Baked Fish Chinese Style Recipes

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.

Steps:

• rub olive oil on both sides of fish.
• rub sprinkling of salt into fish.
• bake in medium oven for 8-10 minutes or until fish is cooked through. don't over cook.
• while fish is baking, quickly shallow fry the spring onions and ginger in the sesame oil for a minute or two.
• prepare the soya sauce by adding the sugar or plum sauce and mixing inches.
• serve the fish on a plate, pile the spring onion and ginger on top and then drizzle all over with the soya sauce.

Steps:

• Preheat oven to 450 degrees.
• In a cup, mix soy sauce, and sesame oil until well combined.
• Set mixture aside.
• Tear off 4-12 inch squares of aluminum foil; Place 1 fish filet on one side of each square.
• Sprinkle each filet evenly with some sliced scallion, diced red pepper, diced cucumber and minced ginger; then drizzle each filet with 1 teaspoon soy sauce mixture.
• Fold foil over filets to make packets and seal edges tightly.
• Place packets on a baking sheet; bake for 10 minutes.
• Open packets at the table, being careful of steam.

Steps:

• Rinse and dry the fish. Coat with the cornstarch.
• Heat oil in a large skillet with a cover and brown the fish in the oil on both sides. Lower heat.
• Add the pea pods, mushrooms and water chestnuts. Combine the sherry, soy sauce, water, salt, sugar and ginger and pour over fish. Cover and simmer about 15 minutes. Remove fish to a warm platter.
• Drain the vegetables and spread them over and around the fish.
• Continue to cook the sauce until it is thickened slightly, stir in the scallions, pour over the fish and serve.

Steps:

• Place small cake rack in large (12-inch-diameter) skillet; place 9-inch-diameter glass pie dish on rack. Put fish in dish; sprinkle lightly with salt and pepper. Sprinkle wine, ginger and garlic in dish around fish. Top fish with soy sauce, sesame oil and 1 tablespoon cilantro. Pour enough water into skillet to reach depth of 1 inch. Bring water to boil. Cover skillet; steam fish until just opaque in center, about 10 minutes. Transfer fish to plates; top with juices from dish and remaining 1 tablespoon cilantro.

Steps:

• In a large nonstick skillet, cook fish in canola oil for 2 minutes. Turn and cook 2 minutes longer. Add the next nine ingredients. Cover and simmer for 4 minutes or until fish flakes easily with a fork. Sprinkle with sesame oil.

Steps:

• In a bowl, toss the cabbage and slivered ginger together until ginger is evenly distributed. Arrange in the center of a rectangular dish 11by 7 by 2 inches. Score smooth side of fish fillet with slashes 1/8-inch deep and about 1 inch apart. Place fish, scored side up, over cabbage and ginger.
• Stir the water and cornstarch together until smooth. Stir in remaining ingredients and pour over fish.
• Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 9 minutes. Prick plastic to release steam.
• Remove from oven and uncover.