Asian steamed fish. Rinse the fish under cold water and pat dry. This recipe for Chinese ginger-soy steamed fish comes from cookbook author Farina Kingsley with permission of Aimee Bianca, YC Media. Kingsley says steaming is a popular Cantonese culinary technique that produces delicious, healthy, and moist foods.

To me, nothing tastes as satisfying as steamed fish with white rice, drizzled with the soy sauce from the steamed fish. 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. You can have Asian steamed fish using 7 ingredients and 4 steps. Here is how you cook that.

Ingredients of Asian steamed fish

1. Prepare 300 grams of fish.
2. You need 2 tablespoon of soy sauce.
3. Prepare 2 tablespoon of cooking wine.
4. It's 1 teaspoon of sesame oil.
5. You need 20 grams of ginger.
6. You need 10 grams of spring onion.
7. It's 1 of chili (optional).

Carefully remove fish and place on a long platter. Place fish in a baking dish that fits inside a large steamer basket or on a rack that will fit into a large frying pan. Combine the soy sauce and white wine or lemon juice and pour over the fish. Place steamer basket or wire rack in pan.

Asian steamed fish step by step

1. 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.
2. Prepare the sauce : soy sauce. Cooking wine and sesame oil.
3. Prepare the steamer. Use the Chinese frying pan if you don’t have one..
4. Sprinkle the source on top of the fish. Steam for 10 mins after the water is boiled. Voilà ❤️.

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. Top the fish with a handful of spring onions and coriander leaves and serve the steamed fish immediately with steamed white rice. In many Chinese families, steamed fish are always listed top of their most cooked recipes.