Chinese (Kung Fu) steamed fish

Posted on Posted in Chinese, Main Courses


Chinese folks (like Jackie Chan,Jet Li etc.) believe that the best way to savor the sweetness of fresh fish is to do the least to it. A classic case of less is more. “7 minutes” is the magic number to cook the fish. Regardless of amount. You want it just flaking, and not tough. On the other hand steaming is definitely one of the most healthiest cooking method.Before starting this chinese cooking project, I think the only foods I steamed were vegetables and dumplings. Now I’ve tried fish, chicken, and pork recipes.

For this recipe you gonna need a steamer rack, like the picture below…

Chef’s tip: Invest in a steamer rack….for a grand price of £1.50 ($0.69).You can find the racks in many of those houseware stores in Chinatown, typically hung outside the shop….as if in marketing terms, an important purchase item. Go figure.

Ingredients:

2 White fish fillet (rock fillet, red snapper, sea bass)
1 sprig of spring onion
Small piece of ginger cut into thin strips
4 tbsp Cooking oil
3 tbsp Soy sauce
2 tbsp Garlic Black bean sauce (optional)

Method:

Lie a small portion of the sliced ginger and spring onion on a plate, then place the fish fillets on them. The remaining ginger and spring onion can now be placed on top of the fish. If you like black bean and garlic sauce, you can add some on top at this time, otherwise just ginger and spring onion are already enough.

1.Boil hot water, put the steaming rack in the wok and pour in the boiling water into the wok. Put the stove in high heat to keep the water boiling.
2.Now you can carefully put the steam fish on the steam rack, cover the wok.Depending the strength of your stove, you can turn down slightly the heat after the first 2-3 mins of steaming.
3.When it is almost closed to 7 mins of steaming, you can heat up the cooking oil in a saucepan, make sure the oil is hot enough.
4.When the fish is cooked, remove the plate from the wok or steam pan.Then pour in the hot cooking oil very slowly on the fish as you will see the oil sizzling.
5.Finally you can add the soy sauce to the fish and serve immediately.

So tonight’s dinner: Steam fish (Kung Fu style) and boiled Chinese veg-Choi Sum. Now Enter The Dragon…

Printable Recipe:
Chinese (Kung Fu) steamed fish

Ingredients

  • 2 White fish fillet (rock fillet, red snapper, sea bass)
  • 1 sprig of spring onion
  • Small piece of ginger cut into thin strips
  • 4 tbsp Cooking oil
  • 3 tbsp Soy sauce
  • 2 tbsp Garlic Black bean sauce (optional)

Instructions

  • Boil hot water, put the steaming rack in the wok and pour in the boiling water into the wok. Put the stove in high heat to keep the water boiling.
  • Now you can carefully put the steam fish on the steam rack, cover the wok.Depending the strength of your stove, you can turn down slightly the heat after the first 2-3 mins of steaming.
  • When it is almost closed to 7 mins of steaming, you can heat up the cooking oil in a saucepan, make sure the oil is hot enough.
  • When the fish is cooked, remove the plate from the wok or steam pan.Then pour in the hot cooking oil very slowly on the fish as you will see the oil sizzling.
  • Finally you can add the soy sauce to the fish and serve immediately.
http://good-cooking.co.uk/chinese-kung-fu-steamed-fish/

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