Basic Steamed Fish
- 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. 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. Prepare any of the topping mixtures (see "Steamed Fish Topping Mixtures") and spread over fish.
- 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. 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.
- 2. In step 3, steam 2 cakes of bean curd, sliced or possibly cubed, with the fish.
- 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.
- 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"
Leave a review or comment