Would it be an unacceptable way to begin starting my posts by sharing whatever weird and random thing I’m currently into??
I’m super excited to see the movie What We Do in the Shadows. I watched the first six minutes of it on Youtube and it looks hilarious. The movie is originally from New Zealand, and will only be shown in the US currently at the ArcLight Hollywood in Los Angeles and at Landmark’s Sunshine Cinema in NYC.
I also can’t wait to see the Minions movie because I have the humor of a 7 year old child. The 2nd trailer is out now! Bob’s my favorite.
Chinese New Year is just around the corner (Feb. 19th!!) and Steamed Whole Fish is a simple and delicious dish eaten to bring luck and good fortune for the year to come.
I was always under the impression that many Chinese dishes are rather difficult to make, and the real traditional recipes aren’t easily found online. But the Chinese version of Steamed Fish quickly changed my mind. Cooking an entire fish seems daunting, but the process is super quick and you should be able to find the few ingredients needed virtually anywhere. And any guests who have never been served a fish cooked whole will surely be impressed!
When at the Supermarket, look for the freshest fish possible. You can tell by the clarity of their eyes. The clearer the eyes, the fresher the fish. Also, any white fish should do. The most popular are sea bass or red snapper, but whatever whole white fish you can find should work just fine.
The dish is best served hot and should only take 10-15 minutes to steam so plan accordingly. Wishing you all an early Happy Chinese New Year, and all the luck in the world! 恭禧發財 Kung Hee Fat Choy!
Chinese Steamed Fish
Note: watch this YouTube video for more in depth directions, if needed!
1 whole white fish, gutted and descaled (weighing around 1 lb)
1 bunch of green onion
1 knob of ginger
rice wine vinegar
1. Prepare your wok or steamer of choice by filling it with a few inches of water. Use a small bowl or rack to elevate the plate you plan to steam the fish in.
2. Make sure the fish is cleaned and patted dry with a paper towel. With a sharp knife, cut about 3-4 diagonal slits along both sides of the fish. Keep the slits about an inch and a half apart. Cut just deep enough till you reach the bone.
3. With a pastry brush, spread the rice wine vinegar on both sides of the fish and inside the cuts.
4. Separate the hard white stalk of the green onion from the leafy green part. Set the leafy part aside. Cut the stalk and ginger into long, thin strips (see the video above listed under “notes” for technique explanation). This will be used as garnish after the fish is steamed so cut as many as desired.
5. Lay the leafy part of the green onion on the plate you plan to steam the fish in. Place the fish on top. Fit a few strips of ginger inside each slit on the fish.
6. Place the fish inside the steamer. Cover with a lid and steam for 10-15 minutes, depending on the size of the fish. To test for doneness, poke it with a chopstick. It will be flakey when ready.
7. Remove from the steamer and drain any excess water. Remove the cooked green onion stalks and ginger strips. Place the fresh cilantro, ginger, and green onion strips on top of the fish.
8. Heat up a few tablespoons of oil in a small saucepan. After a few minutes, pour the hot oil over the fish and garnish. You should hear a crackling noise as the hot oil meets the garnish.
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