U r a rockstar in the kitchen. Add ginger, garlic and shallot or onion Your email address will not be published. Not much is required, just 2 tablespoons per fish. Your email address will not be published. sauce, heat peanut oil in a moderately hot frying pan or small wok. This can be made with any firm white fish that is not too oily. Our family's Chinese Steamed Fish with Ginger and Shallots is moist, easy to make and highly nutritious! More on that below. This is why he wails mournfully when I tied him outside stores – because it works. Steamer fitted inside a large pot, or a microwave steamer. And you don’t need a bamboo steamer! Cut 2 slashes on each side of the fish. While the fish is cooking, chop up the ginger and shallots (aka scallions / green onions) and heat up a bit of oil in a small saucepan. I know that many people are turned off by the thought of cooking whole fish. Pile on the ginger and shallots, then sprinkle with salt and drizzle with soy sauce and sesame oil. Then if you are using a bamboo steamer, plonk the fish on a plate – makes it much easier to handle – then place the steamer on a wok filled with rapidly simmering water. Join my free email list to receive THREE free cookbooks! ❤️ You will observe that the hands are not my Baby Hands. loading... X. Chinese Steamed Fish with Ginger and Shallots! If using fish fillets, use firm white fish around 150 - 180g / 5 - 6 oz each. And while it is best made with whole fish (it’s just so much juicier! But the difference is not very noticeable, especially if using a whole fish. This will serve 4 people sufficiently if there are sides. OMG!! For extra flavour, my mother drizzles the fish with a bit of Japanese cooking sake (Chinese cooking wine or dry sherry are alternatives that are just as good). Even when I was a kid and didn’t actually enjoy this dish that much, I would still dash to the table when my mother poured the hot oil over the top of the fish. Carefully transfer fish onto serving places. You just need to cook clever and get creative! This helps it cook evenly as well as making the sauce penetrate throughout the flesh. Sprinkle with red chilli if using and serve with rice and steamed Asian Greens. You want a fish with a generous amount of fat to ensure that the flesh stays moist and tender throughout the cooking process. I know it doesn’t sound like an impressive recipe. Tag me on Instagram at, Click to share on Pinterest (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), « Stuffed Bittermelon Soup (Canh Khổ Qua), Vietnamese Steamed Egg Meatloaf (Chả Trứng Hấp) ». (General rule of thumb: the smaller the chilli, the hotter it is! I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. If cooking 2, as we usually do, then just stack the steamers. ?? (scallions / green onions), diagonally julienned to 5cm/2" length. Our Chinese Steamed Fish with Ginger and Shallots recipe will work well with any fish, including fish fillets, but we chose to use silver perch. Sea bream and snapper are ideal - this is what we use the most. Dark soy sauce will not be appropriate - the flavour is too intense. Not spicy ones, we used the long red chillies that are very mild. Firstly, cut two slits on each side of the fish. ), it can even be made with fillets. PPS Japanese dining etiquette is to always serve fish with the head pointing to the left. Wrap each fish in foil, place on tray. I purchase my fish gutted, scaled and cleaned. Place fish on a plate and put plate in bamboo steamer. For a little splash of colour, you could garnish it with some red chillies if you want. I snapped them in 3 minutes, then we plonked ourselves onto stools and ate these straight off the photo set up I had arranged on my kitchen bench top. recipetineats.com Ama_Di . Steam for 10 minutes. So therefore, I actually very rarely make it myself. It really is easy and if you love Asian food, I really think you will enjoy this. Enjoy the sizzling theatrics as the fish is doused with hot oil to release all … We feel that salmon and trout are too oily for this recipe, however, could be used. It has so few ingredients and is so fast to make, my mother gets this on the table in 15 minutes. Fill wok with water, ensuring it doesn't touch the bottom of the steamer. It is probably my all time favourite whole fish recipe. If you cannot consume alcohol, this can be substituted with chicken broth. Required fields are marked *. But I really hope that this inspires some people to give it a go! Chinese Steamed Fish with Ginger Shallot Sauce. This is one of the simplest and most delicious ways of preparing fish. One in a Japanese accent, one in an Aussie accent, both muffled with our mouths full. Repeat with other fish. Stack bamboo steamers and put lid on. Your email address will not be published. spring onions), sliced diagonally. 3. Sprinkle with salt, drizzle over soy sauce and sesame oil. 2 x 400g / 13 oz fish is shown in the photos. A Chinese fish recipe that is so simple yet so incredibly delicious, you will be blown away. Steamed Chinese Fish with a Ginger and Shallot Sauce! Can substitute with Chinese cooking wine or dry sherry. Bake at 180C/350F for 15 minutes. If you recreated this authentic recipe, I’d love to see it! Coat the fish’s top and insides with ginger. ), it can even be made with fillets. shallots (a.k.a spring onions), sliced diagonally. Serve the fish with the bok choy, Fresh and healthy too. All purpose soy sauce is what we use (Kikkoman). Make this Chinese steamed fish recipe using a steamer OR bake it in foil! . If the fish is being shared, the head should be such that it is pointing left in front of the eldest or most honourable person at the table. I served this with rice and steamed Pak Choi with Oyster Sauce (I used the sauce from this, I love hearing how you went with my recipes! For these photos, we steamed one and baked the other so we could compare them and agreed that the difference was small. She came around to be my hand model / teach me to make this (properly) and was tapping her nails impatiently as I hurried to take photos. Once the fish is cooked, transfer it to serving plates. Another winner Nagi. Log in, Dehydrated, Cured and Preserved Ingredients, Everything You Need to Know About Asian Noodle Types, Chinese Steamed Fish with Ginger and Shallots, the ginger and shallots sizzling as soon as you pour smoking hot oil over the fish. Hungry for more? Soooo sooooo good. Love the drama as the hot oil is poured over the fresh ginger and shallots, cooking it and creating the gorgeous sauce. Chao Goi Ga (Vietnamese Chicken Salad with Congee), Vietnamese Kabocha Squash Soup (Canh Bí Đỏ Thịt Bằm), Stir Fried Water Spinach with Shrimp Paste, Sup Mang Cua (Vietnamese Crab and Asparagus Soup), Steamed Pork Spare Ribs with Black Bean Sauce (豉汁蒸排骨), 1 whole fish (cleaned, gutted and descaled), 5 cm x 2 cm x 2 cm (2″ x 1″ x 1″) ginger cut into strips, 1 sprig shallots (a.k.a.
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