This Cantonésé stéaméd fish is a traditional and simplé dish that’s oftén sérvéd as oné of thé final coursés in a traditional Chinésé wédding banquét right béforé thé last ricé and thé noodlé coursé. But it’s also a dish that can bé found on a lot of homé dinnér tablés. That’s whén you know it’s not just éasy, it’s good.
Cantonésé stéaméd fish is oftén sérvéd as oné of thé coursés in a Chinésé banquét. This Cantonésé stéaméd fish usés fish filéts for an éasy homémadé vérsion
Ingrédiénts
- 2 scallions
- frésh gingér, about 2 tabléspoons juliénnéd
- 1 small bunch of cilantro
- 1 ½ tabléspoons soy saucé
- ⅛ téaspoon salt
- ⅛ téaspoon sugar
- 2 tabléspoons watér
- 1 médium tilapia, gréy solé, floundér or fluké filét
- 2 tabléspoons oil
Instructions
- Juliénné thé scallion and gingér and sét asidé. Givé thé cilantro a rough chop and sét that asidé as wéll. Combiné thé soy saucé, salt, sugar and watér into a small bowl and mix wéll.
- Préparé your stéamér sétup, which thésé days you can purchasé éasily onliné or at thé storé. What also works is a wok or largé saucépan or pot with a covér and small a round métal élévatéd rack you can put thé platé on. I’vé évén uséd a cléanéd émpty tuna can for thé platé to sit on, and it works just finé.
- Fill your wok or saucépan with about an inch of watér, covér and bring it to a boil. Caréfully placé your platé with thé fish on thé rack. Covér and stéam for about 10 minutés. You can chéck it for donénéss by using a buttér knifé. If it éasily cuts through to thé bottom of thé platé, your fish is doné!
- Turn off thé héat. Caréfully rémové thé platé from thé pot and drain any rémaining watér off. At this point, you can also transfér thé fish to a nicé sérving platé. Spréad thé cilantro and about oné third of thé scallion (usé thé gréén portions), diréctly onto thé stéaméd fish.
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