Chinese Food Recipes – Steamed Fish Cooking Guide

Jun 1, 2013 by

The fish in Steamed Fish with Chopped Red Chili has a strong taste because of the spicy red chili, but rather tender and fresh.

Lots of fans of Chinese cooking simply enjoy a dish of fresh fish, steamed and garnished with shredded ginger, soy sauce, scallions and cilantro leaves. To them, having a plate of hot white rice served with steamed fish drizzled in soy sauce is totally satisfying and divine. enjoy) Chinese cooking, you should definitely try steamed fish. The soft, delicate and tender flesh and the way the fish cheeks turn out having a lightly chewy texture when the fish is prepared in this way is absolutely yummy. The recommended kind of fish to use to make a wonderfully mouth-watering steamed fish is basically any good-size white- fish such as bass, red snapper, rockfish (grouper), trout and yellowtail snapper. It may appear simple, but it is actually hard to make a perfect restaurant style steamed fish dish without knowing the correct techniques or skills. However thankfully with this guide and recipe and some small suggestions shared by an experienced Chinese chef, you could now make a fantastic restaurant-quality steamed fish with success in your own kitchen.

Chinese Food Recipes - Steamed Fish Cooking Guide

Chinese Food Recipes – Steamed Fish Cooking Guide

Steaming is actually one of the favorite methods of cooking food fish in china, particularly when it’s very fresh; and the usual strategy is to steam this hidden under a variety of vegetables, while the inside hole of the fish is full of dried, smoked cigarettes, pickled or salted ingredients; these types of second option ingredients appear to provide an additional dimensions to the taste. Here’s one of the typical prepared recipe :

Steamed Whole Fish (trout, salmon, bream, haddock, carp, mullet, pike, big herrings)


  • 6 medium Chinese dried fresh mushrooms
  • 2-3 rashers bacon
  • 3-4 pieces root ginger
  • 1.5-2 kilograms fish (or combination of fishes)
  • 2-3 tsp salt
  • 2 tbsps vegetable oil
  • 3-4 stalks leek
  • 3-4 large onions
  • 4 tablespoons soya sauce
  • pepper to flavor
  • 2 tbsps white vinegar
  • 4 tablespoons chicken stock
  • 2 tablespoons sherry
  • 2 teaspoons sugars
  • 3 tablespoons butter


Soak mushrooms in water for 30 minutes. Cut mushrooms and bacon in to shreds. Mince ginger. Thoroughly clean the fish thoroughly, stroke both within and by helping cover their salt, ginger and oil and leave to marinate for 1 hr. Stuff the fish along with the chopped bacon and fresh mushrooms. Thoroughly clean the leeks thoroughly then slice each leeks and let’s eat some onions very finely. Mix soy products sauce, pepper, white vinegar, stock, sherry and sugar until well combined.

Cooking food

Warmth butter in a soup pot. Whenever melted include onions and leeks and change them in the butter over medium warmth for 1 moment. Pour in the mixed sauce, and stir along with the vegetables for 2 minutes more than medium heat.
Place a quarter of the vegetable and sauce combination in the base of the large oval-shaped heatproof dish distributing it evenly. Lay the fish on top of this particular ‘carpet’ of onion and wish. Put the sauce type the saucepan over the duration of the fish, and smother the second option with the leftover onion and leek. Location the dish in a steamer, and steam intensely for 20-35 minutes (based upon the size, thickness and amount of the dish).

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