Best 2 Chinese Steamed White Fish Fillet With Tofu Cantonese Style Recipes
Embark on a culinary journey to the vibrant streets of Canton, where flavors dance and aromas tantalize the senses. Discover the art of Cantonese steamed white fish fillet with tofu, a dish that embodies the essence of simplicity, elegance, and taste. Prepared with delicate white fish fillets, silky smooth tofu, and an aromatic ginger-scallion sauce, this dish is a symphony of textures and flavors. Dive into the depths of Cantonese cuisine as we unveil the secrets behind this timeless recipe, exploring variations that cater to diverse palates and preferences. From the classic steamed fish fillet to innovative fusion creations, let your taste buds be captivated by the versatility of this Cantonese culinary masterpiece.
Here are our top 2 tried and tested recipes!
CANTONESE STEAMED FISH
Cantonese steamed fish is often served as one of the courses in a Chinese banquet, but it's also an easy meal to make on any weeknight at home with just a few ingredients.
Provided by Bill
Categories Fish and Seafood
Time 20m
Number Of Ingredients 9
Steps:
- Cut the scallions into 2-inch lengths, and cut the pieces in half lengthwise. Julienne them thinly. Thinly slice about 15g of ginger, and julienne them. Give the cilantro a rough chop. Set the aromatics aside.
- Combine the light soy sauce, salt, sugar and hot water in a small bowl and mix until the sugar and salt are dissolved. Set aside.
- Prepare your steaming set-up, and fill with 1-2 inches of water. Bring to a boil.
- Rinse your fish fillet, and carefully lay it on an oblong heat-proof plate that will fit into your wok or steaming setup. Carefully place it in the steamer, and adjust the heat to medium. The water should be at a slow boil that generates a good amount of steam, but not so high that the water evaporates too quickly.
- Cover and steam for 7-10 minutes depending upon the size and thickness of your fish fillet. If you have extremely small, thin fillets (half an inch), cook for 4-5 minutes. Check for doneness using a butter knife. If it falls easily through the thickest part of the fillet to the bottom of the plate, the fish is done.
- Turn off the heat, and carefully drain any liquid on the plate. Spread about ⅓ of the scallions, ginger, and cilantro on the steamed fish (alternatively, you can wait to do this AFTER adding the sauce).
- To make the sauce, heat a wok or small saucepan to medium high heat, and add 2 tablespoons vegetable oil. Add the remaining ⅔ of the ginger, and fry for 1 minute. Add the white parts of the scallions and cook for 30 seconds.Then add rest of the scallions and cilantro. The mixture should be sizzling.
- Add the soy sauce mixture. Bring the mixture to a bubble, and cook until the scallions and cilantro are just wilted, about 30 seconds.
- Pour this mixture over the fish. If you prefer to add the raw aromatics after adding the sauce, you can do so now, and heat an additional 1 tablespoon of vegetable oil to pour over the raw aromatics. Serve immediately!
Nutrition Facts : Calories 239 kcal, Carbohydrate 3 g, Protein 19 g, Fat 17 g, SaturatedFat 12 g, Cholesterol 64 mg, Sodium 924 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
STEAMED FISH WITH GINGER
If you like fish or even anything about Chinese food you'll love this recipe.
Provided by lenochka
Categories World Cuisine Recipes Asian Chinese
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Pat halibut dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.
- Place into a bamboo steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.
- Pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle both soy sauces over the surface of the fish.
- Heat peanut and sesame oils in a small skillet over medium-high heat until they begin to smoke. When the oil is hot, carefully pour on top of the halibut fillet. The very hot oil will cause the green onions and water on top of the fish to pop and spatter all over; be careful. Garnish with cilantro sprigs and serve immediately.
Nutrition Facts : Calories 360.6 calories, Carbohydrate 2 g, Cholesterol 72.6 mg, Fat 16.8 g, Fiber 0.5 g, Protein 48.1 g, SaturatedFat 2.6 g, Sodium 1908 mg, Sugar 0.4 g
Tips:
- Use a high-quality white fish fillet, such as basa, cod, or halibut.
- Make sure the fish fillet is fresh and firm to the touch.
- If using frozen fish, thaw it completely before cooking.
- Pat the fish fillet dry with paper towels before cooking to remove excess moisture.
- Score the fish fillet lightly on both sides to help it cook evenly.
- Marinate the fish fillet in a mixture of soy sauce, rice wine, ginger, and garlic for at least 30 minutes to enhance its flavor.
- Use a non-stick skillet or a steamer basket to cook the fish fillet to prevent it from sticking.
- Cook the fish fillet until it is just cooked through, about 5-7 minutes per side.
- Serve the fish fillet immediately with steamed tofu and your favorite dipping sauce.
Conclusion:
Chinese Steamed White Fish Fillet with Tofu (Cantonese Style) is a healthy and delicious dish that is perfect for a quick and easy weeknight meal. The fish fillet is steamed until it is tender and flaky, and the tofu is soft and silky. The dish is also very flavorful, thanks to the simple marinade and the use of fresh ginger and garlic. If you are looking for a light and refreshing meal that is packed with flavor, then this is the dish for you.
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