Recipe: Cantonese Steamed Fish

Hi friends Angel Recipe, let's try make Cantonese Steamed Fish

Friend Angel Recipecan try Cantonese Steamed Fish for serving mother. for cooking Cantonese Steamed Fish very easy.

Here it is Cantonese Steamed Fish

Cantonese Steamed Fish.

with Cantonese Steamed Fish you can be ideas to food menu together Family, Cantonese Steamed Fish easy way cook.let's follow process of making it.

Cantonese steamed fish is a traditional, simple dish often served as one of the final courses in a Chinese wedding banquet (right before the last rice and noodle course). That said, it's also a dish that can be found on home dinner tables on any old weeknight. That's how you know it's not just easy…it's really delicious.

Flavors of ginger, cilantro and green onion make this light and easy Cantonese steamed fish a standout dish for a quick weeknight dinner, or the perfect side for a full Chinese meal. Juicy succulent white steamed fish with soy sauce served with shiitake mushroom, green onion, and tomato slices. It's a classic Cantonese way to prepare fresh whole fish.
follow Angel Recipe how cookingCantonese Steamed Fish.

Turns out ingredients Cantonese Steamed Fish is:

You Need 1 of white meat fish, more or less 400 gr (I used trout fish).
You Need 6 cloves of garlic, minced.
You Need 4 inches of ginger, thinly sliced into toothpicks size.
You Need 2 of green onions, thinly sliced.
You Need 2 Tbsp of seafood soy sauce (I used Lee Kim Kee Seasoned Soy Sauce for Seafood).
You Need 2 Tbsp of water.
You Set Up 1/4 tsp of salt (if you like it a bit salty - I didn’t use any).
Prepare 1/4 tsp of white pepper powder or to taste.
You Need 2 Tbsp of sesame oil.
You Need slices of red chili peppers for garnish.

Today I'm honored to introduce my favorite new book called Lemongrass & Ginger Cookbook: Vibrant Asian Recipes. A steamed whole fish with Ginger, Scallion, Soy and cilantro is a big favorite on any Chinese table, and it's almost always served at holiday meals and special occasions. This is definitely true for Cantonese families at formal wedding and Chinese New Year banquets, but also for family gatherings at home. This steamed fish recipe is a traditional, simple dish often served as one of the final courses in a Chinese wedding banquet.

Here's how to make Cantonese Steamed Fish step by step

Wash and pat dry the fish with paper towel. Place the fish on top of a heat resistant plate..
Arrange garlic on top of the fish. Add soy sauce, water, salt (if you use some), and white pepper powder..
Heat water in a pot until boiling. Place the fish in the pot and cover it with the lid. Steam fish for 10 minutes. Remove from the heat..
Place green onions, ginger, and red chili peppers on top of the fish..
Heat sesame oil in a small pan until it’s very hot. Pour the oil on top of the fish..
Serve immediately over steamed white rice! Yum! 😋.

Cantonese cuisine is the cuisine of the Guangdong province of China, including Hong Kong and Macau. Chinese Steamed Fish (Chinese recipes, prepare authentic Chinese food now!) I love Chinese-style steamed fish-fresh-from-the-tank live fish steamed with soy sauce and topped with shredded ginger, scallions, and cilantro leaves. To me, nothing tastes as satisfying as steamed fish with white rice, drizzled with the soy sauce from the steamed fish. Today's recipe is based on Cantonese style steamed fish which is seasoned with a simple soy sauce based dressing, along with aromatics like scallions and ginger. I give the traditional recipe a twist by infusing the oil with dried chili and Sichuan peppercorn. .

Cantonese Steamed Fish Already ready here