1 Favorite Chinese Steamed Whole Fish By Sy Food

CHINESE STEAMED WHOLE FISH

Steps:

• Remove any scales from your fish using a serrated steak knife. The areas to look for are the belly and the edges of the fish including the top, near the dorsal fins, and the head. There is nothing worse than having to pick out scales while you're having dinner.
• Cut off any fins with kitchen shears. They are pretty tough, so be careful with this step. Leave the tail and head in tact for presentation.
• Look at the cavity, and you should see the backbone. You may also see a membrane that you should pierce and cut, revealing a blood line near the bone. Run your finger or a spoon across it to clean it thoroughly.
• Check the head and gills. You should not see any gills left, and if there are, remove them with the kitchen shears and rinse the area clean. Older Chinese folks who like dining on the fish head will appreciate this step.
• Give the fish a final rinse, shake off the excess water (no need to pat it dry) and transfer to a heat-proof plate for steaming. No salt, seasoning, or wine should be used on the fish before steaming. Repeat. Nothing on the fresh fish before steaming!
• For steaming, I used an elongated heat-proof plate. To accommodate that, I needed to MacGyver a steaming apparatus that would fit said plate. It's simple enough. I used a wok and metal steam rack. If you need more height to keep the plate above the water in the wok, set a rack on top of a metal can with both ends removed. It's a handy and cheap addition to your kitchen arsenal!
• Steam for 9 minutes and turn off the heat. Use a butter knife to peek at the meat and confirm the fish is cooked through. The meat should be opaque down to the bone, but the bone should be slightly translucent and not fully cooked (remember, you will not be eating the bone. Trust me on this one!).
• Next, carefully pour off all of the liquid accumulated on the plate from steaming and spread half of the ginger, the green portions of the scallion, and the cilantro over the fish.
• Mix the water, salt, sugar, light soy sauce or seasoned soy sauce, and fresh ground white pepper in a small bowl or measuring cup. Heat 2 tablespoons oil and the other half of the ginger in a saucepan until the ginger begins to sizzle and add in the sauce mixture. Heat the mixture until simmering.
• Once simmering, add the rest of the oil and white portions of the scallion and stir until the liquid begins to simmer and sizzle once again. Spoon the entire mixture evenly over the fish and serve hot!

CHINESE-STYLE STEAMED WHOLE FISH WITH GINGER AND SCALLIONS

Steps:

• In a small bowl, whisk together the sesame oil, soy sauce, sugar, and chili, if using. Set aside.
• Using a paring knife or chef's knife, cut three or four 1-inch slits on each side of the fish through the skin to the bone. Pat the fish dry with paper towels. Season generously all over, inside and out, with salt and pepper to taste. Insert 1 piece of scallion and 1 coin of ginger in each slit. Stuff the fish with half of the remaining scallions and ginger. Stuff some cilantro into the cavity of the fish, too.
• . Lay the remaining cilantro, scallions and ginger on top of a steamer basket - I use a cooling rack. Place the fish on the bed of aromatics.
• . In a large wide pot, such as a wok with a lid, bring 2 inches of water to a boil over high heat. Carefully set the steamer basket inside. Pour the sake over the fish. Cover the pan. Reduce heat to medium or low, keeping the water at a simmer. Steam for 9-10 minutes (see notes above), until the flesh is opaque and easily flakes. Transfer the fish to a platter. Discard the aromatics.
• Heat the oil in a small sauce pan over high heat until it starts to fizzle. Pour the oil over the fish. Return pan to burner and pour in the soy sauce mixture. Heat the sauce until it bubbles up - this will happen nearly instantaneously. Pour the sauce over the fish. Scatter the scallions, ginger, and cilantro over top. Note: When I made this on Instagram Stories, a number of people suggested I put the herbs on first, then pour the hot oil and sauce over them - will try this next time and report back. Serve with bowls of steamed rice.

#1 FAVORITE CHINESE STEAMED WHOLE FISH BY SY

Steps:

• Clean and scale the fish and remove the insides, however, leave the head and tail on.
• Rinse under cold water and then pat dry.
• Place the fish in an oblong oven proof/microwave proof dish and add a little rice wine to both sides.
• After 5 minutes, remove the wine.
• Place two whole scallions under the fish to prop the fish up, which will allow steam to flow underneath.
• STEAMING THE FISH: Place water in a large wok and using a flat round trivet on top of the wok, bring water to a boil.
• Place the fish plate on the trivet and cover.
• Steam the fish for about 10-15 minutes, use a fork to poke the flesh of the fish to see that it is done (It should be white and not translucent, don't overcook).
• Remove the fish plate from the wok, pour off the cloudy liquid, discard the scallions and then place the plate in the kitchen sink.
• (Why? Cause when you pour hot oil over the fish, it will splatter all over).
• As an alternative for steaming, put plastic wrap over the fish plate and then into the microwave oven.
• Microwave on high for about 5-6 minutes; check for doneness as noted above, and pour off the cloudy liquid and discard the scallions.
• Sprinkle the fish with pepper& salt.
• Spread over the fish the scallions and ginger strips.
• In a small frying pan add the peanut& sesame oil and heat just to smoking.
• Then pour smoking oil over the fish, be careful with the oil splattering.
• Next add the soya sauce.
• Serve hot with white rice and chinese vegetables toped with oyster sauce!

CHINESE STYLE STEAMED FISH

Steps:

• Place small cake rack in large (12-inch-diameter) skillet; place 9-inch-diameter glass pie dish on rack. Put fish in dish; sprinkle lightly with salt and pepper. Sprinkle wine, ginger and garlic in dish around fish. Top fish with soy sauce, sesame oil and 1 tablespoon cilantro. Pour enough water into skillet to reach depth of 1 inch. Bring water to boil. Cover skillet; steam fish until just opaque in center, about 10 minutes. Transfer fish to plates; top with juices from dish and remaining 1 tablespoon cilantro.

CHINESE STEAMED WHOLE FISH WITH GREEN ONION AND GINGER

Steps:

• Scale and clean fish, leave head and tail on as long as it can fit into the steamer.
• Place cleaned fish on a heat proof dish that fits into your steamer.
• Rub fish inside and out with salt, garlic and a pinch of the ginger.
• Stuff the fish cavity with lup cheong, and sprinkle some of the sausage on top.
• place in steamer and steam for 8-10 minutes.
• In a small saucepan, heat peanut oil until it starts to sizzle.
• Remove fish from steamer when done. Sprinkle scallions, remaining ginger and cilantro sprigs on top of fish.
• Pour hot oil on top of fish and let it sizzle. Top with soy sauce.
• Fish with firm meat such as coho salmon, halibut fillets, mullet, pacific threadfin (moi), trout, bass or other snappers can be used.
• A wok can be used to make a steamer. You will need to find a round cake cooling rack or grill rack to fit the wok. Place the water in the bottom of the wok and place the dish of fish on the rack and cover the wok with a lid or aluminum foil. Do not let the water evaporate and clean and oil the wok immediately or it will start to rust.

CHINESE-STYLE STEAMED FISH

Steps:

• Arrange 1/2 of the green onions on the bottom of the steaming bowl (it is important to steam in a container in order to retain the steam and juices around the fish). Place 1/2 of the mushrooms and Napa cabbage sections on top of the onions. Place fish on top of the vegetables. Sprinkle ginger, garlic, and red pepper flakes over fish. Top with the remaining green onions, mushrooms, and napa cabbage. Drizzle soy sauce and water over everything.
• Place steam bowl in a steamer over 1 inch of boiling water, and cover. Steam for 15 to 20 minutes, or until fish flakes easily. Garnish with cilantro, if desired.