Rice Wine Steeped Fish Recipes

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CHINESE STEAMED FISH RECIPE



Chinese Steamed Fish Recipe image

Steamed fish, Chinese steamed fish recipe. Learn how to make restaurant-style Chinese steamed fish with this easy steamed fish recipe, with steamed fish pics.

Provided by Rasa Malaysia

Categories     Chinese Recipes

Time 15m

Number Of Ingredients 12

1 live fish, about 1.5 lb. (0.6 kg) or less
2 inches (5 cm) ginger, peeled and cut into thin strips
1 stalk scallion, cut into 2 inch length (5 cm), and then cut into thin silken threads
Some cilantro leaves
2 tablespoons cooking oil
1 tablespoon shaoxing wine or rice wine
4 tablespoons light soy sauce
2 tablespoons Shaoxing wine, or rice wine
2 tablespoons water
1/4 teaspoon sesame oil
3 dashes white pepper powder
2 tablespoons rock sugar, grind into powder form or to taste

Steps:

  • Clean the fish properly (remove scales, guts, gills, etc.) and pat dry. Blend the soy sauce mixture in a small bowl and set aside.
  • Lay the fish on a plate and drizzle 1 tablespoon shaoxing (or rice) wine on top of the fish. Top the fish with 1/2 of the cut ginger strips.
  • Heat up a wok with enough water for steaming. Wait for the water to boil. As soon as it boils, place your fish inside the wok, propped up with a small inverted bowl or a couple of wooden blocks (meant for steaming). Cover your wok tightly and set your kitchen alarm for 8 minutes.
  • As soon as the fish is done steaming, transfer it out from the wok. Discard the fish water and ginger strips. Lay the remaining ginger strips on top of the fish.
  • Heat up a pan over high heat and add 2 tablespoons of cooking oil, swirl around until it's hot. Pour the hot oil over the steamed fish. Put the pan back onto the stove, add the soy sauce mixture and stir well. As soon as the sauce bubbles up and boils, pour the soy sauce over the fish. Topped with scallions and cilantro leaves and serve the steamed fish immediately with white rice.

Nutrition Facts : Calories 344 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 83 milligrams cholesterol, Fat 10 grams fat, Protein 48 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 4 people, Sodium 1151 grams sodium, Sugar 6 grams sugar

RICE WINE-STEEPED FISH



Rice Wine-Steeped Fish image

This is a very good and easy fish recipe. You can use just about any firm fleshed white fish but my favorite is orange roughy. This recipe is from Ken Hom's Quick and Easy Chinese Cooking. Cook time includes 5 minutes standing time.

Provided by Hey Jude

Categories     Chinese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups rice wine or 2 cups dry sherry
2/3 cup water
2 tablespoons light soy sauce
1 teaspoon white pepper
2 teaspoons salt
2 teaspoons sugar
2 teaspoons cornstarch, mixed with
2 teaspoons cold water
1 lb fresh fish fillets, orange roughy or 1 lb cod
2 teaspoons toasted sesame oil
3 tablespoons finely chopped green onions

Steps:

  • Bring the rice wine, water, soy sauce, pepper, 1 tsp of the salt, and the sugar to a boil in a skillet.
  • Reduce the liquid over high heat to about half its original volume, add the cornstarch mixture, and cook for 30 seconds.
  • While the sauce is reducing, rub the fish fillets with the remaining 1 tsp salt and the toasted sesame oil and set aside.
  • Add the fish fillets to the liquid and simmer gently for 2 minutes.
  • Take it off the heat and let sit for another 5 minutes, covered.
  • Transfer the fish fillets to a serving platter, pour the sauce over them, and sprinkle with the green onions.

Nutrition Facts : Calories 316.7, Fat 3.3, SaturatedFat 0.5, Cholesterol 62.3, Sodium 1758.4, Carbohydrate 10.4, Fiber 0.4, Sugar 2.4, Protein 27.6

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