Cut Chinese cabbage leaf into 4 squares and slip inside steamer. After a lot of meaty dishes this week, hubby and I decided it was time for something a wee bit healthier. –      Serve hot with steamed rice and bok choy if you wish. ( Log Out /  3″ piece of ginger, chopped If you want to create the restaurant-style finish, in a small … What you need. 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. Extract from Simple Chinese Cooking by Kylie Kwong, published by Lantern Australia on 2 January 2014, RRP $49.99, Subscribe to be the first to hear about our exclusive offers and latest arrivals, Order by November 30th to receive orders in time for Christmas, KYLIE KWONG'S STEAMED FISH FILLETS WITH GINGER AND SPRING ONIONS. Post was not sent - check your email addresses! 1½ tablespoons peanut oil. 2 tablespoons rough chopped coriander Pour wine and 80ml water over … ( Log Out /  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. 2 tablespoons shao hsing wine or dry sherry. ( Log Out /  Try and get fillets that are quite thick. 4 × 100 g (3½ oz) firm white-fleshed fish fillets. Take half of the Flavouring (step 1) and stuff inside the fish. If fish is too long, cut in half. –      Prep the steamer. Curry Laksa with Butternut Squash, Oyster Mushroom, Tamarind and Pak Choy. Change ). It is so healthy, light and clean-tasting. small bunch of coriander, roughly torn Cover and steam for a further 2–3 minutes, or until cabbage has warmed through and fish is just cooked. 2 tablespoons ginger julienne. 2 tablespoons cooking oil. 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. Place fish in a shallow heatproof bowl that will fit inside a steamer. Change ), You are commenting using your Facebook account. Sprinkle fish with remaining spring onion, coriander and pepper, and serve immediately. 1/2 teaspoon sugar 2 tablespoons soy sauce Slice the spring onion lengthways into long, thin strips. ( Log Out /  If using fillets, just use all of the Flavourings for the bed. Lay the fish on top of the bed. Pour this (oil, spring onions and ginger) on the fish. Stir-fry the … 1 1/2 tablespoons Shaoxing wine to pour on fish prior to steaming (or any cooking wine like dry sherry) ½ cup spring onion (scallion) julienne. Pour 1 1/2 tablespoons Shaoxing wine on top of the fish. fresh sliced red chill, (3)   Garnish for the fish Pour over the hot sauce. –      Meanwhile heat a small pan till hot, add in ingredients for  the Garnish  (step 3) and fry. Discard all the cooked juices and flavourings. Place fish in a shallow heatproof bowl that will fit inside a steamer basket. Best way to test is poke with a fork or chopsticks – of the flesh flakes easily, its done. (1) Flavouring For Steaming the Fish ( you will throw this away, not eat it) 4 stalks, spring onions, chopped 4 stalks, spring onions, chopped 1 Chinese cabbage leaf. 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. The trick is to get really good quality fish, as fresh as possible. 2 tablespoons light soy sauce. Remove cabbage from steamer and arrange on a serving plate. 2 stalks spring onions, finely chopped into lengths Add ginger slices into the wok when the oil is very hot. My mum often steams a whole snapper to accompany her many wonderful banquets!" 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. 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. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. - Kylie Kwong, 4 × 100 g (3½ oz) firm white-fleshed fish fillets, 2 tablespoons shao hsing wine or dry sherry. Top fish with fresh scallions and cilantro. salt & pepper, (2)   Sauce for the Fish Prepare the following, separately. Try and get fillets that are quite thick. 2″ piece of ginger, finely chopped into lengths, Splash of Shaoxing wine Heat peanut oil in a small frying pan until moderately hot, then carefully pour over fish. This should only take a few seconds. –       Steam the fish – our 2 filets which were quite thick took 10 -12 minutes. 1 teaspoon sesame oil Alternatively a whole fish cleaned and scaled. 2 fish fillets – any firm white fish will do, we used cod. Alternatively a whole fish cleaned and scaled. Cantonese Steamed Fish with Ginger, Cilantro & Green Onions ½ teaspoon white sugar. , in a shallow heatproof bowl that will fit inside a steamer basket decided! Fish from steamer, and serve immediately, for 5 –6 minutes wee bit healthier is still,. Meaty dishes this week, hubby and I decided it was time for something wee. ) firm white-fleshed fish fillets – any firm white fish will do, we cod... 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Salt and pepper – Prep the fish minutes, plus 1–2 minutes after the cabbage has been added inside Out!

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