Steamed Fish With Ginger Spring Onion Food

CHINESE STEAMED FISH WITH GINGER AND SPRING ONIONS

Steps:

• Roughly separate the green and white parts of the thinly sliced spring onions/scallions matchsticks. Set aside. (note 2)

STEAMED FISH WITH GINGER & SPRING ONION

Steps:

• Heat oven to 200C/180C fan/gas 6. Cut a large rectangle of foil, big enough to make a large envelope. Place the pak choi on the foil, followed by the fish, then the ginger and garlic. Pour over the soy sauce and rice wine, then season.
• Fold over foil and seal the 3 edges, then put on a baking sheet. Cook for 20 mins, open the parcel and scatter over the spring onions and coriander. Serve with brown rice and squeezed lime juice.

STEAMED COD WITH GINGER AND SCALLIONS

Steps:

• In a large skillet, combine 3 tablespoons rice vinegar, 2 tablespoons soy sauce, and 2 tablespoons finely grated peeled fresh ginger.
• Season both sides of 4 skinless cod fillets (6 to 8 ounces each) with coarse salt and ground pepper; place in skillet with vinegar mixture. Bring to a boil; reduce heat to a gentle simmer. Cover; cook until fish is almost opaque throughout, 6 to 8 minutes.
• Meanwhile, cut green parts of 6 scallions into 3-inch lengths; thinly slice lengthwise. Scatter over fish; cook (covered) until fish is opaque throughout and scallions are just wilted, about 2 minutes more.

STEAMED FISH WITH GINGER

Steps:

• Pat halibut dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.
• Place into a bamboo steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.
• Pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle both soy sauces over the surface of the fish.
• Heat peanut and sesame oils in a small skillet over medium-high heat until they begin to smoke. When the oil is hot, carefully pour on top of the halibut fillet. The very hot oil will cause the green onions and water on top of the fish to pop and spatter all over; be careful. Garnish with cilantro sprigs and serve immediately.

STEAMED FISH GINGER SOY SAUCE

Steps:

• Place fish in a shallow heatproof bowl that will fit inside a steamer. Pour wine and 80ml water over fish, then sprinkle with half the ginger. Place bowl inside steamer and position over a deep saucepan or wok of boiling water. Steam, covered, for 5-6 minutes, then slip cabbage inside steamer, re-cover, and steam until warmed through and fish is just cooked (2-3 minutes;flesh should be white - if it 's still translucent, cook for another minute or so).
• Remove cabbage from steamer and arrange on a serving plate. Carefully remove fish from steamer with a spatula, and place on top of cabbage. Pour any liquid left in the bowl over fish, sprinkle with sugar and drizzle with combined soy sauce and sesame oil, then sprinkle with remaining ginger and half the spring onion. Heat peanut oil in a small frying pan until moderately hot, then carefully pour over fish. Sprinkle fish with remaining spring onion, coriander and a pinch of ground white pepper, and serve immediately

STEAMED SOY AND GINGER FISH | MARION'S KITCHEN

Steps:

• Step 1.Slice the spring onion lengthways into long, thin strips. Place the spring onion in a bowl of cold water and soak until ready to serve (slices will curl).
• Step 2.To set up a makeshift steamer, choose a large, wide and deep pan with a tight-fitting lid. Fold and scrunch a piece of foil into a long snake shape. Then coil the shape to form a trivet. Place in the bottom of the pan.
• Step 3.Place fish fillets onto a plate that is smaller than your pan and top with ginger.
• Step 4.Combine soy sauce and lime juice, then pour the mixture over the fish.
• Step 5.Place the plate of fish on top of the foil trivet in your pan. Pour water into the pan (being careful not to pour any on the plate) until it comes to just below the bottom of the plate. Turn the heat on high. Once the water starts to steam, place the lid on. Cook for about 12 minutes (or a bit longer for salmon) or until the fish fillets are cooked (they will easily flake when poked with a fork).
• Step 6.Just before the fish is ready, place the vegetable oil and the sesame oil in a small saucepan. Heat until a wooden spoon causes bubbles to form when placed into the oil. Turn the heat off but keep the oil warm on the stovetop.
• Step 7.Use a tea towel to protect your hands as you carefully remove the hot plate of fish from the pan. Top with spring onion. Pour the hot oil over the spring onion to sizzle and cook the onion a little. Top with chilli slices and serve with steamed rice.

STEAMED WHOLE FISH WITH GINGER, SCALLIONS, AND SOY

Steps:

• 1. Rinse the fish in cold water and pat dry with paper towels. Season the fish inside and out with salt and pepper. Place the fish on a heatproof plate that is both large enough to accommodate it (a glass pie plate works well) and will also fit inside your steamer, bending the fish slightly if it is too long. Stuff half of the ginger inside the cavity of the fish and spread the remaining ginger on top of the fish.
• 2. Pour water into a wok or stockpot and set a steamer in the wok or on the rim of the stockpot. Make sure the water does not touch the bottom of the steamer. Bring the water to a boil over high heat.
• 3. Place the plate holding the fish in the steamer, cover, and steam for about 8 minutes, until the fish flakes easily when tested with the tip of a knife.
• 4. While the fish is steaming, in a small bowl, stir together the soy sauce, wine, and 1 tablespoon of water. Set aside.
• 5. When the fish is ready, carefully remove the plate from the steamer and pour off any accumulated liquid. Lay the scallion and cilantro along the top of the fish. In a small sauté pan, heat the oil over high heat until it is hot but not smoking. Remove the oil from the heat and pour it directly over the scallion and cilantro to "cook" them. Drizzle the soy mixture over the fish and serve immediately.

STEAMED FISH WITH GINGER

Steps:

• Bring 2 cups cold water to a simmer in a large wok over medium heat.
• Line a 30cm bamboo steamer with baking paper and place steamer over water.
• Place fish in steamer and cover and steam for 5 to 10 minutes or until just cooked through (timing will depend on thickness of fish and you could use blue eye, snapper or ling fish are suggested).
• Personally I would use my electric 3 tiered steamer to steam the fish.
• Carefully transfer to a plate and cover to keep warm.
• Meanwhile combine coriander, onion and chilli in a bowl.
• Combine ginger, garlic, sugar and soy sauce in a heatproof bowl.
• Place peanut oil and sesame oil in a saucepan over high heat and cook for 2 minutes until starting to smoke and then carefully pour over ginger mixture (CAREFUL it will spit).
• Drizzle ginger mix over fish and top with coriander mix and serve with rice and greens.

STEAMED WHOLE FISH WITH SOY, GINGER AND SPRING ONION RECIPE

Steps:

• 1. Clean the snapper of any stray scales and pat dry inside and out with paper towel. Using a sharp knife, score the flesh on both sides of the fish, gently making incisions about one-centimetre deep across the fish. Season both sides with a little salt. Arrange the prepared fish on a piece of lightly oiled baking paper and place in your steamer basket. Top the fish with the ginger and spring onion. 2. Meanwhile, put two centimetres of water in a large saucepan and bring it to a boil. When ready, place the steamer over the water, top with the lid and cook, covered, for about 20 minutes or until fish flakes easily when tested with a fork in the thickest part. I start checking this from time to time around the 10-minute mark. 3. Meanwhile make the dressing by mixing together the oil, soy, sweet ginger vinegar and lemon juice. Season with salt and white pepper to taste. 4. When the fish is ready, remove from the steamer and carefully transfer the whole fish onto a large serving platter. Season the fish with a little salt and douse quite liberally with the dressing. Scatter the coriander and chrysanthemum leaves over the fish before serving. Serve with my chilled noodles with sesame dressing as part of a Lunar New Year banquet. *Sweet ginger vinegar is available at Asian and speciality grocers.

SOY STEAMED SEA BREAM WITH GINGER AND SPRING ONIONS

Steps:

• Put two lines of ginger slices with coriander stalks on top onto a small heatproof plate. Put the plate into a stove-top bamboo steamer (see cook's notes below for an alternative cooking method). Lay the fish fillets on top and season. Mix together the soy sauce, wine and sugar, then pour over, and scatter over the shredded ginger, spring onions, red chilli and garlic. Put the steamer over a pan of simmering water, cover with the lid and cook for 6-8 minutes or until the fish is just cooked.
• Heat the vegetable oil in a frying pan until shimmering. Once the fish is cooked, remove the lid and carefully pour the hot oil over the spring onions, ginger and fish. Serve with steamed white rice and green vegetables.

CANTONESE SIZZLING STEAMED FISH WITH SOY, GINGER AND SPRING ONION

Steps:

• Pat the fish dry with kitchen towel then rub with a big pinch of coarse sea salt and the rice wine - be sure to rub inside the belly too. Arrange the thirds of spring onion on a heatproof plate and place the fish on top.
• If you don't have a steamer, set up a DIY version by putting a wire rack into a wok over some boiling water. Put the plate of fish on the rack, making sure it doesn't touch the water. Cover loosely with foil and steam over a high heat for 10-12 mins, until the fish is just cooked. It's ready when the flesh at the thickest part is opaque and lifts off the bones effortlessly - use a round-tipped/butter knife to make a small cut and check. If using fillets, steam them for 5-7 mins.
• Carefully pour off any cloudy liquid that's accumulated on the plate after the steaming process. Scatter the ginger and remaining spring onion over the fish.
• Heat the groundnut oil in a small pan until smoking, then immediately pour over the fish - do this in front of your guests if you can! It will sizzle and crackle.
• In the same pan, bring the soy sauce, sesame oil and sugar to a simmer. Pour over the fish, then garnish with the coriander. Serve straight away alongside steamed rice and stir-fried pak choi.

CANTONESE STEAMED FISH WITH GINGER, CILANTRO & GREEN ONIONS

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.

STEAMED POMPANO WITH SOY SAUCE

Steps:

• Place a fish on the foil. Add the julienned ginger and the green leaves of the spring onion on the belly and above the fish.
• Add the steamer tray on the cooking pot with water. Turn on the heat
• Cover the fish with the foil and transfer into the pot. Once it started to boil, lower the heat and let it simmer for 20 minutes.
• Once done, discard the excess water from the fish. Set aside.
• In an empty pan, pour the soy sauce and add the brown sugar, sesame oil, water, ginger and spring onion. Turn on the heat
• Let it simmer for 5 to 10 minutes to help the sauce absorb the flavor of the herbs.
• Once done, remove the foil and transfer the fish into the plate. Pour the sauce on it and garnish with chopped spring onion and the julienne ginger, that was simmered in the pan.