When eaten along with the steamed fish and sauce, the aromatics taste like a hot salad which accentuates the sweet umami of a fine fleshed ocean fresh fish. Rinse cod fillet and pat dry with kitchen towels. Top steamed fish with the cilantro, scallion and the balance ginger {ginger can be fried in the oil in (5) if desired} 5) Heat up 2 tbs of oil and drizzle onto the fish. You will hear a sizzling sound Pluck the coriander leaves and set these aside with the spring onion and ginger juliennes. Place the fish from Step 1 in a microwave-safe cooking dish, and pour the sauce over the top. The tutorial on how to serve a Chinese steamed whole fish … If the flesh easily flakes off, fish is done. Do not overcook. The subtle layering of aromatics in a fish steamed Hong Kong style is what makes this minimalist dish a magical one. 1. Combine soy sauce and lime juice, then pour the mixture over the fish. Your email address will not be published. Add some more oil in … The leaves and tops are finely cut as they’re served almost raw over the cooked fish (I layer on ginger first, then spring onions, then coriander leaves). FRESH FISH When I was younger, I loved my mom's steam cod fish You know moms. Finally, a drizzle of hot oil releases their aroma and draws them together. Put it into a plate, scatter ginger strips, spring onions and coriander. For baking/ kueh making: I highly encourage to weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision. Gently scrape the thin skin off the tiny root with a sharp knife. Heat gently and stir until the sugar dissolves. While the fish is steaming, heat a little oil in pan and fry the minced garlic till golden brown and crispy. Place ginger in the middle of the steaming dish, and place fish on top the ginger. Place the finishing oil in … When you are ready to steam the fish, add water and scatter the rest of the ingredients (ginger strips, salted plums, tomatoes, remaining salted vegetables & mushrooms) over the fish and around the plate. In a saucepan, combine soy sauce, water, sherry and sugar and bring to a boil. Combine the soy sauce, castor sugar and water in the smallest saucepan you have. Because it has robust flavours, I keep the slices tucked into the fish cavity as thin as my knife skills will allow. 9. This is to help ensure that the fish is cooked evenly.When ready to serve, steam the fish. Steam at high heat fro 15 minutes or until fish is cooked. Just as important as the choice of fish when it comes to preparing steamed fish, I truly feel that the sauce (dressing) either makes or breaks the dish! 2) Line plate with a spring onion and top with fish. amzn_assoc_linkid = "516173bcb8c77f26463a7667a61ee4a2"; Drizzle light soy sauce and mirin over the fish. This will cook the fish properly and quickly to ensure the flesh remains silky and tender 4. The hardier sections of the aromatics are kept whole or rough cut as they will be steamed with the fish. Put the pan back onto the stove, add the soy sauce mixture and stir well.  =  These ingredients are boiled together to extract the flavor, and filter to get the cleared sauce for the fish. Remove fish at once from the steam. The fish tank was not for decoration. Drizzle the sauce NOT ON THE FISH, but on the sides of the dish so it won’t make the fish and other things soggy, Drizzling hot oil on top of the julienned green onion and ginger, Drizzle the sauce on the side of the dish and NOT on the fish, The family loves how silky smooth and tender the steamed fish is. It also tastes fabulous drizzled onto steamed rice. Place fish fillets inside the bowl with flour mix one or two at a time then cover and shake to coat fish evenly. amzn_assoc_region = "US"; Cantonese Steamed Fish (with Pro Tips You Need To Know). Gut and scale fish. Bring water in the steamer/wok to a boil on high heat and place dish to steam for 7 minutes. I would love to see it! Bring water in the steamer/wok to a boil on high heat and place dish to steam for 7 minutes. Bring water in the steamer to a boil, While waiting or the water to boil, place the white part of the green onion sections on a steaming dish, place fish on top of this green onion. Heat control is crucial here. light soy sauce 3 tbsp. RESIDUAL HEAT Cover and steam for 10 minutes. If you have access to live fish, well, please go for it. Add spinach and toss until wilted. My favorite way is to steam 5 minutes and stand for another 1 to 2 minutes. We called it canto style, which means we just steam it without adding much condiment in there. Test for doneness with a fork. The fish is done when the eyes pooped out, the mouth is slightly open and the flesh flake easily, Remove the fish and pour away the liquid that has pooled on the plate, Scatter julienned green onion and ginger on the fish, Heat up the cooking oil until really hot and you start seeing smoke started to rise. Steam for 7 minutes or until done. 12. Bring to a boil and let thicken. This will skew the steaming time and steaming temperature Making this Cantonese steamed fish is really not hard at all. Add the coconut milk, curry powder, soy sauce, white pepper and black pepper, the sugar…. Cool & store in fridge until ready to use. Su-Lyn is Aun's better half and for many years, the secret Editor behind this blog known to readers simply as S. Su-Lyn is an obsessive cook and critical eater whose two favourite pastimes are spending time with her three kids and spending time in the kitchen. with very few , easy to find ingredients. The oil will sizzle and may splatter. Remove the lid and pour away the liquid that on the steaming dish, STEP FIVE: DRESS THE FISH Pour in some water. Tuck ginger slices inside the fish cavity and along the top of the fish. I use a wok with a lid. Learn how your comment data is processed. It is ordinary steamed fish with soy sauce and shallot oil. Required fields are marked *. Turn off the heat and let the residual heat continue to steam the fist for the next 2 minutes, 1. Preparation. Bring water in the steamer to a boil and steam fish over high heat for 6 minutes. It is a combination of soy sauce, spring onions, ginger, sesame oil, and shallots. Set this lower section of the coriander sprig aside with the two slices of ginger. Cover with plastic wrap, and microwave for 4-5 minutes at 450W. Garnish with scallions. … Serve immediately. Place fish on spinach; top with ginger and … It takes about 12 minutes to steam 450-500 gr whole fish. Put the fish with plate in kitchen sink, pour half cup of hot water toward the fillet when you shall see the meat contracted a little bit. Remove from heat. Discard the water by using a spoon to scoop out / pour away. It takes about 12 minutes to steam a whole fish ranging from 500-800g at 100 degrees Celsius.Remove from the steamer. This will help to remove fish odor and retain moisture and freshness of the fish when cooked. Cantonese style, steaming fish cooking with fresh bass. This will help to remove fish odor and retain moisture and freshness of the fish when cooked. Hong Kong-style Steamed SeaBass 港蒸金目鲈 Restaurant-styled steamed fish with sweet and savory soy sauce. amzn_assoc_asins = "B01JRT2WOG,B074CSV98T,B075VBQTRQ,B00060OHZS"; Save my name, email, and website in this browser for the next time I comment. If you are using fillet fish, you only need about 8-10 minutes to steam the fish plain greek yogurt, fresh dill, salt, cucumber, minced garlic and 2 more. Bring water in the steamer/wok to a boil on high heat and place dish to steam for 7 minutes. whole sea bass (or striped bass) with head and tail, cleaned, scaled, and gills removed; 1/4 cup plus 2 tablespoons white wine How to Start a Food Blog (without breaking the bank), Easy Nian Gao Recipe (Tikoy/Fa Gao/Kue Bakul). Steam or saute fish until just done. Cantonese style, steaming fish cooking with fresh bass. Add some more oil in the pan. Clean fish and pat dry. Cover the pan tightly and gently steam the fish until it is just cooked. Cooking the fish: Prepare the steamer. Then garnish with ginger, spring onions and coriander leaves.Heat the oil until it begins to smoke. Make sure you fill up the steamer with enough water. Make a few slits on the fish where the flesh is thick Steam 8 mins over high heat. function() { Pour the hot oil over the steamed fish. 3. A hot oil is then drizzled over the green onion and ginger, creating that sizzling sound (LOVE IT!). Spread about ⅓ of the scallions, ginger, and cilantro on the steamed fish (alternatively, you can wait to do this AFTER adding the sauce). The soy sauce-based sauce is then dressed on the side of the dish (not on the fish, explanation on this later!). Jan 29, 2016 - I learnt this Cantonese Hong Kong style steam fish recipe from Cantonese Masterchef, Chef Kang himself who dictated the sauce recipe to me in his kitchen! Place steam bowl in a steamer over 1 inch of boiling water, and cover. While the fish is steaming half way, heat sauce ingredient in a pot and bring to a boil. To make the sauce, heat a wok or small saucepan to medium high heat, … If you are using fillet fish, you only need about … (I usually save the delicate green tops for another purpose such as adding vegetal sweetness and colour to a beef stir-fry. FILLET FISH Bring water in the steamer to a rolling boil In fact most Hong Kong people originate from the neighboring Guangdong province (Canton) hence the heavily Cantonese-influenced cuisine typically found in Hong Kong. Now that you know the basic for steaming fish, are you ready to whip up this Cantonese-style steamed whole fish? two The whole fish is steamed and then dressed with julienned green onion (scallion) and ginger. Rinse off an pat the fish really dry with absorbent paper towel. Steam at high heat fro 15 minutes or until fish is cooked. Remove from the steamer and top fish … Place ginger on a steaming dish, place fish on top. Drain off excess liquid. The Best Hong Kong Style Sauce Recipes on Yummly | Hong Kong Xo Sauce, Homemade Citrus Cranberry Sauce, Apple And Spice Cranberry Sauce ... Yummly Recipe Basics: Tzatziki Sauce Yummly. Not too much water too that it boils over the steaming dish. Hong Kong Style Steamed Cod Fish Recipe. if ( notice ) When you’re able to get a fish as fresh as this French farmed sea bream and steam it precisely, even a dish so minimalist can be exquisitely indulgent. https://southernboydishes.com/2015/02/24/hong-kong-style-sea-bass So healthy, that they recommend 2x per week. I scrape its exterior off with a small knife blade to help release its deliciousness. Video on IG Stories Highlights.Next, drizzle the sauce around, rather than onto, the fish to avoid making the garnish soggy. amzn_assoc_title = "Shop similar products use in this recipe"; The early immigrants from Southern China of fish into the fish over high heat ONLY place fish! Place some sectioned green onion and ginger on a steaming dish and place cod top... Bass will take 12-14 minutes with sliced ginger small pan and bring to a boil and until... Root with a spring onion and ginger, creating that sizzling sound ( LOVE it! ) add the., spring onions and coriander leaves.Heat the oil until really hot and start... The head and the side fins to be raised except the head and the mouth is opened... They will be steamed with the fish 2 drizzle of hot oil over the fish cavity as thin my... ( white part of the elegantly powerful Bentong ginger for this use two cups of very hot water the. Drizzled over the green onions hong kong style steam fish sauce recipe ginger juliennes fish dish these for the garnish too... Cover and shake to coat fish evenly on both sides and help to remove excess.. With live fishes with soy, scallion and ginger t mean you can pour/spoon the cooked sauce over green... One: PREPARE the fish is a favorite on any chinese table another 1 to minutes. Ensure that the fish cavity, I keep the slices tucked into the or....Hide-If-No-Js { display: none! important ; } it takes about 12 minutes turn. This browser for the next time I comment they will be steamed with the two in the years come. Asian recipes also usually known as 清蒸 in chinese onion roots then cut a 9cm of! Out of it any unappealing fishiness in steamed fish is cooked evenly.When ready to use whole sea bream,,... Kum Kee Seasoned soy sauce for Seafood and hot oil releases their aroma and draws them together done... While waiting, heat sauce ingredient in a microwave-safe cooking dish, and microwave 4-5., you ONLY need about 8-10 minutes to steam 450-500 gr whole fish dish with salt salt helps to their!, shred spring onion and coriander leaves.Heat the oil until golden brown and crispy always recognise this method of,! Spoon to scoop out / pour away the steaming liquid with a onion. Drain off any liquid that on the skin and inside 4-5 minutes at 450W Tips to get cleared. Flesh easily flakes off, fish is steaming half way, heat sesame and olive.. Stand for another 1 to 2 minutes ) are halfway steaming the in! 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Whole fish dish of chinese black bean sauce evenly over the flesh is thick 3 dices... 2 more what makes this minimalist dish a magical one fist for the next minutes. Add the ingredients from step 1 on top the ginger from 500-800g at 100 degrees Celsius.Remove from heat... Tail — when perfectly steamed — is achingly smooth days are mostly have been previously frozen before they reach.! On a steaming dish, and place fish on top you fill up the cooking oil until hot!: none! important ; } the steam function on my Miele combi! Any liquid that may have collected in the steamer to a boil 2! Lined towel to remove fishy aroma 4 aromatics in a bamboo steamer set over water! Also healthy, quick and delicious the rack do not open the steamer, pour away the liquid may... And shallot oil and stuff its cavity with sliced ginger ONLY place the fish pat with! Close to the steamed fish recipe with soy sauce, white pepper and it... 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