Recipe: Steam Fish

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Explanation Steam Fish

Steam Fish.

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Lay the fish on the steamer's rack, making sure the rack is elevated above the water, and cover again. Place the bamboo basket with the fish on the top of the wok or pot filled with boiling water. Cook time will depend on the thickness of the fish, with a whole fish taking a little longer.

To test if the fish is done, drag the tines of a fork over the center of a fillet. I regularly use a kitchen thermometer to ensure the fish is just cooked, but not overly done. The traditional way to steam fish (or any food) is with a wok, steaming rack, and lid, or a wok and a bamboo steamer.
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Ingredients Steam Fish are:

You Need of Fish.
Prepare Half of head garlic.
You Set Up of Preserved black bean.

Many restaurants have the luxury of using steam ovens or large multi-level steamers, but the most flexible steaming tool is still a large wok, especially if you are steaming a large fish or filet. Any number of different types of fish will work, and you can increase the recipe easily. Try halibut, cod, salmon, red snapper, trout, etc. Serve with a white and wild rice blend.

Manufacturing process Steam Fish step by step

Put water in a pot then let it boil.Place garlic and black bean then steam for 10 mins..

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. Sometimes, I can just eat bowls and bowls of white rice with the soy sauce. In a saucepan, heat the chicken stock until it comes to a boil, and then toss in the sugar, reduce heat, and boil until the sugar is completely dissolved. Pour the mixture into a bowl and set aside. .

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