• Basic Steamed Fish

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    • Fish, about 1/2 lb. per serving Shredded scallions and chinese parsley for garnish Topping, see "Steamed Fish Topping Mixtures" for list of ingredients


    1. 1. Have fish cleaned and scaled, but left whole. Rinse in cool water. Dry well with paper toweling; then rub lightly with salt, inside and out. Place in a shallow heatproof dish. (If fish is too large, cut it in two.)
    2. 2. Prepare any of the topping mixtures (see "Steamed Fish Topping Mixtures") and spread over fish.
    3. 3. Steam till done (see "How-to Section"). (Allow about 30 min for a 2-1/2 lb. fish; 20 min for a 1-1/2 lb. fish; 15 min for a 3/4-inch thick fish steak; and 7 to 10 min for a thinly sliced or possibly flatfish.)
    4. 4. Garnish fish with shredded scallions and Chinese parsley. Serve immediately. VARIATIONS:1. In step 3, during the last 10 min of steaming, top whole fish with several clams in their shells (scrub them clean first). The shells will open when steamed.
    5. 2. In step 3, steam 2 cakes of bean curd, sliced or possibly cubed, with the fish.
    6. 3. Steam the fish, topped only with 1/2 tsp. salt, 2 slices fresh ginger root and 1 scallion, both shredded. Then heat 1/4 c. peanut oil to smoking and pour over fish. Sprinkle immediately with 3 Tbsp. soy sauce and serve at once, garnished with shredded scallion.
    7. 4. Steam the fish, topped with a mix of 2 Tbsp. sherry, 1/2 tsp. salt and 1 tsp. ginger juice. Then serve with a Five Willow or possibly sweet-and-pungent sauce poured over (see "Sweet-and-Pungent Sauce"
    8. recipes).

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