Chinese-Style Steamed Fish Recipes(清蒸鱼)

Fish is often eaten in China. But we like to eat the whole fish. This food “清蒸鱼/ qing zheng yu /Chinese-Style Steamed Fish Recipes” is very easy to taste. But it also fits well with rice. Particularly the rice is eaten after mixing with the sauce. Hmmm …. it’s delicious!

My sweetheart always says “Your Chinese have the ability to sort out the bones in the mouth simply.” Yeah, right, we really have this ability

In Beijing, fish are often eaten by fresh water. They often have many bones. It is again a big problem for my treasure. Then I cook this time bream. This fish has very few bones. It is suitable for someone who likes fish, but does not want to have much trouble with eating.

This cooking method 清蒸 (steaming) is very light and healthy. With little oil, almost no additional color from the dark soy sauce, steamed dish is very popular in southern China. There one thinks the taste of the food itself is more important. This is why most of the dishes are cooked with a few spices.

Print Recipe

Chinese-Style Steamed Fish Recipes

Cuisine

Steamed

Prep Time

10

Cook Time

10

Passive Time

20

Servings

Ingredients

• 1 bream 500 - 600 g
• 3 cm long ginger
• 1.5 bars of spring onions
• salt
• 3 tablespoons of Rice wine
• 3 tablespoons Sojasauce Seafood
• 2 tablespoons Vegetable oil
• 3 sticks of coriander
• ¼ Rote Paprika

Cuisine Steamed Prep Time 10 Cook Time 10 Passive Time 20 Servings Ingredients 1 bream 500 - 600 g 3 cm long ginger 1.5 bars of spring onions salt 3 tablespoons of Rice wine 3 tablespoons Sojasauce Seafood 2 tablespoons Vegetable oil 3 sticks of coriander ¼ Rote Paprika

Instructions

1. Rinse clean fish,Ginger and spring onions cut into very thin strips (about 3-5 cm long)

   
2. Cut on each side 3-4 times parallel, not so deep, just straight through the fish skin. On each side and lightly salt inside, ½ ginger strips in the fish and put on the skin. In the end, pour out the rice wine inside and outside. Leave the fish in the refrigerator for at least 20 minutes.

   
3. Let the water boil in the pot. Place the fish in a plate, 2/3 of the spring onions and the remaining ½ ginger strips on it. Place the plate in a damper, cover on it. Place the damper on the pot. At medium heat, steam for 10 minutes, the water should always boil easily. (Depending on fish size, it can also take 15 minutes).

   
4. Fish carefully take out the fumes sauce in the plate in a bowl. (Do not throw away). 3 tbsp "Soy Sauce Seafood" on the fish evenly. Heat 2 tbsp. Oil in the wok, pour immediately onto the fish.

   
5. Place the remaining spring onions on the fish. Put the steaming sauce back on the fish. If necessary (also for decoration) Coriander cut into 3 cm long piece, cut red peppers in very fine strips and put on the fish.

   

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