Tag Archives: 蒸魚食譜

All, STEAM

Chinese Recipe : Steamed Fish

 Flesh Fish (Garoupa)  1 whole (about 600 g)
 Spring Onion  3 sprigs
 Coriander  1 sprigs
   
 Seasonings :  
 Light Soy Sauce  2 tbsp
 Water  1 tbsp
 Sugar  1/2 tsp
 Oil  2 tbsp

 

1. Chop 1 sprigs of Spring Onion and Coriander.


   

2.Wash the fish, remove the fish blood. Then, drain.


   

3. Lay 2 sprigs of Spring onion on the dish. Then lay the Fish on top of spring onion.


   

4. Bring a wok of water to boil. Then, steam the fish over high heat for 15 minutes (Depend on thickness of fish).


   

5. After 15 minutes, pour out the Fish sauce. Then, discard the spring onion and Coriander on top of fish.


   
   

6. Mix 2 tbsp of Soy sauce, 1 tbsp of water and 1/2 tsp of Sugar. Heat 2 tbsp of oil. Add the mixed sauce to fry-pan. Then, pour the sauce onto the fish.


7. Serve!

All, STEAM

Chinese Recipe : Steamed Snubnose Pompano with Black Bean Sauce

 Flesh Fish (Snubnose Pompano)  1 Whole
 Spring Onion (Chopped)  2 sprigs
   
 Seasonings  
 Salted black beans (rinsed and minced) :  1.5 tbsp
 Sugar  1/2 tsp
 Oil  1 tbsp
 Chicken Power  1/4 tsp
 Salt  1/4 tsp
 Ginger Juice  1 tsp
 Light Soy Sauce  1.5 tbsp
 Cornstarch  1/2 tsp

1.  Ask for cleaning when buying the fish. Rinse and wipe it to dry.

2. Cut few slots on both sides. Coat both side with “Seasoning”


 

3. Bring water to boiling, then put the fish to steam. Steam with high heat  for 10 minutes. Discard the spring onion on top of Fish. Serve!