Recipe of Ultimate Asian steamed fish
Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, asian steamed fish. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Rinse the fish under cold water and pat dry. I love Chinese-style steamed fish-fresh-from-the-tank live fish steamed with soy sauce and topped with shredded ginger, scallions, and cilantro leaves. To me, nothing tastes as satisfying as steamed fish with white rice, drizzled with the soy sauce from the steamed fish. This recipe for Chinese ginger-soy steamed fish comes from cookbook author Farina Kingsley with permission of Aimee Bianca, YC Media.
Asian steamed fish is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Asian steamed fish is something which I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can cook asian steamed fish using 7 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Asian steamed fish:
- Get 300 grams fish
- Take 2 tablespoon soy sauce
- Take 2 tablespoon cooking wine
- Take 1 teaspoon sesame oil
- Make ready 20 grams ginger
- Prepare 10 grams spring onion
- Prepare 1 chili (optional)
A must-have for Chinese feasts A Chinese saying explains how important fish dishes are to Chinese cuisine: 无鱼不成席 (Wú Yú Bù Chéng Xí) meaning you can't call it a feast if. A steamed whole fish with Ginger, Scallion, Soy and cilantro is a big favorite on any Chinese table, and it's almost always served at holiday meals and special occasions. This is definitely true for Cantonese families at formal wedding and Chinese New Year banquets, but also for family gatherings at home. The best Asian steamed fish involves fresh whole fish and big steamers.
Instructions to make Asian steamed fish:
- Sprinkle salt and pepper on both side of fish then leave it for 10 mins. Wipe down the extra water on the fish. Put the ginger. Spring onion and chili on top of the fish
- Prepare the sauce : soy sauce. Cooking wine and sesame oil
- Prepare the steamer. Use the Chinese frying pan if you don’t have one.
- Sprinkle the source on top of the fish. Steam for 10 mins after the water is boiled. Voilà ❤️
This is definitely true for Cantonese families at formal wedding and Chinese New Year banquets, but also for family gatherings at home. The best Asian steamed fish involves fresh whole fish and big steamers. A. markets, that means doing some high-jumping plyometrics among a chaos of grandmas in order to get the fish guy's attention, followed by brazenly pointing to the live red snapper you want for supper. 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.
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