{"id":1829,"date":"2013-02-20T14:17:18","date_gmt":"2013-02-20T06:17:18","guid":{"rendered":"http:\/\/letscookchinesefood.com\/?p=1829"},"modified":"2015-05-22T14:59:51","modified_gmt":"2015-05-22T06:59:51","slug":"chinese-recipe-steamed-fish","status":"publish","type":"post","link":"http:\/\/letscookchinesefood.com\/en\/chinese-recipe-steamed-fish\/","title":{"rendered":"Chinese Recipe : Steamed Fish"},"content":{"rendered":"

<\/p>\n

\"\"<\/a><\/span><\/p>\n

\"\"<\/a><\/span><\/p>\n\n\n\n\n\n\n\n\n\n\n\n
\u00a0Flesh Fish (Garoupa)<\/span><\/td>\n\u00a01 whole (about 600 g)<\/span><\/td>\n<\/tr>\n
\u00a0Spring Onion<\/span><\/td>\n\u00a03 sprigs<\/span><\/td>\n<\/tr>\n
\u00a0Coriander<\/span><\/td>\n\u00a01 sprigs<\/span><\/td>\n<\/tr>\n
\u00a0<\/span><\/td>\n\u00a0<\/span><\/td>\n<\/tr>\n
\u00a0Seasonings :<\/span><\/td>\n\u00a0<\/span><\/td>\n<\/tr>\n
\u00a0Light Soy Sauce<\/span><\/td>\n\u00a02 tbsp<\/span><\/td>\n<\/tr>\n
\u00a0Water<\/span><\/td>\n\u00a01 tbsp<\/span><\/td>\n<\/tr>\n
\u00a0Sugar<\/span><\/td>\n\u00a01\/2 tsp<\/span><\/td>\n<\/tr>\n
\u00a0Oil<\/span><\/td>\n\u00a02 tbsp<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00a0\"\"<\/a><\/span><\/p>\n

\"\"<\/a><\/span><\/p>\n

1. Chop 1 sprigs of Spring Onion and Coriander.<\/span><\/p>\n


<\/span><\/p>\n\n\n\n
\u00a0\"\"<\/a><\/span><\/td>\n\u00a0\"\"<\/a><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

2.Wash the fish, remove the fish blood. Then, drain.<\/span><\/p>\n


<\/span><\/p>\n\n\n\n
\u00a0\"\"<\/a><\/span><\/td>\n\u00a0\"\"<\/a><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

3. Lay 2 sprigs of Spring onion on the dish. Then lay the Fish on top of spring onion.<\/span><\/p>\n


<\/span><\/p>\n\n\n\n
\u00a0\"\"<\/a><\/span><\/td>\n\u00a0\"\"<\/a><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

4. Bring a wok of water to boil. Then, steam the fish over high heat for 15 minutes (Depend on thickness of fish).<\/span><\/p>\n


<\/span><\/p>\n\n\n\n
\u00a0\"\"<\/a><\/span><\/td>\n\u00a0\"\"<\/a><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\"\"<\/a><\/span><\/p>\n

5. After 15 minutes, pour out the Fish sauce. Then, discard the spring onion and\u00a0Coriander on top of fish.<\/span><\/p>\n


<\/span><\/p>\n\n\n\n\n
\u00a0\"\"<\/a><\/span><\/td>\n\u00a0\"\"<\/a><\/span><\/td>\n<\/tr>\n
\u00a0\"\"<\/a><\/span><\/td>\n\u00a0\"\"<\/a><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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.<\/span><\/p>\n


<\/span><\/p>\n

\"\"<\/a><\/span><\/p>\n

7. Serve!<\/span><\/p>\n

<\/p>","protected":false},"excerpt":{"rendered":"

\u00a0Flesh Fish (Garoupa) \u00a01 whole (about 600 g) \u00a0Spring Onion \u00a03 sprigs \u00a0Coriander \u00a01 sprigs \u00a0 \u00a0 \u00a0Seasonings : \u00a0 \u00a0Light Soy Sauce \u00a02 tbsp \u00a0Water \u00a01 tbsp \u00a0Sugar \u00a01\/2 tsp \u00a0Oil \u00a02 tbsp \u00a0 1. Chop 1 sprigs of Spring Onion and Coriander. \u00a0 \u00a0 2.Wash the fish, remove the fish blood. Then, drain. […]<\/p>\n","protected":false},"author":1,"featured_media":1832,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[67,45],"tags":[53,789,790,64,315,791,792,312,79],"class_list":["post-1829","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all","category-steam-","tag-chinese-recipe","tag-garoupa","tag-steam-garoupa","tag-steamed-fish","tag-steamed-fish-recipe","tag-791","tag-792","tag-312","tag-79"],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/posts\/1829","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/comments?post=1829"}],"version-history":[{"count":8,"href":"http:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/posts\/1829\/revisions"}],"predecessor-version":[{"id":1834,"href":"http:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/posts\/1829\/revisions\/1834"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/media\/1832"}],"wp:attachment":[{"href":"http:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/media?parent=1829"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/categories?post=1829"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/tags?post=1829"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}