Recipes - Chinese

Chinese Steam Fish


A steamed whole fish with ginger, spring onions, coriander and soy is a big favourite on any Chinese dinner table, and it’s almost always served at every celebration meals and special occasions such as a wedding, Chinese Lunar New Year banquets, and also for family gatherings at home. This is truly the perfect way to eat fresh fish and this recipe will give you that classic steamed fish you love eating out at Chinese restaurants but can never seem to replicate at home. It is extremely simple and the trick is that when you pour that scalding oil over the fish before topping up with the soy sauce mixture, it gives your steamed fish that perfect sheen and an appetising aroma.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Steam
Cuisine: Chinese









Ingredients:

700kg red snapper (or any whole white meat fish)
1 tbsp Shaoxing wine
5cm ginger (peeled and cut into fine, thin strips)
1 stalk spring onion (cut into 5cm length, and then cut into thin strips)
1 small bunch of coriander leaves
2 tbsp cooking oil

Steamed Fish Soy Sauce Mixture

4 tbsp soy sauce
2 tbsp shaoxing wine
2 tbsp water
¼ tsp sesame oil
3 dashes white pepper powder
1½ tbsp sugar or to taste




Steps:
  1. Make sure that the fish is properly cleaned (scales, guts, gills, etc. to be removed), thoroughly rinsed and then pat dry.
  2. Place the fish on a plate and drizzle 1 tbsp Shaoxing wine on top of the fish. Then spread half of the finely cut ginger strips onto the top of the fish.
  3. Prepare a wok or steamer and heat up enough water for steaming. As soon as it boils, place your plate of fish inside the wok on top of a steamer rack or on the steamer. Cover your wok or steamer tightly and steam it for 8 mins for a small fish, and a couple more mins for a bigger fish.
  4. While waiting for the fish, in a small bowl, mix the soy sauce mixture and set aside.
  5. As soon as the fish is done steaming, transfer it out from the wok or steamer. Drain and discard the fish water and ginger strips. Lay the remaining fresh ginger strips over the top across the fish.
  6. Using a separate pan, heat 2 tbsp of cooking oil over high heat, 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 boils, pour the soy sauce over the fish.
  7. Top the fish with a handful of spring onions and coriander leaves and serve the steamed fish immediately with steamed white rice.

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Chinese Steam Fish

Chinese Steam Fish

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A steamed whole fish with ginger, spring onions, coriander and soy is a big favourite on any Chinese dinner table, and it’s almost always served at every celebration meals and special occasions such as a wedding, Chinese Lunar New Year banquets, and also for family gatherings at home. This is truly the perfect way to eat fresh fish and this recipe will give you that classic steamed fish you love eating out at Chinese restaurants but can never seem to replicate at home. It is extremely simple and the trick is that when you pour that scalding oil over the fish before topping up with the soy sauce mixture, it gives your steamed fish that perfect sheen and an appetising aroma.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Steam
Cuisine: Chinese
Ingredients

700kg red snapper (or any whole white meat fish)
1 tbsp Shaoxing wine
5cm ginger (peeled and cut into fine, thin strips)
1 stalk spring onion (cut into 5cm length, and then cut into thin strips)
1 small bunch of coriander leaves
2 tbsp cooking oil

Steamed Fish Soy Sauce Mixture

4 tbsp soy sauce
2 tbsp shaoxing wine
2 tbsp water
¼ tsp sesame oil
3 dashes white pepper powder
1½ tbsp sugar or to taste

Instructions
  1. Make sure that the fish is properly cleaned (scales, guts, gills, etc. to be removed), thoroughly rinsed and then pat dry.
  2. Place the fish on a plate and drizzle 1 tbsp Shaoxing wine on top of the fish. Then spread half of the finely cut ginger strips onto the top of the fish.
  3. Prepare a wok or steamer and heat up enough water for steaming. As soon as it boils, place your plate of fish inside the wok on top of a steamer rack or on the steamer. Cover your wok or steamer tightly and steam it for 8 mins for a small fish, and a couple more mins for a bigger fish.
  4. While waiting for the fish, in a small bowl, mix the soy sauce mixture and set aside.
  5. As soon as the fish is done steaming, transfer it out from the wok or steamer. Drain and discard the fish water and ginger strips. Lay the remaining fresh ginger strips over the top across the fish.
  6. Using a separate pan, heat 2 tbsp of cooking oil over high heat, 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 boils, pour the soy sauce over the fish.
  7. Top the fish with a handful of spring onions and coriander leaves and serve the steamed fish immediately with steamed white rice.

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