Best 2 Florns Chinese Steamed Fish Recipes
**Introduction:**
Embark on a culinary journey to savor the essence of Chinese steamed fish, a dish renowned for its delicate flavors and tender texture. This timeless recipe, passed down through generations, showcases the beauty of simplicity, allowing the natural flavors of the fish to shine through. Prepare to tantalize your taste buds with a symphony of aromatic ginger, savory soy sauce, and the subtle hint of scallions.
**Recipes Included:**
1. **Classic Chinese Steamed Fish:** Experience the authentic flavors of this traditional recipe, featuring a whole fish elegantly steamed with ginger, scallions, and soy sauce.
2. **Steamed Fish with Black Bean Sauce:** Elevate your taste buds with this tantalizing variation, where the fish is enveloped in a rich and flavorful black bean sauce, adding a depth of umami to the dish.
3. **Steamed Fish with Chili and Garlic:** Indulge in a spicy and aromatic delight as the fish is steamed with a fiery combination of chili peppers, garlic, and scallions, creating a vibrant and flavorful experience.
4. **Steamed Fish with Lemon and Herbs:** Delight in the refreshing and zesty flavors of this recipe, where the fish is steamed with lemon slices, aromatic herbs, and a hint of white wine, resulting in a bright and invigorating dish.
Each recipe offers a unique twist on this classic dish, catering to diverse palates and preferences.
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
FISH FLORENTINE
Looking for a tasty new way to serve fish? Cheese and spinach make this bake a complete meal you can have in the oven in just 10 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Place fish in single layer in dish.
- In medium bowl, stir together remaining ingredients except lemon wedges. Spread over fish to edge of dish.
- Bake uncovered about 30 minutes or until light brown. Serve with lemon wedges.
Nutrition Facts : Calories 250, Carbohydrate 14 g, Cholesterol 125 mg, Fat 1, Fiber 1 g, Protein 21 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 3 g, TransFat 1/2 g
Tips:
- Choose a fresh, firm fish with no off-putting smell. Try using a whole fish like sea bass, tilapia, or flounder.
- Score the fish lightly on both sides to help the sauce penetrate the flesh.
- Use a variety of aromatics and seasonings in the sauce to add flavor to the fish, such as ginger, garlic, scallions, soy sauce, and rice wine.
- Steam the fish until it is cooked through but still flaky and moist. Overcooking can make the fish tough and dry.
- Garnish the fish with cilantro, scallions, or ginger before serving for extra flavor and color.
Conclusion:
Steamed fish is a delicious, healthy, and easy-to-make dish. By following these tips, you can create a flavorful and succulent steamed fish that everyone will enjoy. This cooking method is perfect for those seeking a light and nutritious meal with minimal oil or additional fats. Experiment with different types of fish, aromatics, and seasonings to find your favorite combination. Steamed fish is also a great option for entertaining guests as it can be prepared ahead of time and served hot or cold. Enjoy your delicious steamed fish!
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