Steamed fish
Chinese cuisine is known for its unique and flavorful dishes that incorporate a variety of bold spices and ingredients. Among the most popular dishes in Chinese cuisine is steamed fish. This dish is delicious, healthy, and easy to prepare. It is one of the classic dishes in Chinese cooking that has been enjoyed for decades.
In Chinese culture, steamed fish signifies prosperity, abundance, and good fortune, making it a popular dish during auspicious occasions such as weddings and Chinese New Year. Steaming the fish in this recipe enables the fish to cook gently, allowing the natural flavors of the fish to shine through. The steaming process also preserves the moisture of the fish, ensuring that the resulting dish is tender and juicy.
The recipe for Chinese steamed fish not only highlights the natural flavors of the fish, but also incorporates traditional Chinese flavors such as soy sauce, ginger, garlic, and scallions. The combination of these flavors creates a balance of savory and salty, with a slight hint of sweetness, resulting in a dish that is both flavorful and aromatic.
To prepare this recipe, it is important to start with a fresh and high-quality fish. In Chinese cuisine, the most common fish used for steaming is sea bass or grouper. These fish are known for their tender and flaky texture, which makes them the ideal fish for steaming. Once you have selected your fish, it is important to clean it properly and make sure to remove any scales and bones.
To give the fish a truly authentic flavor, the recipe calls for soy sauce and Chinese rice wine. These ingredients are a staple in Chinese cooking and are used to add depth and umami to many dishes. Chinese rice wine is similar to Japanese sake but has a more distinctive flavor. It is an essential ingredient in this recipe as it lends a unique flavor and aroma to the dish.
The flavors of ginger, garlic, and scallions also play an important role in this dish. Ginger is known for its ability to enhance the flavor of fish, while garlic adds a savory note to the dish. Scallions provide a fresh and subtle onion flavor that complements the other components of the dish.
To prepare Chinese steamed fish, the fish is marinated in a rich mixture of soy sauce, Chinese rice wine, ginger, garlic, and scallions for at least an hour to allow the flavors to fully develop. Once marinated, the fish is steamed for 10-15 minutes, depending on the size of the fish. During the steaming process, the fish is topped with more scallions and drizzled with hot oil, which adds a golden brown color and a rich aroma to the dish.
Chinese steamed fish is a versatile dish that can be served as a main course with steamed rice or as part of a multi-course meal. Its simplicity and healthy qualities make it a popular dish in Chinese cuisine. This recipe is a classic Chinese preparation that highlights the natural flavors of the fish while incorporating traditional Chinese flavors. Enjoy!
Ingredients:
- 1 whole sea bass or snapper, cleaned and scaled
- 2 cloves garlic, minced
- 1 inch ginger, sliced
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 1 green onion, sliced
- 2 tbsp cilantro, chopped
- 1 red chili, sliced
Directions:
- Cut two diagonal slits on both sides of the fish and pat dry.
- Make a bed of sliced ginger in a heatproof dish that will fit the fish.
- Place the fish on top of the ginger.
- In a small bowl, mix together soy sauce, Shaoxing wine, sesame oil, and vegetable oil.
- Pour the mixture evenly over the fish.
- Place the dish in a steamer and steam for 12-15 minutes or until the fish is cooked through.
- Once done, carefully transfer the fish to a serving platter.
- Pour the sauce from the dish over the fish.
- Sprinkle with green onions, cilantro, and red chili.
- Serve hot with steamed rice. Enjoy!