Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, steamed fish. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Steamed fish is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Steamed fish is something that I have loved my entire life. They’re fine and they look fantastic.

Find steamed fish recipes to make in your steamer. We have loads of healthy and flavourful recipes, including Chinese steamed fish and lots more. Steam your veg at the same time, and dinner is served! Fresh tuna steaks are steamed and then served with as Asian-style ginger, sherry, garlic and soy sauce.

To get started with this recipe, we must prepare a few ingredients. You can cook steamed fish using 17 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Steamed fish:

1. Get a
2. Take 1-2 fish - cleaned
3. Get 1 tbsp - Sesame oil (or as needed)
4. Make ready 1 tsp Chicken seasoning powder or Salt (or as needed)
5. Prepare 2 tbsp Julliened ginger - into fish cavity
6. Take As needed - Scallions cut long
7. Take B. Sauce
8. Make ready 1 tbsp light Soy sauce
9. Prepare 1 Tbsp water
10. Get 1 tsp chinese rice Wine/shaoxing wine
11. Make ready 1 tsp sesame oil
12. Prepare Pinch sugar
13. Make ready Pinch chicken seasoning powder (opt)
14. Prepare c
15. Prepare 1/2 C (or as needed) julliened Scallion - white & green part
16. Take 1/2 C thinly julliened ginger
17. Make ready 1/3 C cooking oil

Drizzle the lime juice on top and then scatter the pieces of pak choi around and on top of the fish. Pour the soy sauce over the pak choi and loosely seal the foil to make a package, making sure you leave space at the top for the steam to circulate as the fish cooks. Use enough liquid to half cover the fish and make sure the pan has a well-fitting lid. Turn the burner down so the water simmers under the steamer basket.

Instructions to make Steamed fish:

1. Dry fish completely and prepare All Ingredients before steaming.
2. A - Rub fish with chicken seasoning powder or salt & sesame oil. Stuff ginger into fish cavity. Place cut scallion/green onion on the steaming plate before putting the fish. It holds the fish so it wont stick to the plate and allow the steam to circulate the underside of the fish. Alternatively, chopstick can also be used for this purpose instead of scallions. Once cooked, discard all excess liquid and scallions from the steaming (A MUST). Transfer fish to a larger plate for final garnishing.
3. Note: The fish is cooked when the flesh flakes easily. Avoid over cooking the fish as its flesh would turn hard and dry.
4. B - prepare B. Mix until sugar dissolved. Set aside. Alternatively, this sauce can also be replaced with store-bought 'Seasoned Soy Sauce' from any Asian shop.
5. C - Julliene scallions. Scatter over cooked fish. Then, heat oil in a wok or sauce pan until it’s hot and add finely julliened ginger. Stir until fragrant & ginger is looking crispy. Immediately, drizzle this hot oil and ginger directly onto scallions/fish. Then immediately drizzle B or seasoned soy sauce onto the fish. Serve immediately. Steamed fish is best eaten when it's still hot.

Use enough liquid to half cover the fish and make sure the pan has a well-fitting lid. Turn the burner down so the water simmers under the steamer basket. Heat the fish until it's opaque and cooked throughout. To test if the fish is done, drag the tines of a fork over the center of a fillet. Place the bamboo basket with the fish on the top of the wok or pot filled with boiling water.

So that is going to wrap this up with this exceptional food steamed fish recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!