Chinese Style Steamed Fish

This is another dish that my mother would of made back at home, or at least my reinterpretation of it.  Simple and nutritious, bringing together the main ingredients you’ll find in Cantonese cuisine of ginger, garlic and soy sauce, with a little coriander and pinch of salt, you can enjoy this recipe with any firm fish.

Lightly Marinated Chinese Steamed Fish

Lightly Marinated Chinese Steamed Fish

INGREDIENTS

1x spring onion
1x nub of ginger
A bunch of coriander
1 ½ tablespoons soy sauce
A pinch of salt
A pinch of sugar
2 tablespoons water
600 grams of firm white fish
2 tablespoons oil

A little knife work is needed

A little knife work is needed

METHOD
– This is the part where I really do wish I had my mother’s knife skills. Grab the garlic and mince it quite finely, while you julienne the ginger and spring onions, into fine shreds.

Julienne meet Ginger

Julienne meet Ginger

– Next grab a small bowl and mix the soy sauce, salt, sugar and water together and you’ve got yourself a simple marinate, you can set aside for now.

Small but perfectly formed

Small but perfectly formed

– Grabbing a large pan, fill it with an inch of water.
– The next part I have a little stand that allows me to place a dish in the middle of a large sauce pan. If you don’t have something like that, you can use a couple of ramekins and a plate with a large lip.

Steam and clean

Steam and clean

– Once the water has come to boil, you can lower the dish containing the fish, onto your little stand and cover with the lid, allowing to steam for approximately 10 minutes or however long it takes for your fish to cook.
– While you wait for that to cook, roughly cut up the coriander.

Some like it rough

Some like it rough

– Left the lid and carefully take out the dish of fish, which you can now transfer to a serving dish.
– Next layer 1/3 of the coriander and spring onions ontop of the fish.

Freshly steamed cod

Freshly steamed cod

– In a small saucepan with a little oil, lightly brown the ginger, followed by the rest of the spring onions. Don’t let it burn or cook through, just brown.

Adding a little colour to the ginge.

Adding a little colour to the ginge.

– Pour in the marinate and let it bubble away for half an minute, then presto… it’s time to sauce up, serve up and enjoy.

Lightly Marinated Chinese Steamed Fish

Lightly Marinated Chinese Steamed Fish

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About techdevourer

My little website that started off as a food and technology site and somehow became all about the food. Look around, kick back and read, my sporadic musings, informal writing's and occasional typos.

Posted on June 21, 2015, in Food, Recipe and tagged , , , , , , , , . Bookmark the permalink. Leave a comment.

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