Added by: Norah Added on: September 27, 2019
## Season 3, Episode 7 ##
Hello everyone. Welcome to Norah’s Cooking Diary.
This is the 7th video of Season 3. If you enjoy this video, please give it a thumbs up by pressing the like button. Please also share this recipe with your family and friends.
In this video I am going to share with you a Chinese Style Steamed Fish Recipe.
Steaming the whole fish is the best way of enjoying the natural flavor of the fish. The added spring onions, ginger, red chili and coriander leaves compliment the dish with freshness and beauty.
Happy cooking 😉
Several notes here to share with you:
The fish vent is the part where the fish discharges its eggs and its waste. This part sometimes gives an unpleasant taste to the fish and is best to be removed.
I used Shao Xing Chinese Cooking Wine in this recipe. You may use any other types of cooking wine that you prefer. The cooking wine is used to add flavor to the fish and helps to remove the fishy smell.
The ginger and spring onions arranged on the fish will infuse their fragrance into the fish during steaming and helps to remove the fishy smell.
Placing the fish on a baking paper prior steaming allows you to drain the cloudy and fishy liquid produced during the steaming away much easier.
Here is a quick rundown of the recipe:
To prepare the garnishes, thinly sliced the ginger, spring onions (green part only leaving the white part for later) and red chilies. Transfer them to a bowl. Pick the coriander leaves from 2 bunches (leaving the stalks for later) and add to the bowl. Toss and mix the garnishes and then set aside.
To prepare the steam fish, cut and remove the fish vent and rub the fish with corn flour all over. Wash the fish and pat dry with a kitchen towel. Sprinkle salt onto the fish and its stomach and transfer the fish on top of a baking paper. Place the fish into a deep stainless steel basin and arrange sliced ginger on top of the fish and also insert this into its stomach. Bend and tied 2 stalks of spring onions and place them onto the fish before drizzling the cooking wine over. Place the steaming rack on the stir fry pan and pour water until the water reaches ¾ level of the steamer stand. Cover the pan and bring to a boil over HIGH heat. Steam the fish for approx. 16mins while preparing the sauce.
Add light soy sauce, sesame oil, ground white pepper, rock sugar and plain water to a small pot. Stir the mixture until the rock sugar fully dissolved over LOW heat. Add sliced ginger, spring onions (white part only from the earlier garnishes preparation) and coriander stalks (from the earlier garnishes preparation) into the pot. Bring the sauce to a boil over MEDIUM heat and continue to simmer for 1 min over LOW heat before switching the heat OFF. Remove and discard the ginger, spring onions and the coriander stalks from the pot.
After 15 mins, carefully remove the fish from the pan. Remove and discard the ginger and spring onions from the fish. Pour and discard the cloudy and fishy liquid that is produced during steaming. Slide the fish over a serving plate and discard the baking paper. Pour the HOT sauce prepared earlier over the steamed fish and arrange the garnishes onto the fish. Heat up a cooking oil until it is smoking HOT and pour it onto the fish and its garnishes. Steamed fish are best enjoy while it is warm with a warm bed of rice.
Happy cooking 😉🧡