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
STEAMED BLACK BASS WITH GINGER AND SCALLIONS
Stacking fish and vegetables in a multilevel steamer lets you cook everything simultaneously. Red snapper or trout are good alternatives to black bass.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Whisk together soy sauce and sesame oil in a 9-by-13-inch baking dish. Cut a few slits into the fish on both sides using a sharp paring knife. Transfer to dish; turn to coat.
- Toss ginger with scallions; stuff some into each fish cavity. Spread remaining mixture on top of fish. Let stand, covered, spooning marinade over fish often, for 30 minutes.
- Bring water to a boil in a large skillet or wok. Arrange red onion on bottom layer of a 12-inch bamboo steamer. Remove fish from marinade with ginger-scallion mixture still on top, and arrange side by side on onion; reserve marinade. Spread sweet potato and Broccolini on separate sides of the top layer.
- Set stacked steamer in skillet. Steam, covered, until fish is cooked through and vegetables are tender, about 15 minutes.
- Meanwhile, bring marinade to a boil in a small saucepan. Cook until reduced by half. Strain through a fine sieve. Serve fish and vegetables with reduced sauce.
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
STEAMED STRIPED BASS WITH GINGER AND SCALLIONS
Steps:
- For the striped bass: Preheat the oven to 325 degrees F. Spray the bottom of a large baking dish with the cooking spray.
- Rinse the fish with cold water and pat it dry. Place it in the prepared baking dish. Season the fish with salt and white pepper. Scatter the sliced mushrooms in the dish. Sprinkle the sliced ginger over the fish and arrange the baby bok choy pieces around the fish, like a frame.
- For the sauce: Stir together the soy sauce, chicken bouillon powder, Shaoxing rice wine, sugar and sesame oil in a small bowl. Pour this sauce over the fish, which will convert to aromatic steam, cooking the fish.
- Pull a tight layer of plastic wrap over the baking dish and cover tightly with aluminum foil.
- Bake until the fish reaches an internal temperature of 130 to 135 degrees F; the fish should flake apart gently, and the center should just be turning opaque, 15 to 18 minutes.
- For after steaming: Check to see that the fish is done. Place the scallions on top of the fish and replace the foil to retain heat and moisture.
- Combine the canola and sesame oils in a small saucepan and heat them to high until just smoking, about 2 minutes. Remove the foil and carefully drizzle the hot oil over the scallions and fish--it will sizzle. Finish by spooning the sauce over the fish.
BLACK BASS WITH SCALLIONS IN GINGER NAGE
Provided by Molly O'Neill
Categories dinner, main course
Time 1h45m
Yield Four servings
Number Of Ingredients 20
Steps:
- Combine the wine, water, vinegar, celery, garlic, leeks, the quartered tomatoes, thyme, rosemary, salt and cayenne in a large, wide pot and bring to a boil. Lower the heat and simmer for 1 hour and 10 minutes. Add the fennel, mint and basil and simmer for 20 minutes longer. Strain.
- Return the broth to the pot and simmer. Add the fish and poach until just cooked through, about 5 minutes. Transfer the fish to 4 large soup plates. Add the scallions to the broth and blanch until just tender, about 2 minutes.
- Arrange the scallions around the fish and top with the diced tomato, ginger, lemon and coriander. Ladle broth over the fish and serve immediately.
STEAMED WHOLE FISH WITH GINGER, SCALLIONS, AND SOY
Provided by Charles Phan
Categories Fish Ginger Steam Dinner Seafood Soy Sauce Green Onion/Scallion Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Serves 2 to 4 as part of a multicourse meal
Number Of Ingredients 8
Steps:
- 1. Rinse the fish in cold water and pat dry with paper towels. Season the fish inside and out with salt and pepper. Place the fish on a heatproof plate that is both large enough to accommodate it (a glass pie plate works well) and will also fit inside your steamer, bending the fish slightly if it is too long. Stuff half of the ginger inside the cavity of the fish and spread the remaining ginger on top of the fish.
- 2. Pour water into a wok or stockpot and set a steamer in the wok or on the rim of the stockpot. Make sure the water does not touch the bottom of the steamer. Bring the water to a boil over high heat.
- 3. Place the plate holding the fish in the steamer, cover, and steam for about 8 minutes, until the fish flakes easily when tested with the tip of a knife.
- 4. While the fish is steaming, in a small bowl, stir together the soy sauce, wine, and 1 tablespoon of water. Set aside.
- 5. When the fish is ready, carefully remove the plate from the steamer and pour off any accumulated liquid. Lay the scallion and cilantro along the top of the fish. In a small sauté pan, heat the oil over high heat until it is hot but not smoking. Remove the oil from the heat and pour it directly over the scallion and cilantro to "cook" them. Drizzle the soy mixture over the fish and serve immediately.
ROASTED WHOLE BLACK BASS
Provided by Kelsey Nixon
Categories main-dish
Time 1h10m
Yield 2 to 4 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 400 degrees F. Rinse the fish and dry thoroughly with a paper towel. Score each side of the fish 3 to 4 times on a bias, about 1/2-inch deep. Combine the parsley, tarragon and thyme into 1 large bunch with the stems attached, and separate out one-third of the bunch. Finely chop the separated, smaller bunch. Mix with one-quarter of the fennel slices, one-third of the fronds, garlic and capers and 2 of the lemon slices, making a sort of herby citrus marinade. Mix the chopped herb mixture with the olive oil and rub the mixture inside and outside of the fish as well as inside the slits. This will allow the herby citrus flavors to permeate through the fish. Sprinkle generously with salt and pepper. Place half of the remaining herbs, fennel, lemon slices, garlic and capers in a bed on the bottom of a roasting pan and the other half inside the cavity of the fish. Place the fish in a roasting pan. Evenly distribute the wine and butter pats in the pan, and place in the oven. The wine will help keep your fish moist and help steam it, as well as making a great sauce with the butter. Roast until the fish has cooked through, or until the skin is crispy and the fish is flaky, 25 to 30 minutes. Carefully transfer the fish to a serving platter with a bed of the Israeli Couscous (be careful, the fish is tender and can break). Pour the sauce from the pan over the fish and fillet to serve.
- Bring 3 cups salted water to a boil in a medium saucepan. Add the couscous, cover and remove from the heat. Allow the couscous to sit until the water is absorbed, 8 to 10 minutes. Stir in the currants, fresh herbs, lemon zest and lemon juice. Season with salt and pepper and stir in a small glug of olive oil before serving. Yield: 6 servings.
STEAMED SEA BASS WITH SCALLIONS AND GINGER
Steps:
- Put the fish in a shallow heatproof dish, such as a large baking pan. Season lightly with salt and pepper, inside and out. Disperse the scallions and ginger on top, underneath, and inside the fish. Combine the soy sauce, peanut oil, sesame oil, and sugar in a bowl. Pour the mixture over the fish.
- Set a roasting rack in a large roasting pan. Fill the pan with water that comes up below the rack. Set the pan over 2 burners and bring the water to a boil. Set the baking dish with the fish on the rack, reduce the heat to a simmer, and cover the roasting pan tightly with foil. Steam the fish until a small knife or skewer can be easily inserted into the thickest part and the fillet comes off the bone fairly easily, 6 to 7 minutes.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
STEAMED STRIPED BASS WITH GINGER AND SCALLIONS
Steps:
- Arrange a steamer rack or an inverted pie plate in a deep 12-inch skillet and add 3 cups water to skillet. Cover skillet and bring water to a boil.
- Pat fillets dry and arrange on a heatproof plate that will fit into skillet with 1 inch clearance around plate. Sprinkle ginger and 1/4 cup scallions evenly on top of fish. Stir together soy sauce and oil in a small bowl and drizzle evenly over fillets. Carefully transfer plate with fish to rack in skillet and cover tightly, then steam over moderately high heat until fish is just cooked through, 15 to 20 minutes. Carefully remove plate from skillet and sprinkle with remaining 1/4 cup scallions.
STEAMED WHOLE FISH WITH GINGER AND SESAME
Steaming a whole fish is an excellent, and speedy, way to cook. The fish here, dabbed with ginger and a few other aromatics, is transformed by the process, and delivers a sweet, near-melting succulence. The pan juices are the only sauce necessary. A traditional bamboo steamer is great to have, but any sizable steamer will work, or you can rig up a steamer using a large pot. Make sure that the makeshift rack sits an inch or so above the boiling water, and that the pot has a lid.
Provided by David Tanis
Categories dinner, main course
Time 1h
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Rinse fish with cold water, pat dry and season inside and out with salt and pepper. Place both fish on a heatproof platter or shallow baking dish. (Dish must be slightly smaller than inside dimensions of steamer.)
- Whisk together sweet wine, soy sauce, ginger, garlic, chile bean paste and 1 teaspoon sesame oil. Pour over fish and let marinate, turning once, for 30 minutes.
- Set up steamer with 3 inches of water in the bottom, then set rack 1 inch over water. Bring water to a rapid boil. Place fish, still on platter with marinade, on rack and cover with lid. (If using a bamboo steamer, cover top with a dish towel to retain steam.) Steam fish for 10 to 12 minutes, until just done. Flesh should look opaque, and there should be no pink at the bone when probed gently with a paring knife. Carefully remove platter from steamer.
- Meanwhile, place a skillet or wok over high heat and add vegetable oil. When oil looks hazy, add scallions and toss to coat. Sprinkle lightly with salt and stir-fry until slightly charred, about 2 minutes.
- To serve, scatter scallions over fish and top liberally with cilantro sprigs. (To make a tastier cilantro garnish, dress sprigs lightly with sesame oil and salt.) Using 2 forks, serve top fillet from carcass. Remove and discard skeleton to reveal lower fillet. Give each diner some fish, scallions and cilantro. Spoon pan juices over each serving.
Nutrition Facts : @context http, Calories 414, UnsaturatedFat 7 grams, Carbohydrate 9 grams, Fat 11 grams, Fiber 2 grams, Protein 65 grams, SaturatedFat 2 grams, Sodium 1015 milligrams, Sugar 2 grams, TransFat 0 grams
BLACK BASS POACHED WITH GINGER AND SCALLIONS
When the chef Eric Ripert took over the kitchen of Le Bernardin in the early 1990s, he took some liberties with the traditional French menu and added seafood dishes with Asian influences, like this black bass poached with ginger and scallions.
Provided by Florence Fabricant
Categories dinner, weekday, main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Place the wine, vinegar, coarsely chopped vegetables, coriander and fennel seeds, peppercorns and bay leaf in a saucepan. Add water, bring to a boil, season with salt, and simmer about a half hour. Remove from heat, add the dill, basil and mint, and steep the herbs for an hour. Strain the broth and transfer to a deep saute pan large enough to hold the fish in one layer.
- Bring the broth to a simmer, add the scallions, tomato and ginger, cook about a minute and remove with a slotted spoon, reserving the liquid. Peel, seed and dice the tomato. Cut the ginger slices julienne style. Set the vegetables aside.
- With a sharp knife, lightly score the skin side of the fillets in a crisscross pattern to prevent them from curling. Bring the broth back to a very gentle simmer, place the fish in the broth skin side down and poach until just cooked through, about 5 minutes. Transfer the fish to soup plates.
- Bring the broth to a simmer again, spoon some over the fish and top the fish with the scallions, diced tomato, ginger and lemon pieces. Garnish with the coriander and serve. Freeze any leftover liquid for future use.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 4 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 1 gram, Sodium 1599 milligrams, Sugar 6 grams
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