plate, place chives on top then pour 50ml soya sauce.
- This part is a MUST get a pot with oil and heat it for 3 mins, around 2 spoonful. Carefully and quickly pour the oil on top of the fish evenly. The oil will sizzle while pouring if not which means not hot enough. This will make the fish more silky.
- Served Hot! Done!
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So that is going to wrap it up with this special food Simple Way to Prepare Award-winning Traditional Chinese Style Steamed Fish. Thank you very much for your time. I'm confident you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!