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Chinese steamed fish

March 13, 2013

So here I am again, back into my whole fish craziness. Last year, I was very much into Chinese-style baked fish with 2 pound fishes, but now that I want to eat my entire fish for a meal, I’ve been buying smaller fish that I can eat in one go.

Additionally, I’ve been on an anti-dampness kick in terms of Traditional Chinese Medicine, and have been searching for easy-to-digest protein alternative to my otherwise red-meat-heavy diet. Since freshwater fish trump saltwater fish, I have mainly been sticking to bass, perch, and trout.

Steamed fish

With the same ingredients as the baked version, this steamed version fits on a plate that evenly cooks in a very large pan with a short inverted bowl atop boiling water.

1 lb fresh fish, scaled and de-stomach’ed
6 stalks of green onion
1.5-inch knob of ginger
1 Tbsp olive oil or sesame oil
2 Tbsp soy sauce

(1) Cut green onion stalks into 3-inch-long pieces. Cut ginger into quarter-inch-thick slices. Score the fish on both sides with several slits.
(2) Lay 5 of the green onion stalks on a plate, along with several of the ginger slices. Lay the fish atop the bed of green onions and stuff the remaining green onion and ginger slices in the cavity. Slather the oil and the soy sauce on the top portion of the skin.
(3) Add 4 cups of water to a very large pan and invert a short bowl into the pan. Add lid to the pan and bring the water to a boil on high heat. When it is brought to a boil, add the plate of fish onto the bowl and cover, bringing down the heat to a medium-low. Boil another 14 minutes, until the flesh on the back of the fish is opaque or until the flesh along the back are pulled away from the rib bone.
(4) Remove plate onto a rack and cool briefly before serving.


Dai Dai


From → Recipes

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