Tasty Steamer Recipes for Your Everyday Meals: Must-Try Steamer Dishes for Breakfast-Lunch-Dinner by Molly Mills

Author:Molly Mills [Mills, Molly]
Language: eng
Format: epub
Published: 2020-06-10T22:00:00+00:00

Chinese-Style Steamed Fish

Steaming fish is very prominent in Chinese cuisine. It is a highly favored cooking method because after placing the fish in the steamer, there are a lot of things you can do to flare up the flavors of the dish and make it super delicious. The aromatic sauce in this recipe is just one example of how the Chinese cooks do it, and it’s worth emulating because it tastes real good.

Serving Size: 2

Prep Time: 30 mins

Ingredients:

• 1 lb. head-on sea bass, rinsed, scaled, and gutted

• 1 tbsp ginger, sliced

• ½ tbsp ginger, julienned

• 1 cup green onions, chopped

• 2 pcs dried chili peppers

• ½ tsp Sichuan peppercorn

• 2 tbsp rice wine

• 2 tbsp seasoned soy sauce

• 1 tbsp peanut oil

• 1 tsp sesame oil

Instructions:

1. Boil enough water in a wok over medium fire.

2. Meanwhile, prepare the fish.

3. Scatter ¼ cup of green onions in a plate that is large enough to carry the fish but could still fit into a metal steamer basket.

4. Rub sesame oil all over the fish, then, stuff another ¼ cup of green onions into its cavity, along with the sliced ginger.

5. Scatter most of the remaining chopped green onions to cover the fish, then, pour in rice wine.

6. Once the water in the wok starts to boil, place the metal steamer basket on the wok, careful for the boiling water not to touch the bottom of the basket.

7. Place the plate down into the metal basket and cover with a lid. Let it cook for about 8 minutes or until the fish is cooked through.

8. Meanwhile, heat peanut oil in a small pan over medium fire and sauté chili peppers and peppercorns until fragrant.

9. When fish is cooked, transfer to a serving platter, discard any green onions and ginger stuffed into the fish.

10. Pour in hot oil straight into the fish so it sizzles, then, add a drizzle of seasoned soy sauce and garnish with the last of the green onions and the julienned ginger.

11. Serve while still warm.

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