CANTONESE STEAMED FISH
Cantonese steamed fish is often served as one of the courses in a Chinese banquet, but it's also an easy meal to make on any weeknight at home with just a few ingredients.
Provided by Bill
Categories Fish and Seafood
Time 20m
Number Of Ingredients 9
Steps:
- Cut the scallions into 2-inch lengths, and cut the pieces in half lengthwise. Julienne them thinly. Thinly slice about 15g of ginger, and julienne them. Give the cilantro a rough chop. Set the aromatics aside.
- Combine the light soy sauce, salt, sugar and hot water in a small bowl and mix until the sugar and salt are dissolved. Set aside.
- Prepare your steaming set-up, and fill with 1-2 inches of water. Bring to a boil.
- Rinse your fish fillet, and carefully lay it on an oblong heat-proof plate that will fit into your wok or steaming setup. Carefully place it in the steamer, and adjust the heat to medium. The water should be at a slow boil that generates a good amount of steam, but not so high that the water evaporates too quickly.
- Cover and steam for 7-10 minutes depending upon the size and thickness of your fish fillet. If you have extremely small, thin fillets (half an inch), cook for 4-5 minutes. Check for doneness using a butter knife. If it falls easily through the thickest part of the fillet to the bottom of the plate, the fish is done.
- Turn off the heat, and carefully drain any liquid on the plate. Spread about ⅓ of the scallions, ginger, and cilantro on the steamed fish (alternatively, you can wait to do this AFTER adding the sauce).
- To make the sauce, heat a wok or small saucepan to medium high heat, and add 2 tablespoons vegetable oil. Add the remaining ⅔ of the ginger, and fry for 1 minute. Add the white parts of the scallions and cook for 30 seconds.Then add rest of the scallions and cilantro. The mixture should be sizzling.
- Add the soy sauce mixture. Bring the mixture to a bubble, and cook until the scallions and cilantro are just wilted, about 30 seconds.
- Pour this mixture over the fish. If you prefer to add the raw aromatics after adding the sauce, you can do so now, and heat an additional 1 tablespoon of vegetable oil to pour over the raw aromatics. Serve immediately!
Nutrition Facts : Calories 239 kcal, Carbohydrate 3 g, Protein 19 g, Fat 17 g, SaturatedFat 12 g, Cholesterol 64 mg, Sodium 924 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CANTONESE STEAMED FISH
Juicy succulent white steamed fish with soy sauce served with shiitake mushroom, green onion, and tomato slices. It's a classic Cantonese way to prepare fresh whole fish.
Provided by Namiko Chen
Categories Main Course
Time 1h
Number Of Ingredients 10
Steps:
- Gather all the ingredients.
- Soak dried mushrooms. Put the dried mushrooms in a bowl. Pour over boiling water to cover and soak 20 minutes until soft. Meanwhile, you can prepare other ingredients. Once hydrated, strain the liquid into another bowl, squeezing any excess liquid from the mushrooms (this is Shiitake Dashi, and you can use this umami-rich broth in other cooking). Cut off the stems (discard them) and slice the mushrooms.
- Slice the tomato, cut green onions into matchsticks, and peel ginger and cut into fine matchsticks.
- Rinse the fish inside and out under running cold water and pat dry with kitchen paper. Using a sharp knife, make three diagonal slits on both sides of the fish.
- Arrange the tomato on the base of a heatproof platter that will fit inside a wok. Lay the fish on top.
- Mix together the soy sauce, oyster sauce, sesame oil and rice wine in a small bowl and season with pepper.
- Pour the sauce over the fish and sprinkle over the mushrooms and ginger. Cover with saran wrap and leave to marinate in the fridge for about 20 minutes.
Nutrition Facts : Calories 262 kcal, Carbohydrate 8 g, Protein 42 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 74 mg, Sodium 412 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 4 g, ServingSize 1 serving
CHINESE STEAMED FISH
Traditional and authentic Chinese steamed fish with soy sauce.
Provided by Elaine
Categories Main Course
Time 22m
Number Of Ingredients 9
Steps:
- Cut half of the scallion and ginger into small sections.
- For decoration: shred scallion with a fork and then soak them in cold water.
- Clean the fish completely and peel off any black skins in the stomach of the fish. Drain completely.
- Watch the body shape if your fish. If it gets a thick back, cut a line and separate the back into two parts. Or if it gets thick stomach, cut 2 lines on the thickest meat, so the meat can be cooked in a shorter time and be kept as tender as possible. (Optional for fresh water fish only), spread a very thin layer of salt on the surface and stomach of the fish. Place scallion and ginger inside of the fish.
- Place two scoops on the plates, or two sections of chopsticks and then place the fish in.
- Bring enough water to a boiling in a large pot and place the fish in after the water boils. Start the count the time, steam 5 minutes and stand for 1 to 2 minutes.
- Transfer the fish to a clean plate, discard the scallion and ginger and place the newly cut scallions. Heat around 2 tablespoons of cooking oil until almost smoky and pour the oil evenly on the scallion shreds.
- Heat the seasoned soy sauce until warm and pour evenly on the plate. If your soy sauce is cold, pour them on the two sides of the fish, not over the fish.
- Serve hot and should be finished within 10 minutes.
Nutrition Facts : Calories 591 kcal, Carbohydrate 4 g, Protein 73 g, Fat 29 g, SaturatedFat 15 g, Cholesterol 206 mg, Sodium 1455 mg, Sugar 1 g, ServingSize 1 serving
CANTONESE STYLE STEAMED FISH
Make and share this Cantonese Style Steamed Fish recipe from Food.com.
Provided by tomoko matsunaga
Categories Cantonese
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the fish in a large bowl.
- Add the rice wine, soy sauce, chopped ginger and sesame oil, and toss lightly to coat.
- Cover with clingfilm and leave to marinade in the fridge for 10 minutes.
- Arrange the fish on a heatproof plate, with the marinade, and place in a steamer. Steam over simmering water in a covered wok for 5-8 minutes, or until the fish flakes when the skin is pressed firmly or the dorsal fin pulls out easily.
- Remove the fish from the steamer and place in a heatproof platter.
- Heat a wok over high heat, add the oil and heat until smoking.
- Sprinkle the steamed fish with the spring onion, shredded ginger and pepper, and slowly pour the hot oil over the fish.
- This will cause the skin to crisp, and cook the garnish.
Nutrition Facts : Calories 330.2, Fat 18.7, SaturatedFat 3.3, Cholesterol 123.8, Sodium 471.7, Carbohydrate 4.2, Fiber 0.8, Sugar 0.5, Protein 34.7
STEAMED SALMON CANTONESE STYLE
When salmon is steamed with fresh ginger, fish sauce, and premium rice wine, it takes on a creamy texture that cannot be achieved with any other cooking method. As a final step, hot, garlic-flavored oil is poured over the salmon to sear in the juices. From the Wild Ginger Restaurant, Seattle WA. Pike Place Public Market Seafood Cookbook by Braiden Rex-Johnson.
Provided by lazyme
Categories Cantonese
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- To steam in a wok, cross two chopsticks in an X, then cut a groove in the lower chopstick so that the top one fits snugly.
- Set the chopsticks in the wok and add water to 1 inch below the level of the chopsticks.
- Place lid on wok and turn heat to high.
- Place the salmon, skin side down, on a glass pie plate or rimmed glass plate slightly smaller than the diameter of the wok.
- Cover with ginger slices.
- Pour rice wine and fish sauce over fish.
- When the water is boiling, remove the lid from the wok and position the plate containing the salmon and seasonings on top of the chopsticks.
- Replace the lid and cook 7 to 8 minutes, or until the salmon just turns opaque and begins to flake.
- Two to three minutes before the salmon is done steaming, heat the peanut oil in a small skillet over high heat.
- When the oil is very hot, add the garlic and cook until browned.
- Discard the garlic, but do not turn off the heat until you use the oil; it must be very hot to sear the fish properly.
- When the salmon is cooked, transfer to a warm plate.
- Place green onion strips on top of the fish and immediately pour hot oil over the fish and onions.
- Garnish with cilantro sprigs and serve immediately.
- Serves 2 as an entree, 4 as an appetizer.
CHINESE STEAMED FISH WITH GINGER PASTE
This recipe is the basic Chinese steamed fish recipe.
Provided by KP Kwan
Categories Main
Time 30m
Number Of Ingredients 16
Steps:
- The fish should be gutted and descaled (by your fish vendor)
- Clean the fish cavity thoroughly (make sure not more debris and any fish blood that has a stinky smell)
- Pour some hot water over the entire fish with a ladle a few time.
- Bring the water in the wok to a boil.
- Place a stalk of spring onion on the plate, and one chopstick (or a metal spoon) at the middle of the plate.
- Place the fish on top of the chopstick.
- Apply some Shaoxing wine to the fish.
- Steam over HIGH HEAT, LID-ON, UNOPENED for 8 minutes. (Refer to the note section below for exact timing,)
- Discard the water in the plate after steaming.
- Blend ingredients (B)
- Saute ingredients (C) in a pan.
- Add Ingredients (B) and (D) it the pan. Combined and cook for 1 minute.
- Spread the ginger paste on the fish. Garnish with spring onions and chili.
Nutrition Facts : Calories 875 calories, Carbohydrate 41 grams carbohydrates, Protein 146 grams protein, ServingSize 1 fish, Sodium 3.5 grams sodium, Sugar 17 grams sugar
STEAMED CANTONESE-STYLE FISH WITH SPICY NOODLES
This delicious recipe is healthy and low fat without compromising on flavour.
Provided by Ken Hom
Categories Main course
Yield Serves 4
Number Of Ingredients 22
Steps:
- To make the fish, pat the fish dry with kitchen towels and rub evenly with the salt, rubbing it inside the cavity as well if you are using a whole fish. Put the fish on a heatproof plate and squeeze the ginger over the top.
- Set up a steamer or put a rack into a wok or deep pan. Fill with 5cm/2in of water and bring to the boil over a high heat.
- Put the plate of fish in the steamer or on the rack, cover tightly and steam until it is just cooked. Flat fish fillets will take about 5 minutes; whole fish, or thick fillets, will take 12-14 minutes. The fish should turn opaque and flake slightly but still remain moist.
- Remove the plate and pour off any liquid that may have accumulated. Scatter the spring onions on the fish, then drizzle over the light and dark soy sauces.
- Heat the two oils together in a small saucepan until smoking, then immediately pour them over the fish.
- Meanwhile, to make the spicy noodles, bring a saucepan of water to the boil and cook the noodles for 3-5 minutes or according to packet instructions. Drain and then plunge the noodles in cold water. Drain thoroughly and toss them with 2 tablespoons of sesame oil. Arrange on a serving platter.
- Heat the sesame oil in a wok over a medium heat, and add the garlic and spring onions. Fry for 1 minute, then add the soy sauces, sesame paste, chilli paste, chilli oil and vinegar and mix well.
- Mix the ground peppers and sugar together in a bowl and add to the wok. Add the noodles and mix well to combine.
- Garnish the fish with the coriander and serve with the noodles on the side.
CANTONESE STEAMED FISH WITH GINGER, CILANTRO & GREEN ONIONS
Flavors of ginger, cilantro and green onion make this light and easy Cantonese steamed fish a standout dish for a quick weeknight dinner, or the perfect side for a full Chinese meal. Recipe from the Taste Of The Place cookbook.
Provided by Susan Ng
Categories Side or light entree
Number Of Ingredients 9
Steps:
- Pour an inch of water in a wide skillet with a well fitting lid. Bring the water to a boil, then reduce the heat until just simmering.
- Cut the fish fillets into 2 to 3 inch pieces. Lay the pieces on a heat-proof plate that will fit easily inside the skillet (this same plate can be used for serving, if you like), or a steamer insert. Drizzle the cooking wine over top, sprinkle with white pepper, and scatter over ginger strips. Place the plate or steamer insert into the skillet or pot with the simmering water, cover with the lid, and steam until the fish is flakey and almost opaque throughout. The time this takes will vary significantly depending on the thickness of your fish - anywhere from 5 to 12 minutes. Carefully remove the plate or steamer insert, discarding the water and ginger strips. It will continue cooking after it's removed from the heat, so be sure to pull it from its steamy pan when the center still has a touch of translucency.
- If using a steamer insert, move the fish to a serving plate. Scatter the onions and cilantro over the fish.
- Heat the canola oil in a small skillet until just beginning to smoke. Carefully pour the hot oil over the steamed fish. Sparingly drizzle everything with the seasoned soy sauce and sesame oil.
CHINESE STEAMED TILAPIA
Steamed tilapia is a classic Cantonese dish. It's flavored with soy sauce and ginger, and it cooks in only 15 minutes.
Provided by Mochi Mommy
Categories Main Course
Number Of Ingredients 5
Steps:
- Prepare your steamer. I set up a steamer rack in a large skillet on the stove with about an inch of water.
- Place tilapia filets on a plate that will fit in your steamer.
- Pour soy sauce over fish. Sprinkle ginger, garlic, and green onion over the fish as well.
- Carefully place the plate of fish into your steamer. Cover with a lid and steam for 15 minutes or until fish is cooked through. Serve right away.
More about "cantonese steamed fish food"
CANTONESE STEAMED FISH WITH GINGER - RECIPE | SCMP …
From scmp.com
Cuisine ChineseServings 2
- Check the fish for scales by running your fingers along the skin, starting at the tail and going toward the head; if you feel any scales, remove them. Rinse the fish inside and out, checking the cavity to make sure all the guts have been removed. Dry the fish inside and out with paper towels. Lay it flat on a cutting board. Hold a ruler standing upright against the cutting board and measure the fish at its thickest point.
- Rub the rice wine or brandy into the cavity of the fish and place it on the steaming dish. Sprinkle some salt into the cavity. Cut the ginger into fine julienne strips and place about half into the cavity and the rest over the fish.
- Pour water to a depth of about 3cm (1¼in) into a wok and place it over a high flame. When the water boils, put a metal rack with low feet in the wok, and place the dish holding the fish on the rack. Put the lid on the wok and as soon as you can see a lot of steam coming out from under the lid, lower the heat and start timing: cook the fish over medium steam for 10 minutes for every 2.5cm (1in) of thickness.
- While the fish is steaming, prepare the aromatics, soy sauce and oil. Slice the spring onions lengthwise into fine shreds, then cut the shreds into 6cm (2⅓in) lengths. Mix the soy sauce with the sugar and stir until dissolved. Heat the oil in a small pan until it’s very hot.
CANTONESE-STYLE STEAMED FISH RECIPE - GOOD FOOD
From goodfood.com.au
Category Main-CourseTotal Time 1 hr 30 mins
- Pat dry the cleaned fish and make two diagonal cuts on both sides. Rub salt all over the fish including the cavity. Place in heat-proof dish with slightly raised sides and spread ginger evenly on top. Leave to stand for 10 minutes.
- Fill pan with water to just below the steamer or rack and bring to the boil. Mix the two soy sauces, sesame oil and sugar and pour over the fish. Place the dish on the rack and steam over a high heat for 8-14 minutes (depending on the circulation of steam, the timing varies), until just cooked.
- The fish should flake from the backbone. Carefully remove dish from steamer. Scatter spring onions on top.
TOP CANTONESE-STYLE RECIPES - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 7 mins
- Wor-tip (Pan-Fried Dumplings) Often filled with pork, cabbage, shittake mushrooms, and garlic chives, wor-tip or pan-fried dumplings taste great as an appetizer, part of a dim sum spread, or on their own.
- Cantonese Roast Duck. With its signature shiny, reddish-brown crispy skin, Cantonese roast duck looks similar to the Peking duck you may have seen hanging in Asian restaurant windows.
- Ginger-Soy Steamed Fish. Both a popular Cantonese cooking technique and a healthy way to prepare seafood, steaming fish results in a tender, moist fish.
- Salt and Pepper Shrimp. With a beautiful bright orange color and spicy flavor, salt and pepper shrimp make a fabulous appetizer or dim sum addition. Even though the dish has Cantonese origins, it sometimes uses tongue-tingling Szechuan salt and pepper mix.
- Char Siu (Chinese Barbecue Sauce) Sweet, savory, and smoky with just a bit of spice, char siu traditionally appears on strips of roast pork for a dish of the same name.
- Sweet and Sour Pork with Pineapple. The addition of pineapple to sweet and sour pork gives the Cantonese and American Chinese food staple a fruity sweetness that adds balance to the succulent sauce.
- Creamed Corn Soup. Traditionally, Cantonese creamed corn soup uses a classic technique called velveting to keep the meat tender. The protein gets coated in egg whites and some type of starch before frying, much like the dredging American chefs use when frying chicken.
- Zhaijiangmian (Chinese Noodle Dish) Hong Kong-style Zhaijiangmian has a slightly sweeter soy-based sauce than versions you might find in Korea or Beijing.
- Lobster Cantonese with Savory Sauce. If you've never tried lobster any other way but steamed or in a New England-style roll, give lobster Cantonese a go.
- Beef and Peppers in Black Bean Sauce. A staple in Cantonese home cooking, beef and peppers in black bean sauce uses ingredients like garlic, ginger, and onions to give it a mouthwathering flavor and aroma.
STEAMED FISH, THE CHINESE WAY (清蒸鱼) - RED HOUSE SPICE
From redhousespice.com
5/5 (8)Total Time 13 minsCategory Main CourseCalories 363 per serving
- Wash the fish thoroughly then pat dry with kitchen paper. Cut the fish at a 45-degree angle several times on each side. Lay it onto a plate that fits in the wok/pot which you’ll use to steam.
- Put 1/3 of the scallions and ginger into the cavity of the fish. Scatter the rest under and over the fish.
- Place a steamer rack (or a small bowl) in the middle of a wok. Add water to the pot (lower than the rack/bowl) and bring it to a full boil.
- Put the fish plate on top of the rack (bowl). Cover the wok with a lid. Steam over high heat for 8 minutes (add 2 more minutes if your fish is larger).
THE HIRSHON CANTONESE STEAMED FISH - 粤式蒸鱼 - THE …
From thefooddictator.com
Estimated Reading Time 5 mins
CANTONESE STEAMED FISH: SIMPLE CHINESE COMFORT …
From youtube.com
Author Laurence LouieViews 391
CHINESE STEAMED FISH RECIPE (CANTONESE STYLE ... - …
From souperdiaries.com
CANTONESE STEAMED FISH - KOSHER COWBOY - MOROCCO TO THE ...
From koshercowboy.com
5/5 (1)Total Time 20 minsCategory FishCalories 276 per serving
- Cut the scallions into 2-inch lengths, and cut the pieces in half lengthwise. Julienne them thinly. Thinly slice about 15g of ginger, and julienne them. Give the cilantro a rough chop. Set the aromatics aside.
- Combine the light soy sauce, salt, sugar and hot water in a small bowl and mix until the sugar and salt are dissolved. Set aside.
- Rinse your fish fillet, and carefully lay it on an oblong heat-proof plate that will fit into your wok or steaming setup. Carefully place it in the steamer, and adjust the heat to medium. The water should be at a slow boil that generates a good amount of steam, but not so high that the water evaporates too quickly.
CANTONESE STEAMED FISH – FLORA'S KITCHEN
From blog.floras-hideout.com
- Grate ginger. Slice green onions at an angle and separate the green and white parts. Rough chop cilantro. Save some green onion and cilantro for garnish, and then set the rest aside.
- Combine the light soy sauce, salt, sugar, and hot water in a small bowl, and mix until the sugar and salt are dissolved. Set aside.
- Prepare your steaming set up in a wok by filling the wok with 1-2 inches of water. Bring to a boil. Place a metal steam basket in the wok.
- Rinse fish and then season with salt and pepper. Carefully place it on the steamer basket, and adjust the heat to medium. The water should be at a slow boil and generates a good amount of steam.
THE STEAMED CARP IN CANTONESE STYLE | MISS CHINESE FOOD
From misschinesefood.com
Estimated Reading Time 1 min
STEAMED FISH HONG KONG STYLE - CHUBBY HUBBY
From chubbyhubby.net
Estimated Reading Time 6 mins
CANTONESE STYLE STEAMED SALMON FILLET - FINE DINING LOVERS
From finedininglovers.com
3.7/5 (12)Total Time 20 minsServings 4
CANTONESE STEAMED FISH RECIPE - DUMPLING CONNECTION
From dumplingconnection.com
Cuisine ChineseEstimated Reading Time 3 minsCategory Main Course
CANTONESE STEAMED FISH - DELISHAR | SINGAPORE COOKING ...
From delishar.com
Servings 4Estimated Reading Time 2 mins
COMFORTING CANTONESE STEAMED FISH - HONEST COOKING
From honestcooking.com
Cuisine ChineseAuthor Josephine ChanServings 3Category Main Course (As Part of Shared Meal)
CANTONESE STEAMED FISH: A 20 MINUTE RECIPE - PINTEREST
From pinterest.com
5/5 (147)Estimated Reading Time 4 minsServings 2Total Time 20 mins
TONY TAN'S STEAMED FISH CANTONESE-STYLE - DRIVE - ABC RADIO
From abc.net.au
Cuisine ChineseCategory MainsServings 4Total Time 1 min
WHAT IS CANTONESE FOOD REALLY?
From ricebowldeluxe.com
Author Marcus Chen
CANTONESE STYLE STEAMED FISH - BLAST FROZEN | BY GAFELL
From gafell.com
4.9/5 (8)Availability In stock
CANTONESE STEAMED FISH – TASTY FOOD AT HOME
From tastyfoodathome.com
Cuisine ChineseCategory Main CourseServings 2
KEN HOM'S STEAMED FISH CANTONESE STYLE RECIPE
From lovefood.com
CANTONESE STEAMED FISH RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CANTONESE STEAMED FISH SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
DISCOVER CANTONESE STEAMED FISH 'S POPULAR VIDEOS | TIKTOK
From tiktok.com
59 CANTONESE STEAMED FISH IDEAS | STEAMED FISH, FISH ...
From pinterest.ca
CANTONESE STEAMED FISH: A 20 MINUTE RECIPE - FOOD NEWS
From foodnewsnews.com
CANTONESE STEAMED FISH – AMBROLIYA
From ambroliya.com
MISTER JIU'S SIZZLING FISH - KITCHN
From thekitchn.com
HOW TO MAKE CANTONESE-CANADIAN COMFORT FOOD: FLO LEUNG ...
From thestar.com
WATCH HOW TO MAKE CANTONESE STEAMED FISH | AROUND THE ...
From epicurious.com
FISH IN CANTONESE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
STEAMED FISH, CANTONESE STYLE | TASTYASIA
From tastyasia.net
CANTONESE STEAMED FISH | COMEANDEATLAH
From comeandeatlah.com
CANTONESE STEAMED FISH: A 20 MINUTE RECIPE | RECIPE ...
From pinterest.ca
CANTONESE STEAMED FISH - AN AFFAIR WITH FOOD
From anaffairwithfood.sg
STEAMED RECIPES: BROWSE ALL DISHES - THE WOKS OF LIFE
From thewoksoflife.com
CANTONESE STEAMED FISH | CHINESE FOOD - YOUTUBE
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love