Steamed Tilapia Hunan Style Whole Fish Recipes

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CHINESE STEAMED WHOLE FISH



Chinese Steamed Whole Fish image

A steamed whole fish is a favorite on any Chinese table. This Cantonese steamed fish recipe with soy, scallion and ginger a a must-try fish recipe. The tutorial on how to serve a Chinese steamed whole fish at the table is one-of-a-kind!

Provided by Bill

Categories     Fish and Seafood

Time 35m

Number Of Ingredients 10

1 whole striped bass or sea bass ((about 1 ½ lbs/680g, cleaned; see instructions))
3 tablespoons fresh ginger ((finely julienned))
2 scallions ((finely julienned with green and white parts separated))
8 sprigs fresh cilantro ((roughly chopped))
¼ cup canola oil ((plus 2 tablespoons))
¼ cup water
¼ teaspoon salt
¾ teaspoon sugar
¼ cup light soy sauce
Fresh ground white pepper to taste

Steps:

  • Remove any scales from your fish using a serrated steak knife. The areas to look for are the belly and the edges of the fish including the top, near the dorsal fins, and the head. There is nothing worse than having to pick out scales while you're having dinner.
  • Cut off any fins with kitchen shears. They are pretty tough, so be careful with this step. Leave the tail and head in tact for presentation.
  • Look at the cavity, and you should see the backbone. You may also see a membrane that you should pierce and cut, revealing a blood line near the bone. Run your finger or a spoon across it to clean it thoroughly.
  • Check the head and gills. You should not see any gills left, and if there are, remove them with the kitchen shears and rinse the area clean. Older Chinese folks who like dining on the fish head will appreciate this step.
  • Give the fish a final rinse, shake off the excess water (no need to pat it dry) and transfer to a heat-proof plate for steaming. No salt, seasoning, or wine should be used on the fish before steaming. Repeat. Nothing on the fresh fish before steaming!
  • For steaming, I used an elongated heat-proof plate. To accommodate that, I needed to MacGyver a steaming apparatus that would fit said plate. It's simple enough. I used a wok and metal steam rack. If you need more height to keep the plate above the water in the wok, set a rack on top of a metal can with both ends removed. It's a handy and cheap addition to your kitchen arsenal!
  • Steam for 9 minutes and turn off the heat. Use a butter knife to peek at the meat and confirm the fish is cooked through. The meat should be opaque down to the bone, but the bone should be slightly translucent and not fully cooked (remember, you will not be eating the bone. Trust me on this one!).
  • Next, carefully pour off all of the liquid accumulated on the plate from steaming and spread half of the ginger, the green portions of the scallion, and the cilantro over the fish.
  • Mix the water, salt, sugar, light soy sauce or seasoned soy sauce, and fresh ground white pepper in a small bowl or measuring cup. Heat 2 tablespoons oil and the other half of the ginger in a saucepan until the ginger begins to sizzle and add in the sauce mixture. Heat the mixture until simmering.
  • Once simmering, add the rest of the oil and white portions of the scallion and stir until the liquid begins to simmer and sizzle once again. Spoon the entire mixture evenly over the fish and serve hot!

Nutrition Facts : Calories 307 kcal, Carbohydrate 3 g, Protein 32 g, Fat 18 g, SaturatedFat 2 g, Cholesterol 136 mg, Sodium 1075 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

STEAMED WHOLE TILAPIA



Steamed Whole Tilapia image

This is a recipe that appeared on a card at my local ShopRite, and the card states it comes from a magazine named Simply Seafood. It works best with an Asian bamboo steamer or equivalent. The card states the recipe is also delicious with trout, rockfish, and small striped bass. I haven't tried these fishes in this dish. According to the recipe, a whole tilapia is prepared, but filets can definitely be adapted!

Provided by Diann is Cooking

Categories     Bass

Time 35m

Yield 2 serving(s)

Number Of Ingredients 10

1 tilapia fillet
1/4 cup soy sauce
3 tablespoons minced ginger
1 tablespoon sesame oil
1 teaspoon minced fresh garlic
1/4 teaspoon red pepper flakes
2 cups napa cabbage, shredded
4 scallions, sliced
1 tablespoon toasted sesame seeds
ground pepper

Steps:

  • Scale and gut the tilapia (or have your fishmonger do this).
  • Make 3 or 4 shallow slashes on each side of the fish, to absorb the marinate.
  • Mix soy sauce, ginger, sesame oil, garlic and peppers. Rub a small portion of this sauce into the fish, including into the slashes.
  • Add shredded cabbage and scallion to the remainder of the sauce, and mix.
  • Layer cabbage onto a heat-resistant plate which will fit into your steamer, and place the fish atop the cabbage. Put the plate into the top portion of the steamer.
  • In the bottom of the steamer, pour three inches of water. Set steamer over range on high, and allow water to boil. When the water is at boiling, put the steamer basket over the lower portion, and cover.
  • Steam fish until it has just turned opaque, approximately 15-20 minutes.
  • Serve, and sprinkle sesame seeds atop.

Nutrition Facts : Calories 213.7, Fat 11.6, SaturatedFat 1.9, Cholesterol 31.2, Sodium 2057.4, Carbohydrate 10.7, Fiber 3.2, Sugar 2.6, Protein 19.3

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