STEP 4. Discard the water by using a spoon to scoop out / pour away. Now, you can pour/spoon the cooked sauce over the steamed fish. Put the plate of fish into the steamer or onto the rack. 6 tbsp. This will help to remove fish odor and retain moisture and freshness of the fish when cooked. Add the coconut milk, curry powder, soy sauce, white pepper and black pepper, the sugar…. Place ginger in the middle of the steaming dish, and place fish on top the ginger. Smear on a topping of chinese black bean sauce evenly over the top of the fish (except the head and the tail). A hot oil is then drizzled over the green onion and ginger, creating that sizzling sound (LOVE IT!). Pan fry the fish over medium-high heat until both sides are golden brown and cooked through. 12. Place some sectioned green onion stalks on the steaming dish and place the fish on top. Sprinkle shredded spring onion on top of cod fish and pour piping hot oil over it; Garnish the dish with choi sum, place the cod fish on top; Pour hot Steamed Fish Light Soy Sauce over cod fish and spring onion; Cooking Tips for steam cod fish: * How long you steam a fish depends on the equipment you use and the size of the fillet. Cover and steam for 10 minutes. Turn off the heat and let the residual heat continue to steam the fist for the next 2 minutes, 1. Arrange fish fillet on the plate and add the ingredients from step 1 on top. Tried this recipe? I like to use whole sea bream, pomfret, snapper, or grouper, as well as threadfin or cod steaks. We called it canto style, which means we just steam it without adding much condiment in there. Put the fish on a heat proof plate and scatter the ginger evenly over the top. This will skew the steaming time and steaming temperature Place shredded green onion and ginger on top of the fish. Finally, I gently pluck the leaves off the top of the coriander sprig and save these for the garnish, too. (function( timeout ) { amzn_assoc_tracking_id = "whtocoto-20"; Remove from heat immediately and drizzle it over the ginger, spring onion and coriander garnish. 4. 9. Reduce heat to low to keep warm. In fact most Hong Kong people originate from the neighboring Guangdong province (Canton) hence the heavily Cantonese-influenced cuisine typically found in Hong Kong. 4. Place a metal trivet on the wok. Please reload CAPTCHA. Scatter julienned green onion and ginger on the fish Make a few slits on the fish where the flesh is thick, I use a wok with a lid. After 12 minutes of steaming, do not open the lid immediately. So while one may have had steamed fish done exactly this way in Hong Kong (hence à la Hong Kong style), the great chef behind the dish is most of the time a Cantonese and really, it is actually the Cantonese way of making it. Please reload CAPTCHA. The subtle layering of aromatics in a fish steamed Hong Kong style is what makes this minimalist dish a magical one. Season with pepper and set aside. Fry chopped garlic with oil in another pan until golden brown. • Place fish on your selected plate and stuff its cavity with sliced ginger. Jan 29, 2016 - I learnt this Cantonese Hong Kong style steam fish recipe from Cantonese Masterchef, Chef Kang himself who dictated the sauce recipe to me in his kitchen! Instructions 1. amzn_assoc_asins = "B01JRT2WOG,B074CSV98T,B075VBQTRQ,B00060OHZS"; Save my name, email, and website in this browser for the next time I comment. Steam 8 mins over high heat. Remove fish at once from the steam. This blog post contains affiliate links. Then garnish with ginger, spring onions and coriander leaves.Heat the oil until it begins to smoke. Remove fish from the steamer, pour away the steaming liquid . Save remainder for another use. When I was younger, I loved my mom's steam cod fish You know moms. 2. Rinse off an pat the fish really dry with an absorbent paper towel. I earn a small commission when you made purchase at no extra cost to you. Along with the ginger slices in the fish cavity, I insert the root and stems of a coriander sprig. Place the fish from Step 1 in a microwave-safe cooking dish, and pour the sauce over the top. Gut and scale fish. Learn more. .hide-if-no-js { Pour in some water. Set aside. Refrigerate if you’re prepping in advance. FILLET FISH Using the same pan/wok for heating the oil, heat up the sauce mixture, stir gently and bring to a boil. When the water is boiling hot, place the fish into the steamer and steam for about 10min. It is the same to me. It is a combination of soy sauce, spring onions, ginger, sesame oil, and shallots. As soon as the sauce bubbles up and boils, pour the soy sauce over the fish. Now that you know the basic for steaming fish, are you ready to whip up this Cantonese-style steamed whole fish? I use them to prop the fish up to ensure even cooking. Heat control is crucial here. Bring to a boil and let thicken. Pan fry the fish over medium-high heat until both sides are golden brown and cooked through. STEP ONE: PREPARE THE SAUCE 1. Malaysian Chee Cheung Fun was brought along with the early immigrants from Southern China. Combine the soy sauce, castor sugar and water in the smallest saucepan you have. Steam at high heat for about 6-8 minutes till cod is cooked through. 4.Do not overcook. Marvellina is a food blogger, recipe developer, photographer, and publisher at What To Cook Today. In a saucepan, combine soy sauce, water, sherry and sugar and bring to a boil. Add some more oil in … The tutorial on how to serve a Chinese steamed whole fish … Clean fish and pat dry. pour out the accumulated fish juices into a separate bowl. STEP TWO: PREPARE THE FISH When you are ready to steam the fish, add water and scatter the rest of the ingredients (ginger strips, salted plums, tomatoes, remaining salted vegetables & mushrooms) over the fish and around the plate. Overcooking will make the flesh tough Add all the other ingredients & bring to a boil. Most of the “fresh” fishes these days are mostly have been previously frozen before they reach us. STEP FOUR: STEAM THE FISH 1. 3. })(120000); However, my guilty pleasure is the near gelatinous interstitial flesh that runs through its fins—the bits that diners who don’t know any better discard. The Best Hong Kong Style Sauce Recipes on Yummly | Hong Kong Xo Sauce, Homemade Citrus Cranberry Sauce, ... Cook like a Pro Make dinner tonight, get skills for a lifetime. Rub cavity and exterior with salt (I prefer a coarse sea salt like Maldon or kosher salt just because I otherwise tend to over salt). In a large skillet, heat sesame and olive oils. amzn_assoc_marketplace = "amazon"; Arrange ginger slices in a steaming dish and place cod on top. TIMING IS EVERYTHING This will help to remove fish odor and retain moisture and freshness of the fish when cooked. Any white fish fillet can be used: tilapia, cod fish, halibut, sole, flounder. I scrape its exterior off with a small knife blade to help release its deliciousness. The soy sauce-based sauce is then dressed on the side of the dish (not on the fish, explanation on this later!). Test for doneness with a fork. • Place fish on your selected plate and stuff its cavity with sliced ginger. Heat gently and stir until the sugar dissolves. If you are using fillet fish, you only need about … Remove from the heat and very carefully drizzle this hot oil over the green onions and ginger. Set these aside for steaming with the fish. The whole fish is steamed and then dressed with julienned green onion (scallion) and ginger. And finally, the fish balls. Put it into a plate, scatter ginger strips, spring onions and coriander. Ingredients (serves 1-2) 1 slice cod fillet 3-4 slices ginger 1 heaped tbsp minced garlic vegetable oil spring onions. It’s also healthy, quick and delicious. Meanwhile, shred spring onion, and soak in water until it curls up (about 1 - 2 minutes). Place the fish on top and top it with more ginger and scallions. While the fish is steaming half way, heat sauce ingredient in a pot and bring to a boil. amzn_assoc_ad_type = "smart"; The sauce is more than soy sauce alone. Next, add in the soy sauce mixture to the pan and bring to boil. In general Singaporean Chinese/Cantonese restaurant parlance, Hong Kong style fish is steamed with aromatics (usually ginger, spring onion, coriander) then finished with hot oil and a light soy sauce dressing (commonly a combination of soy sauce, sugar and a little water). Reduce heat to low to keep warm. if ( notice ) Place the oil (we use sunflower or peanut) in a small saucepan. Tuck ginger slices inside the fish cavity and along the top of the fish. 3. 9. Learn More. 7. Flat fish will take about 5 minutes to cook. STEAM ONLY OVER HIGH HEAT The salt is then rinsed off with water amzn_assoc_placement = "adunit0"; Drizzle the sauce NOT ON THE FISH, but on the sides of the dish so it won’t make the fish and other things soggy, Drizzling hot oil on top of the julienned green onion and ginger, Drizzle the sauce on the side of the dish and NOT on the fish, The family loves how silky smooth and tender the steamed fish is. The green-white mid section of the same spring onions are julienned and reserved for garnishing. If you are using fillet fish, you only need about 8-10 minutes to steam the fish Drizzle light soy sauce and mirin over the fish. A food blog that brings you tried and true Asian recipes. Keep in fridge (covered) for at least 30 minutes if you can. Cooking the fish: Prepare the steamer. Haha.. Tuck ginger slices inside the fish cavity and along the top of the fish. You will hear a sizzling sound, Drizzle the sauce NOT ON THE FISH, but on the sides of the dish so it won't make the fish and other things soggy, Garnish with fresh cilantro leaves and serve immediately. Place the finishing oil in a … with very few , easy to find ingredients. I am a fan of the elegantly powerful Bentong ginger for this use. Cool & store in fridge until ready to use. Cut another 9cm of the green-white section of the spring onions and julienne. Steamed fish served with light soy sauce is synonymous with Hong Kong style steamed fish. This aids cooking. Cover with plastic wrap, and microwave for 4-5 minutes at 450W. Steam for 6 minutes. Cover the pan tightly and gently steam the fish until it is just cooked. Fresh fish 350 g [1 pc] Ginger 2 slices [shredded] Green onion 1 pc [shredded] Green onion 2 pcs [cut into 10cm sections] Lee Kum Kee Seasoned Soy Sauce for Seafood 60 mL The hardier sections of the aromatics are kept whole or rough cut as they will be steamed with the fish. 11.. Back to the steamed fish, cooked fish will release some water. amzn_assoc_search_bar = "true"; For this dish, I like using spring onions, ginger and coriander.The white parts if the spring onion (I prefer the sweet, Thai ones for this dish) remain fairly firm after steaming. 1)Heat up 2 tablespoons of oil & saute (A) till fragrant. Add spinach and toss until wilted. Simmer for 10 minutes until the curry sauce thickens and the fish balls are warmed through. 6. When eaten along with the steamed fish and sauce, the aromatics taste like a hot salad which accentuates the sweet umami of a fine fleshed ocean fresh fish. Set aside. In my opinion, steaming seafood with aromatics helps to enhance their intrinsic flavour. If you have access to live fish, well, please go for it. Ingredients. You can tell the fish is cooked when the eyes popped out and the mouth is slightly opened. Cover tightly and steam over high heat for 10 mins (for small fish) to 13 mins (for extra large fish). 11.. Back to the steamed fish, cooked fish will release some water. Not too much water too that it boils over the steaming dish. two Some Chinese restaurants have fish tank filled with live fishes. Steam the fish in a bamboo steamer set over boiling water for 10 minutes or until just cooked. Save my name, email, and website in this browser for the next time I comment. If you are using fillet fish, you only need about 8-10 minutes to steam the fish, Once 12 minutes is over, turn off the heat but let residual heat to cook the fish for an extra 2 minutes. This gives subtlety to their power. Pour 2-3 tbsp Lee Kum Kee Seasoned Soy Sauce for Seafood and hot oil. Remove and set aside If the flesh easily flakes off, fish is done. For baking/ kueh making: I highly encourage to weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision. Tuck coriander root and ginger slices into the fish cavity.Place the four white spring onion lengths on a heatproof plate that fits in your steamer. Heat sauce ingredient in a small pan and bring to a boil and cook until sugar has dissolved. Top steamed fish with the cilantro, scallion and the balance ginger {ginger can be fried in the oil in (5) if desired} 5) Heat up 2 tbs of oil and drizzle onto the fish. • Once water is boiling, transfer the plate of fish into the steamer. var notice = document.getElementById("cptch_time_limit_notice_35"); The elegantly powerful Bentong ginger for this use ginger for this use bring water the! 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