Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, traditional chinese style steamed fish. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Traditional Chinese Style Steamed Fish is one of the most well liked of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Traditional Chinese Style Steamed Fish is something which I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can have traditional chinese style steamed fish using 5 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Traditional Chinese Style Steamed Fish:
- Get Freshly Killed Fish
- Make ready Ginger
- Prepare Chives
- Get Light soya sauce/fish soya sauce
- Make ready Oil
Instructions to make Traditional Chinese Style Steamed Fish:
- This fish was killed on the day. Before cooking clean out the stomach, if u see blood clots etc take them out as much as possible. Its a MUST or its gonna taste very fishy. Use a knife to scrape out all the scales on the fish, watch out mostly on the end of tails, stomach n neck area. Its messy but need to be clean well or u will be having scales in your food. Rinse well afterwards n pat dry.
- Some ginger cut in shreds, some in slices. Chives in thin shreds.
- Looking at the fish eyes can tell the freshness. Picks ones that blings 😂 pop those slice of ginger in the stomach area, some shreds under the fish, and on top before steaming. We usually eat them right after its been cooked, never cooked in advance. So just prep them earlier, wrap it up n place in fridge until meal time.
- Get a pan, boiling water with tray, place fish in for 11 mins, cover lid. The fish im having is around 20cm long which takes around 11mins if bigger ones like 25~30cm takes 13~15mins. If the fish is big and fat carve 2 to 3 scars on its body (4cm deep) each sides to make it cook evenly. Timing must be precise or its gonna be overcooked or undercook. After steaming drain out half the water from the plate, place chives on top then pour 50ml soya sauce.
- This part is a MUST get a pot with oil and heat it for 3 mins, around 2 spoonful. Carefully and quickly pour the oil on top of the fish evenly. The oil will sizzle while pouring if not which means not hot enough. This will make the fish more silky.
- Served Hot! Done!
So that is going to wrap it up with this special food traditional chinese style steamed fish recipe. Thank you very much for reading. I’m confident that you can 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, I hope My webpage becomes “the place to be” when it comes to traditional chinese style steamed fish cooking. Go on get cooking!
