Steamed Cantonese Style Fish Food

CANTONESE STEAMED FISH

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!

STEAMED CANTONESE-STYLE FISH WITH SPICY NOODLES

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 STYLE STEAMED FISH

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.

STEAMED CANTONESE-STYLE FISH

Steps:

• Pat the fish fillets dry with kitchen paper if needed, and season. Put on a heatproof plate and scatter over the shredded ginger.
• Pour water into a wok or deep pan to a depth of 2.5-5cm (1-2in) and insert a steaming rack. If you don't have a steaming rack, use an upturned heatproof dish to make a trivet. Put the pan on a high heat and bring the water to the boil.
• Put the plate of fish on the steaming rack or heatproof dish. Cover with a lid and gently steam for 10-12 minutes, until the fish is opaque and flaky.
• Remove the fish from the wok and divide between 4 plates. Drizzle over the light and dark soy sauces and scatter over the spring onions.
• Heat the oil in a small pan until smoking hot and carefully pour over each piece of fish. It will sizzle a little. Scatter over the coriander and serve immediately.

STEAMED SALMON CANTONESE STYLE

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.