How to Make Steamed Fish Fillet
Not a fan of fish? Or your family does not like eating traditional fish dishes? If answer to anyone of them is yes, then you should seriously try something new.
The recipe is really easy to make and tastes delicious, especially when served with Ginger and Spring onions. Here, you should be very careful while buying the fish fillets, as they need to be fresh and of good quality. You can use Bar cod, blue eye, Murray cod, barramundi, snapper, King George whiting or sea bass for this recipe, as they all work best to create this delicious food.
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 – 6 servings
Utensils: shallow heatproof bowl, steamer basket, deep saucepan, water jar, serving plates.
Ingredients:
Firm white-fleshed fish fillets like snapper: 100 g x 4
Water: 0.3 cup
Shao hsing wine or dry sherry: 2 tablespoons
Ginger julienne: 2 tablespoons
Chinese cabbage: 1 leaf
White sugar: ½ teaspoon
Light soy sauce: 2 tablespoons
Sesame oil: ¼ teaspoon
Spring onion scallion julienne: ½ cup
Peanut oil: 1½ tablespoons
Coriander leaf: ½ cup
Ground white pepper
Instructions
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1
Take a shallow heatproof bowl, which should fit in the steamer basket. Place fish in the bowl, before pouring water and wine over it. Also, sprinkle half of the ginger on the top.
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2
Now, place the bowl into the steamer and in a deep saucepan of boiling water. Make sure you cover the steamer and allow the bowl to remain in the steamer for around 5 to 6 minutes.
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3
Now, take a leaf of Chinese cabbage and cut it into for pieces. Slip the cabbage leaf pieces into the steamer. Cover the steamer once again and steam the fish for 2 to 3 minutes more.
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4
Take cabbage out of the steamer and place it over a serving plate. Now, take out fish, using spatula and place it over the cabbage.
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5
Pour the remaining sauce in the bowl over the fish and sprinkle with sugar and drizzle mixed in soy sauce and sesame oil.
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6
Sprinkle half of the spring onions and ginger. Now, slightly heat peanut oil and pour it over the fish. Once again, sprinkle with the remaining spring onion, along with coriander and pepper and serve.
