How do you cook Chinese Steamed Fish for Chinese New Year? Watch and find out now! Fish is a must-have dish during Chinese year. Because in Chinese, the word fish sounds the same as the word abundance. During Chinese New Year, my mom will always cook a table of delicious food, and fish will always be in the center of the table. I hope this fish recipe will bring you lots of good luck.
|Red snapper||1 1/2 Pound|
|Scallion stalks||4 (2 sliced and 2 whole)|
|Julienned ginger||1 Tablespoon|
|Julienned scallions||1 Tablespoon|
|White pepper||1 Pinch|
|Sesame oil||1 Dash|
|Vegetable oil||3 Tablespoon|
|For the sauce:|
|Soy sauce||6 Tablespoon|
|Scallion stalk||1 , slice|
|Garlic||3 Clove (15 gm)|
|Cilantro||1/4 Cup (4 tbs) , slice|
1.Clean the fish and season with a pinch of salt.
2.Put 3 slices of ginger and 1 stalk of scallions in the stomach of the fish.
3.Then, also add 3 slices of ginger and 1 stalk of scallions on top of the fish. Put aside.
For soy sauce mixture:
4.Add 6 tablespoons of soy sauce, 5 slices of ginger, 1 stalk of scallions, 3 cloves of garlic, a handful of cilantro. Mix and let it sit for at least 20 minutes.(for this recipe, youll only need about 6 tablespoons of soy sauce the most, but Im going to make a little more and save it up for later)
5.Boil water in a steamer. Put a plate in it (when the temperature of the plate is hot, it will cook the fish faster).
6.After the water is boiled, add 2 stalks of scallions on the plate (so the heat can circulate better and the fish will also absorb the fragrant of scallions better).
7.Then transfer the fish inside. Steam in high heat for 6 to 10 minutes, depending on the size of the fish.
8.Carefully discard the liquid, ginger, and scallions.
9.Then top the fish with 1 tablespoon of julienned ginger and 1 tablespoon of julienned scallions on top of the fish.
10.Add a pinch a pinch of white pepper and a dash of sesame oil.
11.In a small pan, heat up 3 tablespoons of vegetable oil until hot. 12.Carefully pour over the fish.
13.Add the soy sauce mixture all around the fish.
14.Serve and enjoy!