How to Cook Steamed Fish Chinese Style

A lot of fans of Chinese cuisine simply enjoy a dish of fresh fish, steamed and garnished with soy sauce, shredded ginger, scallions and cilantro leaves. To them, having a plate of hot white rice served with steamed fish drizzled in soy sauce is totally satisfying and divine.

If you (are a fan of. The tender, soft and delicate flesh and the way the fish cheeks turn out having a lightly chewy texture once the fish is prepared in this method is absolutely delicious. Yellowtail snapper, rockfish (garoupa) and trout are some examples of white fish that are usually used to make steamed fish.

It may appear simple, but it is actually hard to make a high quality restaurant style steamed fish dish without knowing the right techniques or skills. But luckily with this guide and recipe and some little suggestions shared by an experienced Cantonese chef, you can now cook up a terrific restaurant-quality steamed fish with success in your home.

First Step: Try to buy right-out-of- the-tank fish because the fresher the fish, the better the result will be.

Step Two: Put some pieces of shredded ginger and scallions with the fish while steaming to remove the fishy smell. Get a kitchen timer and set it for 8 minutes if you are steaming a small fish and Ten minutes if you are steaming a big fish. You may require to use some judgment here-- maybe even a little trial and error to get it perfect.

Step Three: After steaming, throw away the ginger/scallions and cloudy "water" remaining. Many people believe this water should be kept with the fish dish, but using it can cause the fish taste fishy, or even bitter.

Fourth Step: Dissolve some rock sugar in the soy sauce. Rock sugar adds dimension and depth to the flavor of the soya sauce, making it so good that you can literally eat it alone with plain white rice.

Step Five: Garnish the fish with some ginger shreds. Heat up some oil, put the oil over the fish to give your fish that nice sheen. Now, top it off with the delicious soy sauce mixture and spring onions and/or cilantro leaves.