Steamed Fish (Asian Style)
Usually I use flounder or black drum. Red fish are doable if you have a big enough pot. Trout are a no since they have little bones.
1. Remove the fish head behind the gills.
2. Remove the organs through the opening you have created from the decapitation.
3. Afterwards rinse the inside of the fish and try and remove all the red blood vessels within the opening
4. Cut off all fins. On flounder, you can leave the ones on the side.
5. Scale the fish.
6. Put sea salt on your hands, and lightly rub the fish. This helps soften the meat and adds a little flavor. If cooking right away, lightly rinse the fish and let it air dry for about 10 minutes. If cooking tomorrow, put the fish on a large plate, and cover it with a damp (not soaking) cloth or paper towel.
7. Slice half a palm's worth of ginger root into thin strips. Put aside.
8. Using one bundle of green onion, cut it in half between the bottom white portion and upper green portion. You should be left with two parts.
9. Like with the ginger, cut the white section into strips. Set aside.
10. Cut the green portion in half again. Set aside.
11. Place the fish in a bowl or container that can withstand high heat. This bowl will be going into the steamer pot.
12. Squirt some soy sauce, oyster sauce and sesame oil onto the fish. I am not sure on the exact amount as I just instinctively know. I do know that soy sauce is the base, followed by oyster and sesame. For a comparison, the amount of sauce you will need is equivalent to 2 shot glasses. Allow the fish to marinate in the sauce. In the mean time...
Brand is Maggie. I can't read chinese or viet.
13. Get a pan and put a little oil in it, turn on stove.
14. Saute white onions until brown.
15. Add the ginger and let simmer for a few minutes.
16. Add water to the steamer pot and let boil.
17. Add the sauteed white onion section and ginger onto the fish. Depending on fish size this should take a minimum of 15 minutes. In order to check, use a chopstick (or a back end of spoon or fork) and stick it into the fish and remove. If meat is stuck to the chopstick or utensil, the fish is not ready.
18. Once the fish is ready, add the green section of onions and let it steam for an additional 2 minutes.
Optional: While the fish is steaming, cut up red peppers (the really hot ones) and throw it in with the onions on step 18.
19. Remove bowl from the steamer, and serve with white rice!
Enjoy!
This is a black drum I cooked.
Usually I use flounder or black drum. Red fish are doable if you have a big enough pot. Trout are a no since they have little bones.
1. Remove the fish head behind the gills.
2. Remove the organs through the opening you have created from the decapitation.
3. Afterwards rinse the inside of the fish and try and remove all the red blood vessels within the opening
4. Cut off all fins. On flounder, you can leave the ones on the side.
5. Scale the fish.
6. Put sea salt on your hands, and lightly rub the fish. This helps soften the meat and adds a little flavor. If cooking right away, lightly rinse the fish and let it air dry for about 10 minutes. If cooking tomorrow, put the fish on a large plate, and cover it with a damp (not soaking) cloth or paper towel.
7. Slice half a palm's worth of ginger root into thin strips. Put aside.
8. Using one bundle of green onion, cut it in half between the bottom white portion and upper green portion. You should be left with two parts.
9. Like with the ginger, cut the white section into strips. Set aside.
10. Cut the green portion in half again. Set aside.
11. Place the fish in a bowl or container that can withstand high heat. This bowl will be going into the steamer pot.
12. Squirt some soy sauce, oyster sauce and sesame oil onto the fish. I am not sure on the exact amount as I just instinctively know. I do know that soy sauce is the base, followed by oyster and sesame. For a comparison, the amount of sauce you will need is equivalent to 2 shot glasses. Allow the fish to marinate in the sauce. In the mean time...
Brand is Maggie. I can't read chinese or viet.
13. Get a pan and put a little oil in it, turn on stove.
14. Saute white onions until brown.
15. Add the ginger and let simmer for a few minutes.
16. Add water to the steamer pot and let boil.
17. Add the sauteed white onion section and ginger onto the fish. Depending on fish size this should take a minimum of 15 minutes. In order to check, use a chopstick (or a back end of spoon or fork) and stick it into the fish and remove. If meat is stuck to the chopstick or utensil, the fish is not ready.
18. Once the fish is ready, add the green section of onions and let it steam for an additional 2 minutes.
Optional: While the fish is steaming, cut up red peppers (the really hot ones) and throw it in with the onions on step 18.
19. Remove bowl from the steamer, and serve with white rice!
Enjoy!
This is a black drum I cooked.
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