Chinese Steamed Fish | 中式蒸海魚

A healthy and delicious way to prepare steamed fish.

Chinese Steamed Fish 中式蒸海魚 自家食譜 home cooking recipes

Ingredients | 材料 :

1 whole fresh fish  (600g) | 鮮魚 1尾約1斤重 (香港的一斤= 600克= 16两)
4 stalks of spring onions | 青蔥 4顆
6 pieces of ginger slices | 薑片 6片

Ingredients for the gravy | 汁料材料 :

1 tablespoon of water | 水 1湯匙
2 tablespoons of soy sauce | 豉油 2湯匙
1 tablespoon of oil | 油 1湯匙
1/2 teaspoon shaoxing wine (optional) | 紹興酒 半茶匙 (可選)
1/8 teaspoon sesame oil (optional) | 芝麻油 1/8茶匙 (可選)
little ground pepper | 胡椒粉少許

Steps | 做法 :

Chinese Steamed Fish 中式蒸海魚 自家食譜 home cooking recipes Chinese Steamed Fish 中式蒸海魚 自家食譜 home cooking recipes
  1. Rinse the fish and dry it with paper towel.

  2. Cut spring onions and ginger into slices. Keep half for putting under the fish before steaming. Cut remaining half into strips for use after steaming.

  3. Place half portion of spring onion and ginger on a plate.

  4. Put a few drops of oil on the palm and massage the fish, then put it on the plate.

  5. Pour shaoxing wine over the fish (optional). 

  6. Steam the fish for about 12-15 minutes. Pour extra water away. Remove the ginger slices and spring onions.

  7. Place spring onion and ginger strips on the steamed fish.

  8. Heat up oil in a clean pan and then pour it over the fish.

  9. Use the same pan, put in soy sauce, turn to medium low heat, add water, sugar. Let the gravy simmer until it starts to boil, pour the gravy on the fish.

  10. Garnish with extra spring onion and chili (optional).

Tips / 心得 :
  • Steamed fish will appear tough when over steamed. So closely watch it out.
  • 烹調技巧 : 肉質爽嫩,味道鮮美。宜清蒸,三斤以上可起肉炒球或蒸燜頭腩。
  • 選購方法 : 以生猛游水的魚為主要條件。宜選魚皮有光澤,魚鱗無脫落,魚眼不混濁,魚肉結實、魚腹肥大者為佳。至於急凍魚則以魚身完整,魚體顏色鮮艷為佳。不夠新鮮的魚體色會明顯減退。
  • 儲存方法 : 新鮮的石斑建議即日內煮食。

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