Authentic Chinese Steamed Fish Recipes
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 FISH WITH SAUCE
This recipe comes from a January 1981 Bon Appetit in the Great Cooks section. It was included in a "Chinese New Year's Feast". The sauce can also be used as an accompaniment to roasted or steamed pork. The fish should be cleaned with the head and tail left on.
Provided by Leslie in Texas
Categories Chinese
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Make 3 diagonal slashes on each side of fish.
- Steam fish until done (allow 10 minutes for each 1-inch-thickness, measuring at thickest part of body).
- Transfer to heated serving platter.
- Combine next 10 ingredients in small mixing bowl.
- Heat oil in wok or saucepan over medium-high heat.
- Add broth mixture and bring to a boil.
- Pour over fish and garnish with green onion.
Nutrition Facts : Calories 43.7, Fat 2.5, SaturatedFat 0.3, Cholesterol 0.1, Sodium 566.7, Carbohydrate 4.5, Fiber 0.4, Sugar 1.7, Protein 1.3
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- Before cooking, wash the fish thoroughly and drain. Place the fish in a mesh colander at room temperature for 30 minutes to 1 hour, until completely dry. (Or dry by pressing the fish with a paper towel).
- Place a quarter of the green onions on a plate large enough to hold the entire fish. The green onions will hold the fish so it won’t stick to the plate when cooked.
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