chinese steamed fish with ginger and spring onion

Set aside. Steam for approx 10 minutes. You can check this by inserting a knife into the centre of the fish and gently parting the flesh. If using fillets, just use all of the Flavourings for the bed. The only tweak needed is to use only the green tops of the spring onion as the white parts (bulb) contain high amounts of inulin. Wash and slice the spring onions into bite sized pieces. The marriage of a mere handful of ingredients is truly amazing. All Rights Reserved. It is a pocket-sized breath analysis device. This should only take a few seconds. You have probably gathered by now we love Asian food and in my early career , I was lucky enough to travel to HK and Singapore frequently, where the inspiration for the dish below comes from. 2″ piece of ginger, finely chopped into lengths, Splash of Shaoxing wine 1 teaspoon sesame oil Place the fish on top. After a lot of meaty dishes this week, hubby and I decided it was time for something a wee bit healthier. Chinese Style Steamed Fish ( Serves 2) 2 fish fillets – any firm white fish will do, we used cod. Flesh side up. Heat this liquid gently stirring constantly just until the sugar has dissolved. As the fish reaches the end of the cooking time, heat all ingredients for the Sauce ( step 2) in a bowl in a microwave for about 30 seconds. What I particularly liked was the simplicity of the flavours, that come together in a fragrant explosion, be it at a hawker stall in Singapore or a high end restaurant in Hong Kong. It’s a fantastic way to cook something as delicate as fish. https://www.recipetineats.com/chinese-steamed-fish-with-ginger-shallot-sauce The trick is to get really good quality fish, as fresh as possible. Pour the finished sauce over the fish, garnish with a big handful of coriander, red chilli and serve with steamed rice. Remove cabbage from steamer and arrange on a serving plate. Only the bravest (most foolish) of your diners will eat the ginger. Putting the dish together ———-1 tablespoon of cooking 2 thumb size ginger – sliced 3 cloves of garlic – minced 1 cup of … Now you’re ready to steam. salt & pepper, (2)   Sauce for the Fish Discard all the cooked juices and flavourings. small bunch of coriander, roughly torn Best way to test is poke with a fork or chopsticks – of the flesh flakes easily, its done. It helps people with chronic digestive issues determine the foods that work best with their digestive system. Place the cod onto a bed of asparagus on a piece of greaseproof paper large enough to form a loose parcel. Pour this (oil, spring onions and ginger) on the fish. This recipe is a revelation and just so quick to prepare! Curry Laksa with Butternut Squash, Oyster Mushroom, Tamarind and Pak Choy. Try and get fillets that are quite thick. Place the fish on top. –       Take the other half of the Flavourings and lay inside the steamer. Peel and slice the ginger nice and thin. FODMAP Friday – Meatballs, veggies & pineapple rice, 2 hake fillets (150g each) boned with skin on, 2 tablespoons of 1 inch long pieces of ginger julienned, 8 spring onion tops (green parts only) cut into 3-inch lengths and then julienned, 1/2 red chilli sliced diagonally (optional), Pat the fish dry with kitchen paper and season with salt and pepper. Pour any liquid left in the bowl over fish, sprinkle with sugar and drizzle with combined soy sauce and sesame oil, then sprinkle with remaining ginger and half the spring onion. Flesh side up. When cooked, the fish will change colour from translucent to white. Pour 1 1/2 tablespoons Shaoxing wine on top of the fish. –      Prep the fish:  Clean your fish, pat dry. Sorry, your blog cannot share posts by email. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. –      Serve hot with steamed rice and bok choy if you wish. Put the lid on the steamer pan. Julienne the scallion and ginger and set aside. The cooking time will vary depending on the thickness of the fillet. Post was not sent - check your email addresses! Place the remaining ginger and spring onions on top of the fish. The cooking time will vary depending on the thickness of the fillet. Change ), You are commenting using your Twitter account. Cantonese Steamed Fish Recipe Instructions. What you need. Another noteworthy recipe where we use fillets and also adds a little kick with some spice is the Hunan Steamed Fish with Salted Chilies and Tofu or Duo Jiao Yu, which uses stronger flavors to complement the fish and is one of our favorite recipes. Once cooked, take out the fish taking care not to break it and place on serving plate. (1) Flavouring For Steaming the Fish ( you will throw this away, not eat it) 4 stalks, spring onions, chopped Now you’re ready to steam. When cooked, the fish will change colour from translucent to white. Try and get fillets that are quite thick. I’m using hake fillets but any other firm white fish would suit too. use only the green tops of the spring onion as the white parts (bulb) contain high amounts of inulin. https://eatwhattonight.com/2017/03/spring-onion-ginger-fish-fillets Prepare the asparagus stalks by breaking off the woody ends. Change ), You are commenting using your Facebook account. The cooking time will vary depending on the thickness of the fillet. The best thing about it from a low-FODMAP point of view, is that there is virtually no tweaking necessary. After a lot of meaty dishes this week, hubby and I decided it was time for something a wee bit healthier. Blanching the marinated fish ———— A pan of water (sufficient to scald the fish fillet) 2 slices of ginger 1 stalk of spring onion Marinated fish fillet. Change ). ( Log Out /  –      Meanwhile heat a small pan till hot, add in ingredients for  the Garnish  (step 3) and fry. Carefully remove fish from steamer with a spatula, and place on top of cabbage. 3″ piece of ginger, chopped fresh sliced red chill, (3)   Garnish for the fish Serves: 2, FoodMarble AIRE is the world’s first personal hydrogen breath tester. Cook for 20 mins, open the parcel … Lay the fish on top of the bed. Change ), You are commenting using your Google account. Alternatively a whole fish cleaned and scaled. Put the lid on the steamer pan. https://food52.com/recipes/75524-ginger-onion-whole-steamed-fish Take half of the Flavouring (step 1) and stuff inside the fish. 1 1/2 tablespoons Shaoxing wine to pour on fish prior to steaming (or any cooking wine like dry sherry) If using a normal steamer rather than a fish steamer, then line the steaming pot with kitchen foil to allow you to make a fish parcel. Steam for approx 10 minutes. 2 stalks spring onions, finely chopped into lengths

Classification Test For Carboxylic Acid, Canned Salmon Salad Sandwich, Basketball Court Qr Code, Calculus And Concepts 4th Edition Solutions, Squier Classic Vibe 60s Jazzmaster Sonic Blue, Dz60 Qmk Toolbox, Stool Height For 36 Counter, Boxing Png Logo, Moroccanoil Frizz Control Spray, Toshiko Macadam Website, Gk Elite Size Chart, Best Climate For Humans, Kellogg 3-cu Ft Organic Garden Soil, Best Wood For Smoking Beef Jerky, Lenovo Usi Pen, Nike Stüssy Shorts Red,