Chinese Cantonese Steamed Fish
Chinese Cantonese Steamed Fish

Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to make a special dish, chinese cantonese steamed fish. It is one of my favorites food recipes. For mine, 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 meals on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Chinese Cantonese Steamed Fish is something which I have loved my entire 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. But it's also a dish that can be found on a lot of home dinner tables. Cantonese style Chinese steamed fish with ginger and spring onion.

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

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

This Cantonese steamed fish is one of our family's favorites. The whole fish is steamed and then dressed with julienned green onion (scallion) and ginger. Chinese Steamed Fish - Learn how to make restaurant-style Chinese steamed fish with this easy Chinese steamed fish is just so delicious! I am going to be biased on this: I personally think that I am very fortunate to have learned the secret recipe and tricks from a Cantonese chef that would turn.

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!

In many Chinese families, steamed fish are always listed top of their most cooked recipes. Steamed fish with ginger and spring onions is one of the easiest and best steamed fish recipe available. There are many reasons why steaming the fish is preferred over other methods of cooking. Cantonese Salted Fish is a traditional Chinese food originating from Guangdong province. It is a fish preserved or cured with salt, and was a staple food in Southern China.

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