Thursday, 6 June 2013

CHINESE STEAMED FRESH FISH

[ I N  A S I A N  D I S H E S ]

     
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I've been living on my own for the last 3 years, and honestly as much as I love to cook I really miss 
those simple dishes that you use to eat at your families house. Steamed Fish served with rice and 
veggies was such a common dinner dish for us, now that I'm away from home, I crave it more then 
ever. Not to forget the nutritional benefits of eating fish such as omega 3 fatty acids, it is also packed 
with vitamins and minerals, fish can also help protect against a range of diseases from cancer to heart 
diseases, depression and even arthritis. With these benefits in mind, I know I need to make a conscious 
effort to cook simple steamed fish for dinner at least once a week! 

Here is a super easy recipe and I hope you can enjoy it! 



TIP: HOW DO YOU KNOW WHEN YOUR FISH IS FRESH?

1. EYES - Bright Clear bright eyes as opposed to dull and cloudy 
2. SCALES - Choose fish that have a shine, metallic and clean as opposed to dull or 
discoloured patches.
3. SMELL - Fresh fish should always smell like clean water or even cucumber and should never have 
a fishy smell.
4. GILLS - They Gills of the fish should be rich red as opposed to faded red colour of dark
browny red.
5.TOUCH - Touch the fish, if it bounces back it means the fish is fresh as opposed to leaving
 the finger print and taking along time to recover .
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  [ I N G R E D I E N T S ]


1 x Fresh fish of your choice (600g) [ Descaled , Gutted ]
1 x Ginger [ sliced ]
1 x bunch of scallions 
2 tbsp oil

SEAFOOD SOY SAUCE

2 tbsp Chicken Broth
2 tsp Light Soy
1 tsp Dark Soy
1/2 tsp sugar
1 tbsp hot water

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  [ D I R E C T I O N S ]

 1.  On a plate, place scallions on the bottom and sliced ginger. 
( This helps elevate the fish and allows heat to travel under the fish to cook evenly) 
2.  Place fish on top , then place more scallions and ginger over the fish. 
3.  In a steam wok, boil water then place fish on steamer tray. Cover and steam for 7 mins.
4. Sprinkle fresh scallions on top. Note: Use fork technique to cut scallions nicely.
5.  Boil 2 tbsp oil, then pour hot oil over the spring onions on top of the fish.
6.  Combine all the seafood soy sauce ingredients then top fish with sauce. 
Or you can use store bought seafood soy sauce. 
7. Serve and ENJOY!
    

2 comments :

  1. I love your blog so much! your photos are so clear and the graphics are super cute!

    ReplyDelete
  2. I'm in love with your blog it's so amazing!

    ReplyDelete

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