STEAMED WHOLE FISH
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 14
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 WHOLE FISH WITH SALTED PLUMS
Make and share this Steamed Whole Fish With Salted Plums recipe from Food.com.
Provided by Kim Ong
Categories Plums
Time 30m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Rub fish with salt.
- Arrange some of the ginger, corrianders, beancurd and mushrooms in a deep plate.
- Place fish into the plate on top of the ingredients.
- Arrange the remaining ginger, corrianders, beancurd and mushrooms on top of the fish.
- Mix meshed salted plums, salted plums liquid, salt, soy sauce, sesame oil and water together and pour over the fish.
- Steam the fish in a steamer for 15 to 20 minutes.
- Serve hot.
Nutrition Facts : Calories 76, Fat 1, SaturatedFat 0.2, Cholesterol 24.7, Sodium 490.8, Carbohydrate 1.8, Fiber 0.7, Sugar 0.6, Protein 14.4
STEAMED WHOLE FISH WITH GINGER, SCALLIONS, AND SOY
Provided by Charles Phan
Categories Fish Ginger Steam Dinner Seafood Soy Sauce Green Onion/Scallion Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Serves 2 to 4 as part of a multicourse meal
Number Of Ingredients 8
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.
LEMONY STEAMED FISH
Mild flavored, flaky fish fillets. Any number of different types of fish will work, and you can increase the recipe easily. Try halibut, cod, salmon, red snapper, trout, etc. Serve with a white and wild rice blend.
Provided by DHERDEBU
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut 6 foil squares large enough for each fillet.
- Center fillets on the foil squares and sprinkle each with dill weed, onion powder, parsley, paprika, seasoned salt, lemon pepper, and garlic powder. Sprinkle lemon juice over each fillet. Fold foil over fillets to make a pocket and fold the edges to seal. Place sealed packets on a baking sheet.
- Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes.
Nutrition Facts : Calories 142.4 calories, Carbohydrate 1.9 g, Cholesterol 60.7 mg, Fat 1.1 g, Fiber 0.3 g, Protein 29.7 g, SaturatedFat 0.1 g, Sodium 183.9 mg, Sugar 0.6 g
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- Wash, then dry the fish well with kitchen paper. Use a sharp knife to cut a few slashes in each side, down to the bone. Set aside.
- In a bowl, mix the plums and their liquid/water with the soy and oyster sauces, sesame oil, sugar and 2 tbsp water to form a sauce, squashing the plums with the back of a spoon to break them down a little. Keep stirring until the sugar has dissolved.
- Put the fish on a heatproof plate that will fit into your steamer (or see tip). Pour the sauce over the fish, cover, then steam on a medium high heat for about 15 minutes, depending on the size of your fish.
- After 15 minutes, add the spring onion, ginger, celery leaves and red chilli. Cover again and cook for 5 minutes more or until the fish is just done (when you can lift the flesh off the bones easily using a knife tip).
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