Steamed Whole Fish With Ginger And Green Onions Recipe 45 Recipes

CHINESE STEAMED WHOLE FISH

Steps:

• Remove any scales from your fish using a serrated steak knife. The areas to look for are the belly and the edges of the fish including the top, near the dorsal fins, and the head. There is nothing worse than having to pick out scales while you're having dinner.
• Cut off any fins with kitchen shears. They are pretty tough, so be careful with this step. Leave the tail and head in tact for presentation.
• Look at the cavity, and you should see the backbone. You may also see a membrane that you should pierce and cut, revealing a blood line near the bone. Run your finger or a spoon across it to clean it thoroughly.
• Check the head and gills. You should not see any gills left, and if there are, remove them with the kitchen shears and rinse the area clean. Older Chinese folks who like dining on the fish head will appreciate this step.
• Give the fish a final rinse, shake off the excess water (no need to pat it dry) and transfer to a heat-proof plate for steaming. No salt, seasoning, or wine should be used on the fish before steaming. Repeat. Nothing on the fresh fish before steaming!
• For steaming, I used an elongated heat-proof plate. To accommodate that, I needed to MacGyver a steaming apparatus that would fit said plate. It's simple enough. I used a wok and metal steam rack. If you need more height to keep the plate above the water in the wok, set a rack on top of a metal can with both ends removed. It's a handy and cheap addition to your kitchen arsenal!
• Steam for 9 minutes and turn off the heat. Use a butter knife to peek at the meat and confirm the fish is cooked through. The meat should be opaque down to the bone, but the bone should be slightly translucent and not fully cooked (remember, you will not be eating the bone. Trust me on this one!).
• Next, carefully pour off all of the liquid accumulated on the plate from steaming and spread half of the ginger, the green portions of the scallion, and the cilantro over the fish.
• Mix the water, salt, sugar, light soy sauce or seasoned soy sauce, and fresh ground white pepper in a small bowl or measuring cup. Heat 2 tablespoons oil and the other half of the ginger in a saucepan until the ginger begins to sizzle and add in the sauce mixture. Heat the mixture until simmering.
• Once simmering, add the rest of the oil and white portions of the scallion and stir until the liquid begins to simmer and sizzle once again. Spoon the entire mixture evenly over the fish and serve hot!

STEAMED WHOLE FISH WITH GINGER, SCALLIONS, AND SOY

Steps:

• 1. Rinse the fish in cold water and pat dry with paper towels. Season the fish inside and out with salt and pepper. Place the fish on a heatproof plate that is both large enough to accommodate it (a glass pie plate works well) and will also fit inside your steamer, bending the fish slightly if it is too long. Stuff half of the ginger inside the cavity of the fish and spread the remaining ginger on top of the fish.
• 2. Pour water into a wok or stockpot and set a steamer in the wok or on the rim of the stockpot. Make sure the water does not touch the bottom of the steamer. Bring the water to a boil over high heat.
• 3. Place the plate holding the fish in the steamer, cover, and steam for about 8 minutes, until the fish flakes easily when tested with the tip of a knife.
• 4. While the fish is steaming, in a small bowl, stir together the soy sauce, wine, and 1 tablespoon of water. Set aside.
• 5. When the fish is ready, carefully remove the plate from the steamer and pour off any accumulated liquid. Lay the scallion and cilantro along the top of the fish. In a small sauté pan, heat the oil over high heat until it is hot but not smoking. Remove the oil from the heat and pour it directly over the scallion and cilantro to "cook" them. Drizzle the soy mixture over the fish and serve immediately.

STEAMED WHOLE FISH WITH FRESH GINGER RECIPE BY TASTY

Steps:

• Bring a large pan of water to boil and set a steamer basket on top. Place a plate inside the steamer basket.
• Peel the ginger with a spoon, then slice. Julienne half and set aside.
• Cut the green onions into 2-3 inch (5-7 cm) pieces. Thinly slice half and set aside.
• On the plate in the steamer, place the sliced ginger and cut green onions. Place the whole fish on top and cover with the lid. Steam for 8-10 minutes, or until the fish is cooked through--check by poking a chopstick through the thickest part of the flesh. Remove the fish from the steamer and transfer to a serving platter.
• Make the sauce: In a small bowl, combine the sugar, soy sauce, and sesame oil. Mix well.
• Scatter the sliced green onions and julienned ginger over the fish, then pour the hot oil and sauce on top.
• Enjoy!

STEAMED FISH WITH GINGER & SPRING ONION

Steps:

• Heat oven to 200C/180C fan/gas 6. Cut a large rectangle of foil, big enough to make a large envelope. Place the pak choi on the foil, followed by the fish, then the ginger and garlic. Pour over the soy sauce and rice wine, then season.
• Fold over foil and seal the 3 edges, then put on a baking sheet. Cook for 20 mins, open the parcel and scatter over the spring onions and coriander. Serve with brown rice and squeezed lime juice.

STEAMED WHOLE FISH

Steps:

• Rinse the fish under cold running water, pat dry, and place on a lightly oiled, heatproof platter that will fit in your steamer or a large roasting pan. Cut 3 deep diagonal gashes along each side of the fish, to allow the flavors to penetrate the meat. Sprinkle the inside cavity and outside of the fish with the salt, squeeze the lemon juice over the fish, drizzle with sesame oil, then stuff the slivered ginger and chopped garlic into the gashes. Scatter the scallions over the fish, and marinate at room temperature for 20 minutes.
• Fill the steamer or roasting pan with water to within an inch of the steamer rack, and bring to a boil. Reduce to a simmer, and add the ginger chunks to the water. Place platter with fish on steaming rack, cover, and steam over low heat for 20 to 25 minutes, depending on the thickness of the fish (plan on 10 minutes for each 1inch of thickness at its widest point).
• About 5 minutes before the fish is done, heat the peanut oil and the sesame oil in a small saucepan until hot, about 3 to 5 minutes. Remove from the heat and stir in the soy sauce, lemon juice and sugar.
• Test fish for doneness by poking with a fork or chopsticks. The fish meat should flake easily at its thickest part. Remove from the steamer, pour the hot oil mixture over the fish, and serve immediately.

STEAMED FISH WITH GINGER

Steps:

• Pat halibut dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.
• Place into a bamboo steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.
• Pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle both soy sauces over the surface of the fish.
• Heat peanut and sesame oils in a small skillet over medium-high heat until they begin to smoke. When the oil is hot, carefully pour on top of the halibut fillet. The very hot oil will cause the green onions and water on top of the fish to pop and spatter all over; be careful. Garnish with cilantro sprigs and serve immediately.

STEAMED WHOLE FISH WITH GINGER AND SESAME

Steps:

• Rinse fish with cold water, pat dry and season inside and out with salt and pepper. Place both fish on a heatproof platter or shallow baking dish. (Dish must be slightly smaller than inside dimensions of steamer.)
• Whisk together sweet wine, soy sauce, ginger, garlic, chile bean paste and 1 teaspoon sesame oil. Pour over fish and let marinate, turning once, for 30 minutes.
• Set up steamer with 3 inches of water in the bottom, then set rack 1 inch over water. Bring water to a rapid boil. Place fish, still on platter with marinade, on rack and cover with lid. (If using a bamboo steamer, cover top with a dish towel to retain steam.) Steam fish for 10 to 12 minutes, until just done. Flesh should look opaque, and there should be no pink at the bone when probed gently with a paring knife. Carefully remove platter from steamer.
• Meanwhile, place a skillet or wok over high heat and add vegetable oil. When oil looks hazy, add scallions and toss to coat. Sprinkle lightly with salt and stir-fry until slightly charred, about 2 minutes.
• To serve, scatter scallions over fish and top liberally with cilantro sprigs. (To make a tastier cilantro garnish, dress sprigs lightly with sesame oil and salt.) Using 2 forks, serve top fillet from carcass. Remove and discard skeleton to reveal lower fillet. Give each diner some fish, scallions and cilantro. Spoon pan juices over each serving.

STEAMED FISH (WITHOUT A STEAMER) WITH GREEN BEANS

Steps:

• Prepare the fish first. Trim the fish to remove any bones. Put it on a plate that is bigger than the pan you are going to use to cook the beans. Add salt, pepper and the juice of half a lemon. Save the other half of the lemon for serving.
• Trim the ends off the green beans.
• Put the beans in a pan with cold salted water.
• Put the fish plate on top of the pan and the pan lid on top of the plate to cover the fish. The heat of the plate is your improvised steamer.
• Bring the pan to a boil and simmer for about 5 to 8 minutes or until the beans are cooked. This should be enough time to cook the fish as well. If your fish fillets are thick, turn the fish half way through cooking the beans.
• Drain the beans.
• Pour the juices from the fish over the beans and toss through.
• Place the fish on plates and drizzle olive oil over the fish. The best extra-virgin olive oil adds a wonderful flavour to the fish. If you don't like the fruity flavour of olive oil, then skip this step or use milder oil.
• Serve with the beans on the side, lemon wedges and crusty bread to mop up the juices.

CHINESE STEAMED WHOLE FISH WITH GREEN ONION AND GINGER

Steps:

• Scale and clean fish, leave head and tail on as long as it can fit into the steamer.
• Place cleaned fish on a heat proof dish that fits into your steamer.
• Rub fish inside and out with salt, garlic and a pinch of the ginger.
• Stuff the fish cavity with lup cheong, and sprinkle some of the sausage on top.
• place in steamer and steam for 8-10 minutes.
• In a small saucepan, heat peanut oil until it starts to sizzle.
• Remove fish from steamer when done. Sprinkle scallions, remaining ginger and cilantro sprigs on top of fish.
• Pour hot oil on top of fish and let it sizzle. Top with soy sauce.
• Fish with firm meat such as coho salmon, halibut fillets, mullet, pacific threadfin (moi), trout, bass or other snappers can be used.
• A wok can be used to make a steamer. You will need to find a round cake cooling rack or grill rack to fit the wok. Place the water in the bottom of the wok and place the dish of fish on the rack and cover the wok with a lid or aluminum foil. Do not let the water evaporate and clean and oil the wok immediately or it will start to rust.

STEAMED WHOLE FISH WITH GINGER AND GREEN ONIONS RECIPE - (4/5)

Steps:

• Prepare the fish for steaming: Cut 3 diagonal slices about 3/4-inch deep into the two fleshy sides of the fish. With the tip of a knife, make two 1/2-inch deep cuts that run the length of the fish along either side of the backbone. Place the fish on a heatproof steaming plate. For the Stuffing: Stuff the fish: Stir the ginger, green onion, preserved vegetables and garlic together in a bowl until blended. Rub half of the stuffing mixture into the cuts on the sides of the fish. Stuff the remaining half into the cavity. Sprinkle the fish inside and out with the salt and pepper. For the Dish: Prepare a wok for steaming. Set the plate into the steamer basket. Cover the wok and steam the fish over high heat until the fish turns opaque along the backbone, 8 to 10 minutes. Stir the soy sauce and sugar together in a small bowl until the sugar is dissolved. Pour over the steamed fish. Heat the vegetable and sesame oils in a small skillet or saucepan over high heat just until they begin to smoke. Pour the hot oil over the fish. Stand back and watch it sizzle. Serve with steamed rice. This recipe yields 4 servings.