CHINESE STEAMED WHOLE FISH
A steamed whole fish is a favorite on any Chinese table. This Cantonese steamed fish recipe with soy, scallion and ginger a a must-try fish recipe. The tutorial on how to serve a Chinese steamed whole fish at the table is one-of-a-kind!
Provided by Bill
Categories Fish and Seafood
Time 35m
Number Of Ingredients 10
Steps:
- Remove any scales from your fish using a serrated steak knife. The areas to look for are the belly and the edges of the fish including the top, near the dorsal fins, and the head. There is nothing worse than having to pick out scales while you're having dinner.
- Cut off any fins with kitchen shears. They are pretty tough, so be careful with this step. Leave the tail and head in tact for presentation.
- Look at the cavity, and you should see the backbone. You may also see a membrane that you should pierce and cut, revealing a blood line near the bone. Run your finger or a spoon across it to clean it thoroughly.
- Check the head and gills. You should not see any gills left, and if there are, remove them with the kitchen shears and rinse the area clean. Older Chinese folks who like dining on the fish head will appreciate this step.
- Give the fish a final rinse, shake off the excess water (no need to pat it dry) and transfer to a heat-proof plate for steaming. No salt, seasoning, or wine should be used on the fish before steaming. Repeat. Nothing on the fresh fish before steaming!
- For steaming, I used an elongated heat-proof plate. To accommodate that, I needed to MacGyver a steaming apparatus that would fit said plate. It's simple enough. I used a wok and metal steam rack. If you need more height to keep the plate above the water in the wok, set a rack on top of a metal can with both ends removed. It's a handy and cheap addition to your kitchen arsenal!
- Steam for 9 minutes and turn off the heat. Use a butter knife to peek at the meat and confirm the fish is cooked through. The meat should be opaque down to the bone, but the bone should be slightly translucent and not fully cooked (remember, you will not be eating the bone. Trust me on this one!).
- Next, carefully pour off all of the liquid accumulated on the plate from steaming and spread half of the ginger, the green portions of the scallion, and the cilantro over the fish.
- Mix the water, salt, sugar, light soy sauce or seasoned soy sauce, and fresh ground white pepper in a small bowl or measuring cup. Heat 2 tablespoons oil and the other half of the ginger in a saucepan until the ginger begins to sizzle and add in the sauce mixture. Heat the mixture until simmering.
- Once simmering, add the rest of the oil and white portions of the scallion and stir until the liquid begins to simmer and sizzle once again. Spoon the entire mixture evenly over the fish and serve hot!
Nutrition Facts : Calories 307 kcal, Carbohydrate 3 g, Protein 32 g, Fat 18 g, SaturatedFat 2 g, Cholesterol 136 mg, Sodium 1075 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHINESE MARINATED FISH
Provided by Marian Burros
Categories dinner, main course
Time 15m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Turn on broiler in oven or toaster oven.
- Combine the sherry and sesame oil. Grate the ginger, and add.
- Wash and dry fish. Coat it with marinade, until it's time to cook it -- just a few minutes.
- Remove the fish from the marinade, and broil it according to the Canadian rule: measure the fish at its thickest part, and cook it 8 to 10 minutes to the inch. Scrod will take about 5 minutes. Brush once with marinade.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 5 grams, Fiber 0 grams, Protein 29 grams, SaturatedFat 1 gram, Sodium 76 milligrams, Sugar 0 grams
MARINATED FRIED FISH
Steps:
- Place flounder fillets in a small glass dish. Mix lemon juice, garlic, cumin, and paprika in a small bowl; pour over flounder fillets. Cover dish with plastic wrap and marinate flounder in refrigerator for 2 hours.
- Mix flour, dill weed, and cayenne pepper together on a piece of waxed paper.
- Beat egg and water together in a wide bowl.
- Heat oil in a large skillet over medium heat.
- Gently press the flounder fillets into the flour mixture to coat; shake to remove excess flour. Dip into the beaten egg to coat and immediately return to the flour mixture to coat.
- Fry flounder in hot oil until the fish flakes easily with a fork, about 5 minutes per side.
Nutrition Facts : Calories 1344.8 calories, Carbohydrate 37.4 g, Cholesterol 152.9 mg, Fat 123.5 g, Fiber 2.1 g, Protein 25.3 g, SaturatedFat 17 g, Sodium 202.6 mg, Sugar 1.2 g
DOREEN'S ASIAN-INSPIRED SWORDFISH STEAKS
This is a delicious, easy way to grill fish....another family favorite! An Asian-style marinade goes perfectly with swordfish.
Provided by DOREENB
Categories World Cuisine Recipes Asian
Time 4h25m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk together soy sauce, vegetable oil, sherry, ginger root, and garlic in a medium bowl. Fill a large resealable bag with the mixture. Place swordfish steaks into the bag and shake to coat. Place bag in the refrigerator, and allow the steaks to marinate, at least 4 hours.
- Preheat an outdoor grill for high heat and lightly oil grate.
- Grill swordfish steaks until the they flake easily and are opaque in the center, 8 to 10 minutes per side.
Nutrition Facts : Calories 460 calories, Carbohydrate 2.7 g, Cholesterol 65.5 mg, Fat 34 g, Fiber 0.1 g, Protein 34.1 g, SaturatedFat 6.1 g, Sodium 872.3 mg, Sugar 0.3 g
CANTONESE STEAMED FISH
Cantonese steamed fish is often served as one of the courses in a Chinese banquet, but it's also an easy meal to make on any weeknight at home with just a few ingredients.
Provided by Bill
Categories Fish and Seafood
Time 20m
Number Of Ingredients 9
Steps:
- Cut the scallions into 2-inch lengths, and cut the pieces in half lengthwise. Julienne them thinly. Thinly slice about 15g of ginger, and julienne them. Give the cilantro a rough chop. Set the aromatics aside.
- Combine the light soy sauce, salt, sugar and hot water in a small bowl and mix until the sugar and salt are dissolved. Set aside.
- Prepare your steaming set-up, and fill with 1-2 inches of water. Bring to a boil.
- Rinse your fish fillet, and carefully lay it on an oblong heat-proof plate that will fit into your wok or steaming setup. Carefully place it in the steamer, and adjust the heat to medium. The water should be at a slow boil that generates a good amount of steam, but not so high that the water evaporates too quickly.
- Cover and steam for 7-10 minutes depending upon the size and thickness of your fish fillet. If you have extremely small, thin fillets (half an inch), cook for 4-5 minutes. Check for doneness using a butter knife. If it falls easily through the thickest part of the fillet to the bottom of the plate, the fish is done.
- Turn off the heat, and carefully drain any liquid on the plate. Spread about ⅓ of the scallions, ginger, and cilantro on the steamed fish (alternatively, you can wait to do this AFTER adding the sauce).
- To make the sauce, heat a wok or small saucepan to medium high heat, and add 2 tablespoons vegetable oil. Add the remaining ⅔ of the ginger, and fry for 1 minute. Add the white parts of the scallions and cook for 30 seconds.Then add rest of the scallions and cilantro. The mixture should be sizzling.
- Add the soy sauce mixture. Bring the mixture to a bubble, and cook until the scallions and cilantro are just wilted, about 30 seconds.
- Pour this mixture over the fish. If you prefer to add the raw aromatics after adding the sauce, you can do so now, and heat an additional 1 tablespoon of vegetable oil to pour over the raw aromatics. Serve immediately!
Nutrition Facts : Calories 239 kcal, Carbohydrate 3 g, Protein 19 g, Fat 17 g, SaturatedFat 12 g, Cholesterol 64 mg, Sodium 924 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ASIAN MARINADE FOR FISH OR SHRIMP
I found this recipe on the internet. It was originally for tuna steaks, but I've found that it is just as delicious for catfish and other white fish fillets, and for shrimp. Original recipe is for 1 pound of fish, but I think this makes enough to marinate a bit more than that. Preparation time includes 20 minutes marinating time.
Provided by FlemishMinx
Categories Asian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in a shallow bowl or resealable plastic bag.
- Add fish or shrimp and marinate in the refrigerator for 20 minutes.
- Broil or grill fish till fish flakes easily with a fork (time required will depend on which fish you use), or shrimp is cooked through.
- Serve.
Nutrition Facts : Calories 60.7, Fat 5.1, SaturatedFat 0.7, Sodium 504.4, Carbohydrate 2.9, Fiber 0.5, Sugar 1.2, Protein 1.4
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love