Best way to test is poke with a fork or chopsticks – of the flesh flakes easily, its done. What you need. Simply increase the initial steaming time to 6–8 minutes, plus 1–2 minutes after the cabbage has been added. Lay the fish on top of the bed. If using a normal steamer rather than a fish steamer, then line the steaming pot with kitchen foil to allow you to make a fish parcel. You can also make this using 1 × 750 g (1 lb 8 oz) whole snapper or sea bass, scaled, cleaned and gutted. (1)   Flavouring For Steaming the Fish ( you will throw this away, not eat it) Pour water and wine or sherry over fish, then sprinkle with half the ginger. Pour 1 1/2 tablespoons Shaoxing wine on top of the fish. –      Prep the steamer. 2 tablespoons cooking oil. Pour wine and 80ml water over … It is so healthy, light and clean-tasting. Prepare the following, separately. 1 1/2 tablespoons Shaoxing wine to pour on fish prior to steaming (or any cooking wine like dry sherry) Place fish in a shallow heatproof bowl that will fit inside a steamer. Slice the spring onion lengthways into long, thin strips. 1 Chinese cabbage leaf. Add ginger slices into the wok when the oil is very hot. 2 tablespoons soy sauce –      Prep the fish:  Clean your fish, pat dry. Chinese Style Steamed Fish ( Serves 2) 2 fish fillets – any firm white fish will do, we used cod. –       Steam the fish – our 2 filets which were quite thick took 10 -12 minutes. https://blog.foodmarble.com/chinese-style-steamed-fish-ginger-spring-onion Alternatively a whole fish cleaned and scaled. 2 tablespoons ginger julienne. 4 × 100 g (3½ oz) firm white-fleshed fish fillets. Using a spatula, carefully remove fish from steamer and place on top of hot cabbage. My mum often steams a whole snapper to accompany her many wonderful banquets!" –      Meanwhile heat a small pan till hot, add in ingredients for  the Garnish  (step 3) and fry. ¼ teaspoon sesame oil. Remove cabbage from steamer and arrange on a serving plate. 1/2 teaspoon sugar Take half of the Flavouring (step 1) and stuff inside the fish. Sprinkle fish with remaining spring onion, coriander and pepper, and serve immediately. salt & pepper, (2)   Sauce for the Fish After a lot of meaty dishes this week, hubby and I decided it was time for something a wee bit healthier. The trick is to get really good quality fish, as fresh as possible. 2 stalks spring onions, finely chopped into lengths Change ), You are commenting using your Google account. 2 tablespoons light soy sauce. 1 teaspoon sesame oil Change ), You are commenting using your Twitter account. ( Log Out /  Cantonese Steamed Fish with Ginger, Cilantro & Green Onions The most important thing is to buy the freshest and best-quality fish fillet – the recipe is so simple and refined, the fish is allowed to speak for itself. Sorry, your blog cannot share posts by email. ¹⁄³ cup water. 2″ piece of ginger, finely chopped into lengths, Splash of Shaoxing wine Extract from Simple Chinese Cooking by Kylie Kwong, published by Lantern Australia on 2 January 2014, RRP $49.99, Subscribe to be the first to hear about our exclusive offers and latest arrivals, Order by November 30th to receive orders in time for Christmas, KYLIE KWONG'S STEAMED FISH FILLETS WITH GINGER AND SPRING ONIONS. Cover and steam for a further 2–3 minutes, or until cabbage has warmed through and fish is just cooked. Try and get fillets that are quite thick. The recipe below looks complicated but it’s not, it just requires a bit of organization to prep the ingredients you need for various stages. Place bowl inside steamer and position over a deep saucepan or wok of boiling water and steam, covered, for 5 –6 minutes. Alternatively a whole fish cleaned and scaled. (1) Flavouring For Steaming the Fish ( you will throw this away, not eat it) 4 stalks, spring onions, chopped –      Serve hot with steamed rice and bok choy if you wish. Pour this (oil, spring onions and ginger) on the fish. Top fish with fresh scallions and cilantro. 1½ tablespoons peanut oil. 4 stalks, spring onions, chopped If you want to create the restaurant-style finish, in a small … Season generously inside and out with salt and pepper. –       Take the other half of the Flavourings and lay inside the steamer. 2 fish fillets – any firm white fish will do, we used cod. If using fillets, just use all of the Flavourings for the bed. Place water in the lower steamer and heat. The flesh should be white; if it is still translucent, cook for another minute or so. Curry Laksa with Butternut Squash, Oyster Mushroom, Tamarind and Pak Choy. ( Log Out /  Suggested fish for this recipe include bar cod, blue eye, snapper, King George whiting, Murray cod, barramundi, mahi mahi, cod and sea bass. You have probably gathered by now we love Asian food and in my early career , I was lucky enough to travel to HK and Singapore frequently, where the inspiration for the dish below comes from. ½ teaspoon white sugar. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. ½ cup spring onion (scallion) julienne. Stir-fry the … 2 tablespoons shao hsing wine or dry sherry. Place the spring onion in a … Place fish in a shallow heatproof bowl that will fit inside a steamer basket. As the fish reaches the end of the cooking time, heat all ingredients for the Sauce ( step 2) in a bowl in a microwave for about 30 seconds. What I particularly liked was the simplicity of the flavours, that come together in a fragrant explosion, be it at a hawker stall in Singapore or a high end restaurant in Hong Kong. ( Log Out /  1/4 teaspoon salt + 1/4 teaspoon white pepper (or black pepper if you don’t have white) Heat peanut oil in a small frying pan until moderately hot, then carefully pour over fish. Post was not sent - check your email addresses! Pour any liquid left in the bowl over fish, sprinkle with sugar and drizzle with combined soy sauce and sesame oil, then sprinkle with remaining ginger and half the spring onion. Try and get fillets that are quite thick. Heat up the wok with cooking oil. If you are using fillets, skip this step. 3″ piece of ginger, chopped ( Log Out /  small bunch of coriander, roughly torn Discard all the cooked juices and flavourings. 2 tablespoons rough chopped coriander This should only take a few seconds. - Kylie Kwong, 4 × 100 g (3½ oz) firm white-fleshed fish fillets, 2 tablespoons shao hsing wine or dry sherry. Pour over the hot sauce. Cut Chinese cabbage leaf into 4 squares and slip inside steamer. Change ), You are commenting using your Facebook account. "I could eat this dish every night of the week! Change ). https://eatwhattonight.com/2017/03/spring-onion-ginger-fish-fillets You can use a fish steamer or in the absence of that, a traditional steamer. –      When fish is ready, remove from steamer, and place on a plate. fresh sliced red chill, (3)   Garnish for the fish If fish is too long, cut in half.

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