CHINESE STEAMED COD FISH WITH GINGER SCALLION SAUCE
Air fryer or oven Chinese steamed cod fish recipe is simple & delicious. With 6-ingredients, this Chinese fish cod recipe is Paleo, Whole30, low carb, and Gluten-free.
Provided by ChihYu
Categories Main Course
Time 30m
Number Of Ingredients 8
Steps:
- Slice the cod fillet into two equal weight pieces, ½ lb each fillet. Pat dry with a paper towel.
- Fold one piece of the parchment paper in half and place 1 fish fillet in the center and closer to the seam. Repeat with the other half of the fish.
- Season each filet with ¼ tsp coarse salt, 1 tbsp coconut aminos, and 1 tsp toasted sesame oil.
- To make a paper pouch: Fold the paper over so the two ends meet, enclosing the food. Beginning at either end of the center crease, make small, overlapping diagonal folds around the filling, pleating it all around to make a semicircular airtight package that looks like a half-moon shape calzone. Seal the packet tight. You might need to twist and fold the end tip to secure the envelope.
- If use air fryer: place 1 packet inside of the basket. Lightly press the paper pouch down so it won't get burnt. Air fry at 300F for 15 minutes or until the fish is soft and flaky. Test with a skewer, if it goes in easily, the fish is done. If not, air fry for 5 additional minutes. If your fish is thinner than 1-inch, reduce the cook time by 5 minutes.
- If use oven: Place both packets over a large sheet pan. Bake at 400F for 15-20 minutes or until the fish is buttery soft. The exact bake time will depend on the thickness of the fish fillets and type of fish.
- In the meantime, finely chop ginger, scallions, and chili peppers. Divide them into 2 equal piles.
- When the fish is about 5 minutes away from ready, in a heavy bottom saucepan, heat up the avocado oil over medium-low heat for about 5 minutes. Cover the saucepan with a lid but leave a small gap open to allow air to come-in.
- Carefully remove the fish pouch. Let cool for 3 minutes before using a kitchen scissors to cut open the packet (be careful of the hot steam). Add the aromatics - ginger, scallions, and chilies - on top of the fillets and season with a pinch of salt.
- Carefully pour half amount of the hot oil over each fillet and the aromatics on top. Serve hot and immediately.
Nutrition Facts : ServingSize 1 serving, Calories 498 kcal, Carbohydrate 5 g, Protein 41 g, Fat 34 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 98 mg, Sodium 876 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 4 g
STEAMED FISH GINGER SOY SAUCE
The legendary chef's take on a Cantonese classic - it's light, delicate and clean-tasting.
Provided by Kylie Kwong
Time 25m
Yield Serves 4 - 6
Number Of Ingredients 9
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
Nutrition Facts : ServingSize Serves 4 - 6
STEAMED FISH WITH GINGER & SPRING ONION
Take an Asian approach to low-fat cooking - steam fish with pak choi, mirin, garlic and soy and serve topped with coriander
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 145 calories, Fat 1 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 29 grams protein, Sodium 1.1 milligram of sodium
CHINESE-STYLE STEAMED FISH
This is a basic and common Chinese recipe for steamed fish. My father taught me how to make this; it is easy to prepare, hard to mess up, and very versatile. Serve over white rice, using some of the sauce mixture from the steaming bowl.
Provided by KAM_SUNG
Categories World Cuisine Recipes Asian Chinese
Time 35m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 215.5 calories, Carbohydrate 5.2 g, Cholesterol 54.5 mg, Fat 4.2 g, Fiber 1.6 g, Protein 37.7 g, SaturatedFat 0.6 g, Sodium 635.5 mg, Sugar 1.4 g
STEAMED COD WITH GINGER AND SCALLIONS
This simple Asian-style gingery seafood dish goes well with Spicy Sesame Eggplant.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 183 g, Fat 1 g, Protein 37 g
STEAMED SOY AND GINGER FISH | MARION'S KITCHEN
Get more fish in your dinner repertoire with this super-easy steamed version of a restaurant classic. If you've got a bamboo steamer at home, use that, but otherwise all you need is some basic kitchen equipment. Simple, light but full of fresh flavours, accompany it with a side serve of rice and you're good to go.
Provided by Bee
Yield 2
Number Of Ingredients 9
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
Provided by Charles Phan
Categories Fish Ginger Steam Dinner Seafood Soy Sauce Green Onion/Scallion Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Serves 2 to 4 as part of a multicourse meal
Number Of Ingredients 8
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.
CHINESE STEAMED FISH RECIPE
Steamed fish, Chinese steamed fish recipe. Learn how to make restaurant-style Chinese steamed fish with this easy steamed fish recipe, with steamed fish pics.
Provided by Rasa Malaysia
Categories Chinese Recipes
Time 15m
Number Of Ingredients 12
Steps:
- Clean the fish properly (remove scales, guts, gills, etc.) and pat dry. Blend the soy sauce mixture in a small bowl and set aside.
- Lay the fish on a plate and drizzle 1 tablespoon shaoxing (or rice) wine on top of the fish. Top the fish with 1/2 of the cut ginger strips.
- Heat up a wok with enough water for steaming. Wait for the water to boil. As soon as it boils, place your fish inside the wok, propped up with a small inverted bowl or a couple of wooden blocks (meant for steaming). Cover your wok tightly and set your kitchen alarm for 8 minutes.
- As soon as the fish is done steaming, transfer it out from the wok. Discard the fish water and ginger strips. Lay the remaining ginger strips on top of the fish.
- Heat up a pan over high heat and add 2 tablespoons of cooking oil, swirl around until it's hot. Pour the hot oil over the steamed fish. Put the pan back onto the stove, add the soy sauce mixture and stir well. As soon as the sauce bubbles up and boils, pour the soy sauce over the fish. Topped with scallions and cilantro leaves and serve the steamed fish immediately with white rice.
Nutrition Facts : Calories 344 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 83 milligrams cholesterol, Fat 10 grams fat, Protein 48 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 4 people, Sodium 1151 grams sodium, Sugar 6 grams sugar
STEAMED FISH WITH GINGER & MUSHROOMS
Make and share this Steamed Fish With Ginger & Mushrooms recipe from Food.com.
Provided by Latchy
Categories Asian
Time 30m
Yield 1-2 serving(s)
Number Of Ingredients 10
Steps:
- Put the prepared fish on to a plate slightly larger than itself, which will fit into your steamer (or you could put it into a large saucepan on an inverted saucer).
- Place all the remaining ingredients except the garnish on top of the fish; put in steamer and cook for approximately 20 minutes.
- Remove and garnish with coriander.
GINGER SOY FISH RECIPE
Ginger Soy Fish - crispy and perfectly cooked fish in a mouthwatering sauce. Topped with ginger and scallion, this recipe is so good with steamed rice!
Provided by Rasa Malaysia
Categories Chinese Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Cut to the fish into thick, but bite size pieces. Add corn starch to the fish fillet.
- Coat the fish with the corn starch. Set aside.
- Peel the ginger, slice and cut into thin strips.
- Mix all the ingredients for the Sauce in a small bowl. Stir to mix well and make sure that the sugar melts.
- Heat up a non-stick skillet or well-seasoned wok with the cooking oil on medium to high heat. When the oil is fully heated, add the ginger and stir-fry until they turn light brown. Remove them from the oil and set aside in a bowl.
- Using the ginger-infused oil, pan fry the fish until both surface turn light to golden brown. Make sure you turn the fish very gently with spatula or tong, or preferably with a pair of long cooking chopsticks. Fish fillets are very delicate; you don't want to break them up while pan-frying.
- Add the Sauce to the fish. As soon as the sauce bubbles. Turn off the heat and dish out. Top the fish with the ginger strips and scallion. Serve immediately with steamed rice.
Nutrition Facts : Calories 348 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 83 milligrams cholesterol, Fat 18 grams fat, Protein 33 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 2 people, Sodium 1122 milligrams sodium, Sugar 6 grams sugar
STEAMED FISH WITH GINGER
From Super Food Ideas. This looks to be a simple dish which is packed with flavour. Serve with rice and steamed asian greens.
Provided by ImPat
Categories Weeknight
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
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.
CHINESE STEAMED FISH WITH GINGER AND SCALLION
Tender, fresh, juicy steamed fish with aromatic ginger and scallion is a traditional Cantonese homemade meal. This steamed fish recipe is easy and authentic.
Provided by Chefpangcake
Categories Main Course
Number Of Ingredients 8
Steps:
- Slice scallions and julienne ginger, set aside for later use
- In a saucepan, mix the soy sauce with sugar on low heat until homogeneous
- Season the fish fillet with a little salt and back pepper
- Use a deep, wide frying pan or a wok, put the steaming rack inside, and pour water into the pan
- Place the fish on a plate and put the ginger coins on top of the fish. Put the fish on the steaming rack and turn the heat on high to bring to boil. Place the lid on and steam for about 10 -12 minutes.
- Right before the fish is ready, heat up cooking oil in a small pan over high heat for about 2-3 minutes.
- Take out the fish from the pan when it's done. Place the julienned scallions and ginger on top of the fish fillet.
- While the oil is blazing hot, quickly pour it over the fish, scallion, and ginger
- Drizzle the sweet soy sauce over the fish. Serve warm
Nutrition Facts : Calories 252 kcal, ServingSize 1 serving
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
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
STEAMED FISH WITH SCALLIONS AND GINGER
This is a beautiful entertaining course to "wow" your guests. It's also an extremely healthy, family-style meal.
Provided by Anita Lo
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Peel and julienne the ginger. Trim and slice the scallions on a bias. Place in shallow, heatproof dish large enough to hold the fish.
- Make sure the fish is clean of scales and snip off the sharp spines with kitchen shears.
- Score the fish on both sides on a bias at 2-inch (5cm) intervals, down to the bone. Season lightly with salt and pepper inside and out. Place the fish in the dish and disperse the scallion whites (reserve the greens for garnish) and ginger on top, underneath, and inside the fish. Add the soy sauce, peanut oil, sesame oil and the sugar.
- Place the dish with the fish set on a rack above simmering water in a wide, shallow pan with a tight fitting lid. Cook until a small knife or skewer can be easily inserted into the thickest part of the body of the fish, 8 to 10 minutes. Remove from the pan, sprinkle with scallion greens and serve immediately.
STEAMED FISH WITH GINGER
If you like fish or even anything about Chinese food you'll love this recipe.
Provided by lenochka
Categories World Cuisine Recipes Asian Chinese
Time 25m
Yield 2
Number Of Ingredients 9
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.
Nutrition Facts : Calories 360.6 calories, Carbohydrate 2 g, Cholesterol 72.6 mg, Fat 16.8 g, Fiber 0.5 g, Protein 48.1 g, SaturatedFat 2.6 g, Sodium 1908 mg, Sugar 0.4 g
STEAMED FISH WITH GINGER
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Set a large bamboo or metal steamer basket over a skillet of simmering water over medium heat.
- Crush the ginger slices with the flat side of a knife. Place the garlic and half each of the ginger and scallions on a plate that will fit inside the steamer. Score the fish skin a few times with a knife; season with salt and pepper. Place the fish skin-side up on the plate, drizzle with 2 teaspoons sesame oil and sprinkle with the sugar. Put the plate in the steamer. Mix the soy sauce and rice wine and pour over the fish.
- Cover and steam the fish until just cooked through, 6 to 12 minutes, depending on the thickness. Carefully remove the hot plate. Add the snow peas to the steamer, season with salt, cover and cook until bright green, 1 to 2 minutes.
- Transfer the fish to a platter, spoon the juices on top and sprinkle with the remaining scallions. Heat the remaining 2 teaspoons sesame oil and the peanut oil in a skillet over high heat. Add the remaining ginger and cook until it begins to brown. Pour the hot oil over the fish.
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.
STEAMED FISH WITH GINGER AND SCALLIONS
This is a classic preparation for a whole steamed fish. Serving whole fish during Chinese New Year symbolizes the wish for prosperity throughout the year.
Provided by Hsiao-Ching Chou
Categories Dinner Seafood Fish Bass Snapper Ginger Green Onion/Scallion Soy Sauce Wine Lunar New Year Pescatarian Dairy Free Peanut Free Tree Nut Free Steam Healthy
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Set up your steamer over high heat.
- Score the fish, gently making three to four cuts along the body of the fish on both sides, starting from the dorsal fin to the belly. The cuts should be deep enough that you can stuff them with some ginger and onions. Sprinkle the salt in the slits on both sides to help flavor the fish. Gently place half of the onions and ¼ cup of the ginger into the slits.
- In a small pot over medium-high heat, combine the soy sauce, wine, oil, and the remaining onions and ¼ cup ginger. Heat to a boil and then reduce the heat to low. Keep the sauce over low heat while the fish steams.
- Place the fish in a steam-proof dish, such as a pie plate, that fits in your steamer. The dish should be deep enough to let the sauce pool at the bottom. Steam the fish for 10 to 15 minutes, depending on the size of the fish. To check for doneness, turn off the heat. Carefully lift the lid of the steamer. Using the tip of a sharp knife, gently probe the flesh at the meatiest part of the fish. If it is opaque and flakes, then the fish is done steaming. If it looks underdone, then close the lid and steam over high heat for up to 5 minutes more.
- Remove the dish from the steamer and drizzle the soy sauce mixture over the fish. Garnish with cilantro. Serve with rice as a part of a meal.
More about "steamed fish with ginger food"
CHINESE STEAMED FISH WITH GINGER SHALLOT ... - RECIPETIN EATS
From recipetineats.com
4.9/5 (12)Total Time 20 minsCategory DinnerCalories 229 per serving
STEAMED FISH WITH GINGER, CHILLI AND MINT RECIPE | GOOD FOOD
From goodfood.com.au
Servings 4Total Time 30 minsCategory Lunch
- Place the fish on a heatproof plate, then place the plate into a bamboo steamer over boiling water and steam for until cooked through, about 15 minutes.
- When the fish is finished cooking, pour off any juices collected in the plate. Heat the wine and soy sauce in a small saucepan until hot but not boiling, then pour the mixture over the fish. Return the saucepan to the heat and add the oil, heating until very hot. Add the ginger to the oil and cook for just a few seconds until crisp. Add the chillies and remove the oil from the heat. Pour the oil over the fish, and scatter with the Vietnamese mint leaves. Serve with rice and Asian greens.
- Adam's tip: You don't need fancy equipment to steam fish. Ordinary dinner plates will be fine in a steamer, and if you don't have a steamer, a platform of wooden chopsticks in the base of a wok will do fine. If you want to splurge, however, a steam oven is a fantastic piece of equipment.
STEAMED FISH WITH GINGER, CHILLI AND ... - HEALTHY FOOD GUIDE
From healthyfood.com
3.3/5 Total Time 30 minsCategory Curries, Asian-StyleCalories 459 per serving
- 1 Line a heatproof dinner plate with a large sheet of baking paper. Place fish on paper in a single layer and sprinkle with ginger, chilli and spring onions. Fold up paper to enclose.
- 2 Add enough water to a large wok to fill to 5cm and bring to the boil. Place plate in a large bamboo steamer and cover with lid. Reduce heat to a gentle boil and place steamer in wok over water. Steam for 6-7 minutes until fish is just cooked and flakes easily.
- 3 Meanwhile, place sesame oil, soy sauce, Chinese rice wine and garlic in a small saucepan and heat until boiling.
- 4 Serve fish and rice with Asian greens. Drizzle with a little of the hot dressing and garnish with extra sliced spring onions.
CHINESE GINGER-SOY STEAMED FISH RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.7/5 (92)Total Time 30 minsCategory Entree, DinnerCalories 388 per serving
STEAMED FISH (POMPANO) WITH GINGER, SOY ... - MOM FOOD …
From momfoodblog.com
Cuisine AsianCategory Main CourseServings 3Total Time 25 mins
- Stuff the fish slit with onion and lemon grass. Place the fish in the steamer and steam for 15-20 minutes or until fish is done. Discard the water from the steamed fish and set aside.
- Heat oil in the pan under medium to low heat. Put in the ginger and scallions (reserve some for garnish). Saute for 1 minute. Add in the sauce mixture and cook until boiling, about 2 minutes.
- Pour the sauce to the steamed fish and garnish with the some ginger, scallions and red bell pepper.
STEAMED FISH WITH GINGER AND SCALLIONS - FOOD AND WINE
From foodandwine.com
Servings 4
- Set the fish in a 10-inch glass or ceramic pie pan and rub the marinade all over the fish, inside and out. Sprinkle 1/2 tablespoon of the ginger and half of the cut scallions in the cavity; spread the remaining cut scallions and 1 more tablespoon of the ginger under the fish. Sprinkle the remaining 1 tablespoon ginger over.
- Set a cake rack in a wok and pour in enough boiling water to reach 1 inch below the rack. Set the fish on the rack, cover the wok with a lid and steam over high heat just until the fish flakes easily and is opaque throughout, about 20 minutes.
- Using 2 large metal spatulas, transfer the fish to a platter. Pour the pan juices over and drizzle with the sesame oil. Garnish with the sliced scallion and cilantro and serve.
STEAMED FISH WITH GINGER AND SOY SAUCE - DELIGHTFUL PLATE
From delightfulplate.com
Ratings 5Calories 314 per servingCategory Main Dish
- Place the fish in a shallow plate that can be used for steaming. Massage it with sesame oil, 1/8 teaspoon salt and pepper. Set aside.
- Peel and julienne ginger and veggies as well as mince garlic, shallots and a small amount of ginger.
- Place a small pot over medium heat and add olive oil. Once the oil is heated, add minced shallots and garlic, stir and cook until fragrant. Then add minced ginger, also stir and cook briefly until fragrant. Pour soy sauce into the pot, add black pepper and 1/8 teaspoon of salt (to taste), stir and simmer for a few seconds. Transfer the sauce to a bowl.
- Prepare your steamer. Cover the plate of fish with foil and place inside the steamer and cook for 8-9 minutes.
STEAMED FISH IN GINGER - ASIAN IN AMERICA
From asianinamericamag.com
Reviews 3Category Dinner, Lunch, Main Course, Side DishCuisine American, Asian, Chinese, FilipinoTotal Time 40 mins
- Marinate the fish for 30 minutes with lemon juice, rice wine, soy sauce, salt and black pepper all over and inside. Do not marinate longer than 30 minutes or you will end up with kinilaw or ceviche.
- In a small bowl, combine the onions, scallions, ginger and black pepper corns. Stuff the inside cavity of the fish. If there are leftover chopped onions, scatter them on top of the fish.Sprinkle the sesame oil on top and inside the fish.
STEAMED FISH WITH GINGER AND SCALLIONS - BEYOND SWEET AND ...
From beyondsweetandsavory.com
5/5 (2)Servings 2Cuisine ChineseCategory Dinner
- Pat the fish dry with a paper towel. Create 3-4 diagonal bone-deep slits along both sides of the fish, about 1.5” apart.
- Brush shaoxing wine over both sides of the fish, making sure to reach inside the diagonal slits and inside the fish. Sprinkle both sides with salt, including inside the slits. Let it sit for 30 minutes.
- Smash 2 stalks of scallions with a cleaver and place across the steaming plate to make a bed for the fish.
STEAMED FISH WITH GINGER-WINE SAUCE RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Calories 113 per servingServings 8
- Combine first 11 ingredients in a 13 x 9-inch baking dish. Marinate fish in refrigerator 2 hours, turning occasionally.
- Bake fish mixture (including marinade) at 350° for 17 minutes or until fish flakes easily when tested with a fork. Garnish with bell pepper and cilantro.
STEAMED WHOLE FISH WITH SCALLIONS AND GINGER - FOOD AND WINE
From foodandwine.com
Servings 4
- Wash the fish in cold water and wipe dry. Make 3 parallel diagonal 2-inch-long slashes on each side of the fish, slicing through to the bone. Rub the fish all over with 1 teaspoon of sea salt and lay it on a heatproof plate large enough to hold it.
- In a mortar, pound the ginger to a paste with a pinch of sea salt. Take one-third of the ginger paste and stuff a little into each of the slashes in the fish. In a small bowl, mix the remainder of the ginger paste with the soy sauce, wine and 1/2 teaspoon of the sesame oil. Spoon the sauce into the cavity and on top of the fish and let marinate for 10 to 20 minutes.
- Tuck one-fourth of the scallion shreds into the cavity of the fish. Spoon any marinade from the plate over the fish and top with the remaining scallions.
- To set up your steaming arrangement, pour about 3 cups of water into a large wok and bring to a boil over high heat. Set the plate with the fish in a metal or bamboo steamer and cover tightly with a lid or with foil. When the water is boiling vigorously, put on oven mitts and carefully place the steamer in the wok; the water should not touch the plate. Steam the fish until it is opaque throughout and flakes easily when pulled with a fork, 15 to 18 minutes. Carefully remove the steamer from the wok.
GINGER-SCALLION FISH FILLETS RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
Cuisine AsianTotal Time 30 minsCategory EntreeCalories 360 per serving
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Cuisine AmericanTotal Time 20 minsCategory DinnerCalories 213 per serving
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