Easiest Way to Prepare Any-night-of-the-week Cantonese Steamed Fish

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, cantonese steamed fish. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Cantonese steamed fish is a traditional and simple recipe often served as one of the final courses in a traditional wedding banquet. It's also a weeknight staple and one of the most delicious ways to eat fish! Juicy succulent white steamed fish with soy sauce served with shiitake mushroom, green onion, and tomato slices. It's a classic Cantonese way to prepare fresh whole fish.

Cantonese Steamed Fish is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. Cantonese Steamed Fish is something that I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can have cantonese steamed fish using 10 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Cantonese Steamed Fish:

1. Prepare 1 white meat fish, more or less 400 gr (I used trout fish)
2. Prepare 6 cloves garlic, minced
3. Prepare 4 inches ginger, thinly sliced into toothpicks size
4. Prepare 2 green onions, thinly sliced
5. Take 2 Tbsp seafood soy sauce (I used Lee Kim Kee Seasoned Soy Sauce for Seafood)
6. Make ready 2 Tbsp water
7. Make ready 1/4 tsp salt (if you like it a bit salty - I didn’t use any)
8. Prepare 1/4 tsp white pepper powder or to taste
9. Take 2 Tbsp sesame oil
10. Prepare slices red chili peppers for garnish

The light steaming method results in a fish which is tender and moist and the resulting sauce is something that. To make the fish, pat the fish dry with kitchen towels and rub evenly with the salt, rubbing it inside Set up a steamer or put a rack into a wok or deep pan. Arrange garlic, ginger, greens of scallions, and mushrooms on top of fish. Save a little garlic and ginger for later.

Instructions to make Cantonese Steamed Fish:

1. Wash and pat dry the fish with paper towel. Place the fish on top of a heat resistant plate.
2. Arrange garlic on top of the fish. Add soy sauce, water, salt (if you use some), and white pepper powder.
3. Heat water in a pot until boiling. Place the fish in the pot and cover it with the lid. Steam fish for 10 minutes. Remove from the heat.
4. Place green onions, ginger, and red chili peppers on top of the fish.
5. Heat sesame oil in a small pan until it’s very hot. Pour the oil on top of the fish.
6. Serve immediately over steamed white rice! Yum! 😋

Arrange garlic, ginger, greens of scallions, and mushrooms on top of fish. Save a little garlic and ginger for later. Make sure the fish is cleaned and scales removed. Rub salt all over fish and rinse with water. In Chinese cuisine, steaming a fish is the best way to showcase the freshness of a fish.

So that’s going to wrap it up for this special food cantonese steamed fish recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!