Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, chinese cantonese steamed fish. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Chinese Cantonese Steamed Fish is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Chinese Cantonese Steamed Fish is something which I’ve loved my whole life.

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. A steamed whole fish is a favorite on any Chinese table. This Cantonese steamed fish recipe with soy, scallion and ginger a a must-try fish recipe.

To begin with this particular recipe, we must first prepare a few components. You can have chinese cantonese steamed fish using 15 ingredients and 16 steps. Here is how you can achieve it.

The ingredients needed to make Chinese Cantonese Steamed Fish:

1. Take Meat
2. Make ready 250 G Cod or any fish of your choice
3. Prepare 1-2 stalks Spring Onion
4. Make ready 2 inches Shredded Ginger
5. Make ready Sauce
6. Make ready 3 TPBS Light Soy Sauce
7. Prepare 3 TPBS Water
8. Take 1 Pinch Salt
9. Take Left over Smashed Spring onion stem from shredded ones
10. Take Half an Inch of Shredded Ginger
11. Prepare 1 TSP Shaoxin Rice Wine
12. Get Flavoured Sizzling Oil
13. Make ready Rice Bran Oil
14. Take Sesame Oil
15. Make ready 1 Small Amount of Shredded Ginger

Recipe from the Taste Of The Place cookbook. I love Chinese-style steamed fish-fresh-from-the-tank live fish steamed with soy sauce and topped with shredded ginger, scallions, and cilantro leaves. To me, nothing tastes as satisfying as steamed fish with white rice, drizzled with the soy sauce from the steamed fish. This recipe for Chinese ginger-soy steamed fish comes from cookbook author Farina Kingsley with permission of Aimee Bianca, YC Media.

Instructions to make Chinese Cantonese Steamed Fish:

1. Shred all your spring onions and keep the stem
2. Soak shredded Spring Onions in cold water to make it curly
3. Shred all your required amount of ginger
4. Lay fish on the plate
5. Put 2 inches of shredded ginger on top of the fish
6. Steam it for approximately 8 mins depending on how thick your fish is.
7. Now, prepare the sauce, smash spring onion stem
8. Put all sauce ingredients into a small sauce pan
9. Remove from the heat once it starts to bubble
10. Add shaoxin wine last & set it aside
11. Remove fish from steamer after 8 minutes and drain excess water
12. OPTIONAL: Remove steamed ginger, but I prefer it on.
13. Pour sauce over it and garnish it with curly shredded spring onions. You may also add a slice or 2 of chilli.
14. Pour a small amount of Rice Bran oil & sesame oil into a saucepan
15. Stir fry ginger until it’s golden
16. Pour hot flavoured oil over your fish and VOILA!

Kingsley says steaming is a popular Cantonese culinary technique that produces delicious, healthy, and moist foods. It is an especially great way to cook fish. Firstly, we treat fresh water fish and sea fish differently. 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. Clear the fish, dry and steam directly with highest fire.

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