var notice = document.getElementById("cptch_time_limit_notice_35"); Serve some sauce with each portion of fish. Remove from heat. Please reload CAPTCHA. The fish is done when the eyes pooped out, the mouth is slightly open and the flesh flake easily, Remove the fish and pour away the liquid that has pooled on the plate, Scatter julienned green onion and ginger on the fish, Heat up the cooking oil until really hot and you start seeing smoke started to rise. Ingredients (serves 1-2) 1 slice cod fillet 3-4 slices ginger 1 heaped tbsp minced garlic vegetable oil spring onions. Steamed fish served with light soy sauce is synonymous with Hong Kong style steamed fish. I use a wok with a lid. When I was younger, I loved my mom's steam cod fish You know moms. Steam at high heat fro 15 minutes or until fish is cooked. Heat control is crucial here. This Cantonese steamed fish recipe with soy, scallion and ginger a a must-try fish recipe. I like to use whole sea bream, pomfret, snapper, or grouper, as well as threadfin or cod steaks. 2. Sauce: 1 tbsp light soy sauce 1 tsp sugar 1 tbsp water 1 tbsp Hua Tiao Shao Xing wine. Haha.. Discard the water by using a spoon to scoop out / pour away. amzn_assoc_search_bar = "true"; Arrange ginger slices in a steaming dish and place cod on top. In addition to using various sauces on the Chee Cheung Fun, the local food is also used to match with fish balls, meatballs, and pigskin or use a variety of stuffed tofu and to use chili sauce, sweet sauce, shrimp paste or curry paste. Preparation. Heat sauce ingredient in a small pan and bring to a boil and cook until sugar has dissolved. Clean fish and pat dry. amzn_assoc_tracking_id = "whtocoto-20"; Jan 29, 2016 - I learnt this Cantonese Hong Kong style steam fish recipe from Cantonese Masterchef, Chef Kang himself who dictated the sauce recipe to me in his kitchen! If the flesh easily flakes off, fish is done. Cantonese style, steaming fish cooking with fresh bass. You just need to know few tips to get the maximum result out of it . ENOUGH WATER IN THE STEAMER This, also usually known as 清蒸 in chinese. Save my name, email, and website in this browser for the next time I comment. Make a few slits on the fish where the flesh is thick • Place fish on your selected plate and stuff its cavity with sliced ginger. Place a metal trivet on the wok. Carefully (your fish is gonna slide!) Simmer for 10 minutes until the curry sauce thickens and the fish balls are warmed through. Pan fry the fish over medium-high heat until both sides are golden brown and cooked through. Remove and set aside. Put the pan back onto the stove, add the soy sauce mixture and stir well. This will cook the fish properly and quickly to ensure the flesh remains silky and tender Drain and set aside. Your email address will not be published. • Place fish on your selected plate and stuff its cavity with sliced ginger. Place some sectioned green onion stalks on the steaming dish and place the fish on top. Steam for 7 minutes or until done. Cover tightly and steam over high heat for 10 mins (for small fish) to 13 mins (for extra large fish). amzn_assoc_ad_type = "smart"; 2. 3. Please reload CAPTCHA. Heat up the cooking oil until really hot and you start seeing smoke started to rise. Add spinach and toss until wilted. Put the plate of fish into the steamer or onto the rack. And finally, the fish balls. Place fish fillets inside the bowl with flour mix one or two at a time then cover and shake to coat fish evenly. Tuck ginger slices inside the fish cavity and along the top of the fish. 3. Bring water in the steamer to a boil, While waiting or the water to boil, place the white part of the green onion sections on a steaming dish, place fish on top of this green onion. 5. Defrost fish fillet. Serve immediately. If you have access to live fish, well, please go for it. Rinse cod fillet and pat dry with kitchen towels. 2. Spread about ⅓ of the scallions, ginger, and cilantro on the steamed fish (alternatively, you can wait to do this AFTER adding the sauce). 1. Bring water in the steamer/wok to a boil on high heat and place dish to steam for 7 minutes. Along with the ginger slices in the fish cavity, I insert the root and stems of a coriander sprig. We called it canto style, which means we just steam it without adding much condiment in there. Learn how to make Hong Kong style Cantonese steamed fish with silky smooth flesh at home with all the pro tips you wish you know earlier. Remove fish at once from the steam. pour out the accumulated fish juices into a separate bowl. Place the finishing oil in a … plain greek yogurt, fresh dill, salt, cucumber, minced garlic and 2 more. Malaysian Chee Cheung Fun was brought along with the early immigrants from Southern China. Making this Cantonese steamed fish is really not hard at all. Reduce heat to low to keep warm. The sauce mixture can be prepared the day before and chill in fridge until ready to use. Test for doneness with a fork. amzn_assoc_region = "US"; In general Singaporean Chinese/Cantonese restaurant parlance, Hong Kong style fish is steamed with aromatics (usually ginger, spring onion, coriander) then finished with hot oil and a light soy sauce dressing (commonly a combination of soy sauce, sugar and a little water). Just the basic ingredients. • Once water is boiling, transfer the plate of fish into the steamer. Remove from the heat and very carefully drizzle this hot oil over the green onions and ginger. Pour the hot oil over the steamed fish. Remove fish from the refrigerator 30 minutes prior to steaming. Cut the bok choy into quarters lengthwise and boil or steam in the microwave. To make the most fresh-tasting Hong Kong style steamed fish that boasts the silkiest flesh, there are pro tips you need to know: How to Start a Food Blog (without breaking the bank), Easy Nian Gao Recipe (Tikoy/Fa Gao/Kue Bakul). Steam fish over high heat for about 12 minutes for 450 gr fish or until cooked through. 1. Turn off the heat and let the residual heat continue to steam the fist for the next 2 minutes, 1. Drizzle light soy sauce and mirin over the fish. FRESH FISH 4. Cantonese style, steaming fish cooking with fresh bass. amzn_assoc_asins = "B01JRT2WOG,B074CSV98T,B075VBQTRQ,B00060OHZS"; Save my name, email, and website in this browser for the next time I comment. with very few , easy to find ingredients. Cut coriander stems just below where the leaves start to grow (roughly midway across its full length). Add spinach and toss until wilted. You will hear a sizzling sound I use them to prop the fish up to ensure even cooking. 1. Julienne an additional section of ginger root (approximately 1 cm thick) for garnishing. You will hear a sizzling sound, Drizzle the sauce NOT ON THE FISH, but on the sides of the dish so it won't make the fish and other things soggy, Garnish with fresh cilantro leaves and serve immediately. function() { Set this lower section of the coriander sprig aside with the two slices of ginger. Make sure you fill up the steamer with enough water. 4.Do not overcook. 3. Next, add in the soy sauce mixture to the pan and bring to boil. I use the steam function on my Miele steam combi oven. Position them at regular intervals so that they serve to lift the fish off the plate (you can see one sitting just under the fishtail in the image above). My favorite way is to steam 5 minutes and stand for another 1 to 2 minutes. Put it into a plate, scatter ginger strips, spring onions and coriander. If you plan to steam in a wok, you can skip the plate and use chopsticks to hold the fish. As a kid one of the things that I look forward to when we go to Chinese restaurants was a steamed whole fish dish. This Cantonese steamed fish is one of our family’s favorites. I went directly for the collagen laden eyes. It also tastes fabulous drizzled onto steamed rice. In fact most Hong Kong people originate from the neighboring Guangdong province (Canton) hence the heavily Cantonese-influenced cuisine typically found in Hong Kong. Finally, I gently pluck the leaves off the top of the coriander sprig and save these for the garnish, too. For example, to steam a 600g fish in home kitchen, we only need 5-7 minutes to finish steaming a sea fish and 7-10 minutes to finish steaming a fresh water fish. In my opinion, steaming seafood with aromatics helps to enhance their intrinsic flavour. Steam for 15 to 20 minutes, … }, The oil will sizzle and may splatter. To check if the fish is cooked look for eyes popping out and the side fins to be raised. So healthy, that they recommend 2x per week. Gently scrape the thin skin off the tiny root with a sharp knife. Learn more. Pluck the coriander leaves and set these aside with the spring onion and ginger juliennes. to assemble: In a large soup bowl, place a bed of spinach. In a saucepan, combine soy sauce, water, sherry and sugar and bring to a boil. Pour in some water Place the oil (we use sunflower or peanut) in a small saucepan. Rinse off an pat the fish really dry with an absorbent paper towel. Make a few slits on the fish where the flesh is thick, I use a wok with a lid. 7. Now that you know the basic for steaming fish, are you ready to whip up this Cantonese-style steamed whole fish? You can tell the fish is cooked when the eyes popped out and the mouth is slightly opened. RUB THE FISH WITH SALT I always recognise this method of steaming as hong kong style steamed fish. So while one may have had steamed fish done exactly this way in Hong Kong (hence à la Hong Kong style), the great chef behind the dish is most of the time a Cantonese and really, it is actually the Cantonese way of making it. Deep fry fish until cooked then place in a paper lined towel to remove excess oil. 12. Time limit is exhausted. 1 1 1/2-lb. STEP 3. Save remainder for another use. Let the fish continue to steam for 2 minutes This aids cooking. Then garnish with ginger, spring onions and coriander leaves.Heat the oil until it begins to smoke. Bring water in the steamer to a boil and steam fish over high heat for 6 minutes. one Place ginger on a steaming dish, place fish on top. (I usually save the delicate green tops for another purpose such as adding vegetal sweetness and colour to a beef stir-fry. When I was younger, I loved my mom's steam cod fish You know moms. Bring water in the steamer to a boil and steam fish over high heat for 6 minutes. Cover the pan tightly and gently steam the fish until it is just cooked. Steam at high heat fro 15 minutes or until fish is cooked. Combine soy sauce and lime juice, then pour the mixture over the fish. Keep in fridge (covered) for at least 30 minutes if you can. Pour 2-3 tbsp Lee Kum Kee Seasoned Soy Sauce for Seafood and hot oil. 6. If you are using fillet fish, you only need about 8-10 minutes to steam the fish Stuff ginger slices and a quarter of the green onions (white part) into the cavity of the fish. 6 tbsp. It is the same to me. Fry chopped garlic with oil in another pan until golden brown. Clean fish by rubbing some salt on the skin and inside. In fact most Hong Kong people originate from the neighboring Guangdong province (Canton) hence the heavily Cantonese-influenced cuisine typically found in Hong Kong. I think we’ve all had that moment when we’ve been served restaurant-prepared Cantonese-style steamed fish with soy sauce, and thought, “Man, if only I could make a sauce … Place the fish from Step 1 in a microwave-safe cooking dish, and pour the sauce over the top. Creamy Avocado Sauce for Pasta Yummly. The whole fish is steamed and then dressed with julienned green onion (scallion) and ginger. Remove fish from the steamer, pour away the steaming liquid . While the fish is steaming half way, heat sauce ingredient in a pot and bring to a boil. This site uses Akismet to reduce spam. STEP TWO: PREPARE THE FISH So healthy, that they recommend 2x per week. When water comes to a rapid boil, steam fish over high heat for 12 to 15 minutes (depending on the size of your fish). Try exclusive recipes with step-by-step video instruction from Pro instructors. TIMING IS EVERYTHING Heat gently and stir until the sugar dissolves. Clean fish and pat dry. Steam 8 mins over high heat. RESIDUAL HEAT STEP 4. Clean fish by rubbing some salt on the skin and inside. If using fish fillets tuck ginger under and over the fish. Just as important as the choice of fish when it comes to preparing steamed fish, I truly feel that the sauce (dressing) either makes or breaks the dish! The hardier sections of the aromatics are kept whole or rough cut as they will be steamed with the fish. setTimeout( Season with pepper and set aside. Arrange fish fillet on the plate and add the ingredients from step 1 on top. Learn More. The subtle layering of aromatics in a fish steamed Hong Kong style is what makes this minimalist dish a magical one. When the water is boiling hot, place the fish into the steamer and steam for about 10min. Bring water in the steamer to a rolling boil Meanwhile, shred spring onion, and soak in water until it curls up (about 1 - 2 minutes). In a large skillet, heat sesame and olive oils.  −  amzn_assoc_ad_mode = "manual"; 3. 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