Cantonese Steamed Fish. This Cantonese steamed fish is a traditional and simple dish that's often served as one of the final courses in a traditional Chinese wedding banquet right before the last rice and the noodle course. This Cantonese steamed fish is one of our family's favorites. The whole fish is steamed and then dressed with julienned green onion (scallion) and ginger.

Steamed fish with ginger and spring onions is one of the easiest and best steamed fish recipe available. To make the fish, pat the fish dry with kitchen towels and rub evenly with the salt, rubbing it inside the Put the plate of fish in the steamer or on the rack, cover tightly and steam until it is just cooked. 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. You can have Cantonese Steamed Fish using 10 ingredients and 6 steps. Here is how you cook that.

Ingredients of Cantonese Steamed Fish

1. You need 1 of white meat fish, more or less 400 gr (I used trout fish).
2. Prepare 6 cloves of garlic, minced.
3. Prepare 4 inches of ginger, thinly sliced into toothpicks size.
4. You need 2 of green onions, thinly sliced.
5. You need 2 Tbsp of seafood soy sauce (I used Lee Kim Kee Seasoned Soy Sauce for Seafood).
6. It's 2 Tbsp of water.
7. You need 1/4 tsp of salt (if you like it a bit salty - I didn’t use any).
8. Prepare 1/4 tsp of white pepper powder or to taste.
9. Prepare 2 Tbsp of sesame oil.
10. You need slices of red chili peppers for garnish.

Recipe at: http://www.themeatmen.sg/cantonese-steamed-fish The key to a fish or any seafood dish is always in the freshness, the eyes of the fish must be bright In Chinese cuisine, steaming a fish is the best way to showcase the freshness of a fish. A classic and popular dish, this Cantonese style steamed fish is a fast and tasty way to prepare any type of white. Cantonese Steamed Fish 姜蔥蒸魚 ♥ Foolproof and easy! She said, "Steamed fish is easy.

Cantonese Steamed Fish step by step

1. Wash and pat dry the fish with paper towel. Place the fish on top of a heat resistant plate..
2. Arrange garlic on top of the fish. Add soy sauce, water, salt (if you use some), and white pepper powder..
3. Heat water in a pot until boiling. Place the fish in the pot and cover it with the lid. Steam fish for 10 minutes. Remove from the heat..
4. Place green onions, ginger, and red chili peppers on top of the fish..
5. Heat sesame oil in a small pan until it’s very hot. Pour the oil on top of the fish..
6. Serve immediately over steamed white rice! Yum! 😋.

Topped with scallions, ginger, and delicious sizzling sauce. I love Chinese-style steamed fish-fresh-from-the-tank live fish steamed with soy sauce and topped I am very fortunate to have learned the secret recipe and tricks from a Cantonese chef that would. Includes scallions, fresh ginger, cilantro, soy sauce, salt, sugar, water, tilapia, oil. Cantonese steamed fish. recipe by The Woks of Life. Though we are using a Cantonese way of making steamed fish, please note that in Cantonese cuisine, where sea fish is mostly used for steamed fish, marinating is not needed.