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. Pour this (oil, spring onions and ginger) on the fish. https://eatwhattonight.com/2017/03/spring-onion-ginger-fish-fillets Now you’re ready to steam. Place the remaining ginger and spring onions on top of the fish. It’s a fantastic way to cook something as delicate as fish. 2 tablespoons cooking oil. For the sauce, in a small saucepan add soy sauce, sugar, sesame oil and lime juice. 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. The trick is to get really good quality fish, as fresh as possible. https://food52.com/recipes/75524-ginger-onion-whole-steamed-fish The marriage of a mere handful of ingredients is truly amazing. Cook for 20 mins, open the parcel … 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. You are creating an elevation for the fish which ensures it doesn’t stick and allows all the flavours to penetrate. Change ), You are commenting using your Facebook account. Place the fish on top. 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. 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. Change ). 2 tablespoons soy sauce –      Meanwhile heat a small pan till hot, add in ingredients for  the Garnish  (step 3) and fry. This should only take a few seconds. Prep/ cooking time: 20 minutes Take half of the Flavouring (step 1) and stuff inside the fish. https://www.recipetineats.com/chinese-steamed-fish-with-ginger-shallot-sauce Try and get fillets that are quite thick. 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. Flesh side up. Best way to test is poke with a fork or chopsticks – of the flesh flakes easily, its done. When cooked, the fish will change colour from translucent to white. 1 1/2 tablespoons Shaoxing wine to pour on fish prior to steaming (or any cooking wine like dry sherry) Steam for approx 10 minutes. Carefully remove fish from steamer with a spatula, and place on top of cabbage. Place water in the lower steamer and heat. The cooking time will vary depending on the thickness of the fillet. Sorry, your blog cannot share posts by email. The recipe below looks complicated but it’s not, it just requires a bit of organization to prep the ingredients you need for various stages. Pour the finished sauce over the fish, garnish with a big handful of coriander, red chilli and serve with steamed rice. Steam for approx 10 minutes. It locks in flavours, colours and nutrients and is so simple to do. What you need. If fish is too long, cut in half. Put the lid on the steamer pan. Difficulty: Easy When cooked, the fish will change colour from translucent to white. –      Prep the fish:  Clean your fish, pat dry. It helps people with chronic digestive issues determine the foods that work best with their digestive system. https://www.allrecipes.com/recipe/140570/steamed-fish-with-ginger After a lot of meaty dishes this week, hubby and I decided it was time for something a wee bit healthier. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Remove cabbage from steamer and arrange on a serving plate. 2″ piece of ginger, finely chopped into lengths, Splash of Shaoxing wine Cantonese Steamed Fish Recipe Instructions. small bunch of coriander, roughly torn It is a pocket-sized breath analysis device. fresh sliced red chill, (3)   Garnish for the fish Wash and slice the spring onions into bite sized pieces. 4 stalks, spring onions, chopped Pour 1 1/2 tablespoons Shaoxing wine on top of the fish. 1/4 teaspoon salt + 1/4 teaspoon white pepper (or black pepper if you don’t have white) Putting the dish together ———-1 tablespoon of cooking 2 thumb size ginger – sliced 3 cloves of garlic – minced 1 cup of … Season generously inside and out with salt and pepper. You can check this by inserting a knife into the centre of the fish and gently parting the flesh. ( Log Out /  The cooking time will vary depending on the thickness of the fillet. 2 stalks spring onions, finely chopped into lengths The cooking time will vary depending on the thickness of the fillet. Pour over the hot sauce. –      Prep the steamer. https://eatwhattonight.com/2017/03/spring-onion-ginger-fish-fillets Julienne the scallion and ginger and set aside. Prepare the following, separately. Place the fish on top. Place the cod onto a bed of asparagus on a piece of greaseproof paper large enough to form a loose parcel. This recipe is a revelation and just so quick to prepare! It’s so simple to put together and deliciously light and healthy. ( Log Out /  in Main Courses , Photos , Recipes , Savoury . Once cooked, take out the fish taking care not to break it and place on serving plate. Fold over foil and seal the 3 edges, then put on a baking sheet. Lay the fish on top of the bed. ( Log Out /  Heat this liquid gently stirring constantly just until the sugar has dissolved. 2 fish fillets – any firm white fish will do, we used cod. 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. Post was not sent - check your email addresses! Place the fish on top. Steaming is a wonderful cooking process associated with Chinese cuisine, among others. Put the lid on the steamer pan. Set aside. Try and get fillets that are quite thick. Steam for approx 10 minutes. –      Serve hot with steamed rice and bok choy if you wish. –       Steam the fish – our 2 filets which were quite thick took 10 -12 minutes. Now you’re ready to steam. 1/2 teaspoon sugar –       Take the other half of the Flavourings and lay inside the steamer. Only the bravest (most foolish) of your diners will eat the ginger. salt & pepper, (2)   Sauce for the Fish ( Log Out /  Change ), You are commenting using your Google account. Serves: 2, FoodMarble AIRE is the world’s first personal hydrogen breath tester. (1)   Flavouring For Steaming the Fish ( you will throw this away, not eat it) Put the lid on the steamer pan. 2 tablespoons rough chopped coriander –      When fish is ready, remove from steamer, and place on a plate. 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. (1) Flavouring For Steaming the Fish ( you will throw this away, not eat it) 4 stalks, spring onions, chopped Place the remaining ginger and spring onions on top of the fish. 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. Prepare the asparagus stalks by breaking off the woody ends. Flesh side up. Chinese Style Steamed Fish ( Serves 2) 2 fish fillets – any firm white fish will do, we used cod. After a lot of meaty dishes this week, hubby and I decided it was time for something a wee bit healthier. The best thing about it from a low-FODMAP point of view, is that there is virtually no tweaking necessary. Now you’re ready to steam. I’m using hake fillets but any other firm white fish would suit too. Alternatively a whole fish cleaned and scaled. If you are using fillets, skip this step. All Rights Reserved. Discard all the cooked juices and flavourings. If using fillets, just use all of the Flavourings for the bed. Curry Laksa with Butternut Squash, Oyster Mushroom, Tamarind and Pak Choy. use only the green tops of the spring onion as the white parts (bulb) contain high amounts of inulin. Alternatively a whole fish cleaned and scaled. 1 teaspoon sesame oil Place the remaining ginger and spring onions on top of the fish. You can use a fish steamer or in the absence of that, a traditional steamer. Flesh side up. 3″ piece of ginger, chopped Peel and slice the ginger nice and thin. To learn more about AIRE, visit www.foodmarble.com, Subscribe to our newsletter to get tips, recipes and news about AIRE, © 2020 FoodMarble Blog.

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