( Log Out / Try and get fillets that are quite thick. Try and get fillets that are quite thick. Simply increase the initial steaming time to 6–8 minutes, plus 1–2 minutes after the cabbage has been added. Cover and steam for a further 2–3 minutes, or until cabbage has warmed through and fish is just cooked. 2 tablespoons cooking oil. Pour over the hot sauce. ½ cup spring onion (scallion) julienne. Top fish with fresh scallions and cilantro. Curry Laksa with Butternut Squash, Oyster Mushroom, Tamarind and Pak Choy. ½ teaspoon white sugar. – Steam the fish – our 2 filets which were quite thick took 10 -12 minutes. Place fish in a shallow heatproof bowl that will fit inside a steamer. If using fillets, just use all of the Flavourings for the bed. Sprinkle fish with remaining spring onion, coriander and pepper, and serve immediately. It is so healthy, light and clean-tasting. ¹⁄³ cup water. – Prep the steamer. What I particularly liked was the simplicity of the flavours, that come together in a fragrant explosion, be it at a hawker stall in Singapore or a high end restaurant in Hong Kong. 4 stalks, spring onions, chopped Add ginger slices into the wok when the oil is very hot. (1) Flavouring For Steaming the Fish ( you will throw this away, not eat it) Post was not sent - check your email addresses! https://eatwhattonight.com/2017/03/spring-onion-ginger-fish-fillets Heat peanut oil in a small frying pan until moderately hot, then carefully pour over fish. ( Log Out / ( Log Out / Pour wine and 80ml water over … Pour any liquid left in the bowl over fish, sprinkle with sugar and drizzle with combined soy sauce and sesame oil, then sprinkle with remaining ginger and half the spring onion. What you need. https://blog.foodmarble.com/chinese-style-steamed-fish-ginger-spring-onion – Serve hot with steamed rice and bok choy if you wish. salt & pepper, (2) Sauce for the Fish This should only take a few seconds. 1½ tablespoons peanut oil. After a lot of meaty dishes this week, hubby and I decided it was time for something a wee bit healthier. Lay the fish on top of the bed. The most important thing is to buy the freshest and best-quality fish fillet – the recipe is so simple and refined, the fish is allowed to speak for itself. Heat up the wok with cooking oil. 1 teaspoon sesame oil Discard all the cooked juices and flavourings. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. 2 tablespoons soy sauce The recipe below looks complicated but it’s not, it just requires a bit of organization to prep the ingredients you need for various stages. – Prep the fish: Clean your fish, pat dry. Take half of the Flavouring (step 1) and stuff inside the fish. Extract from Simple Chinese Cooking by Kylie Kwong, published by Lantern Australia on 2 January 2014, RRP $49.99, Subscribe to be the first to hear about our exclusive offers and latest arrivals, Order by November 30th to receive orders in time for Christmas, KYLIE KWONG'S STEAMED FISH FILLETS WITH GINGER AND SPRING ONIONS. Slice the spring onion lengthways into long, thin strips. 4 × 100 g (3½ oz) firm white-fleshed fish fillets. 1/4 teaspoon salt + 1/4 teaspoon white pepper (or black pepper if you don’t have white) Chinese Style Steamed Fish ( Serves 2) 2 fish fillets – any firm white fish will do, we used cod. You can also make this using 1 × 750 g (1 lb 8 oz) whole snapper or sea bass, scaled, cleaned and gutted. My mum often steams a whole snapper to accompany her many wonderful banquets!" 2 fish fillets – any firm white fish will do, we used cod. Remove cabbage from steamer and arrange on a serving plate. 1 1/2 tablespoons Shaoxing wine to pour on fish prior to steaming (or any cooking wine like dry sherry) As the fish reaches the end of the cooking time, heat all ingredients for the Sauce ( step 2) in a bowl in a microwave for about 30 seconds. You can use a fish steamer or in the absence of that, a traditional steamer. Sorry, your blog cannot share posts by email. Suggested fish for this recipe include bar cod, blue eye, snapper, King George whiting, Murray cod, barramundi, mahi mahi, cod and sea bass. If fish is too long, cut in half. – Take the other half of the Flavourings and lay inside the steamer. ( Log Out / Change ). 2″ piece of ginger, finely chopped into lengths, Splash of Shaoxing wine Cut Chinese cabbage leaf into 4 squares and slip inside steamer. 2 tablespoons shao hsing wine or dry sherry. Place bowl inside steamer and position over a deep saucepan or wok of boiling water and steam, covered, for 5 –6 minutes. Pour water and wine or sherry over fish, then sprinkle with half the ginger. Pour this (oil, spring onions and ginger) on the fish. 2 tablespoons light soy sauce. small bunch of coriander, roughly torn – Meanwhile heat a small pan till hot, add in ingredients for the Garnish (step 3) and fry. Change ), You are commenting using your Facebook account. Pour 1 1/2 tablespoons Shaoxing wine on top of the fish. Using a spatula, carefully remove fish from steamer and place on top of hot cabbage. Stir-fry the … 2 stalks spring onions, finely chopped into lengths Place fish in a shallow heatproof bowl that will fit inside a steamer basket. The flesh should be white; if it is still translucent, cook for another minute or so. 2 tablespoons ginger julienne. 2 tablespoons rough chopped coriander Best way to test is poke with a fork or chopsticks – of the flesh flakes easily, its done. Prepare the following, separately. 1/2 teaspoon sugar Alternatively a whole fish cleaned and scaled. If using a normal steamer rather than a fish steamer, then line the steaming pot with kitchen foil to allow you to make a fish parcel. fresh sliced red chill, (3) Garnish for the fish The trick is to get really good quality fish, as fresh as possible. 3″ piece of ginger, chopped (1) Flavouring For Steaming the Fish ( you will throw this away, not eat it) 4 stalks, spring onions, chopped ¼ teaspoon sesame oil. Alternatively a whole fish cleaned and scaled. Place the spring onion in a … Cantonese Steamed Fish with Ginger, Cilantro & Green Onions 1 Chinese cabbage leaf. "I could eat this dish every night of the week! You have probably gathered by now we love Asian food and in my early career , I was lucky enough to travel to HK and Singapore frequently, where the inspiration for the dish below comes from. – When fish is ready, remove from steamer, and place on a plate.