Steamed Whole Fish With Ginger And Green Onions Recipe 45

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STEAMED FISH WITH GINGER



Steamed Fish with Ginger image

If you like fish or even anything about Chinese food you'll love this recipe.

Provided by lenochka

Categories     World Cuisine Recipes     Asian     Chinese

Time 25m

Yield 2

Number Of Ingredients 9

1 pound halibut fillet
1 teaspoon coarse sea salt or kosher salt
1 tablespoon minced fresh ginger
3 tablespoons thinly sliced green onion
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1 tablespoon peanut oil
2 teaspoons toasted sesame oil
¼ cup lightly packed fresh cilantro sprigs

Steps:

  • Pat halibut dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.
  • Place into a bamboo steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.
  • Pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle both soy sauces over the surface of the fish.
  • Heat peanut and sesame oils in a small skillet over medium-high heat until they begin to smoke. When the oil is hot, carefully pour on top of the halibut fillet. The very hot oil will cause the green onions and water on top of the fish to pop and spatter all over; be careful. Garnish with cilantro sprigs and serve immediately.

Nutrition Facts : Calories 360.6 calories, Carbohydrate 2 g, Cholesterol 72.6 mg, Fat 16.8 g, Fiber 0.5 g, Protein 48.1 g, SaturatedFat 2.6 g, Sodium 1908 mg, Sugar 0.4 g

CHINESE STEAMED WHOLE FISH WITH GREEN ONION AND GINGER



Chinese Steamed Whole Fish With Green Onion and Ginger image

This recipe comes from local celebrity chef Sam Choy. This is a mild dish even for folks like me who don't even like fish.

Provided by Amy in Hawaii

Categories     Chinese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb tai red snapper
1/2 teaspoon salt
1 garlic clove, minced
1/2 cup thinly sliced gingerroot
1 1/2 ounces lup cheong Chinese sausage, sliced
3 tablespoons peanut oil
3 stalks scallions or 3 stalks green onions, finely julienned
5 sprigs cilantro
2 tablespoons soy sauce

Steps:

  • Scale and clean fish, leave head and tail on as long as it can fit into the steamer.
  • Place cleaned fish on a heat proof dish that fits into your steamer.
  • Rub fish inside and out with salt, garlic and a pinch of the ginger.
  • Stuff the fish cavity with lup cheong, and sprinkle some of the sausage on top.
  • place in steamer and steam for 8-10 minutes.
  • In a small saucepan, heat peanut oil until it starts to sizzle.
  • Remove fish from steamer when done. Sprinkle scallions, remaining ginger and cilantro sprigs on top of fish.
  • Pour hot oil on top of fish and let it sizzle. Top with soy sauce.
  • Fish with firm meat such as coho salmon, halibut fillets, mullet, pacific threadfin (moi), trout, bass or other snappers can be used.
  • A wok can be used to make a steamer. You will need to find a round cake cooling rack or grill rack to fit the wok. Place the water in the bottom of the wok and place the dish of fish on the rack and cover the wok with a lid or aluminum foil. Do not let the water evaporate and clean and oil the wok immediately or it will start to rust.

Nutrition Facts : Calories 223.6, Fat 11.8, SaturatedFat 2.1, Cholesterol 42.1, Sodium 871, Carbohydrate 3.8, Fiber 0.7, Sugar 0.7, Protein 24.8

STEAMED WHOLE FISH WITH GINGER AND GREEN ONIONS RECIPE - (4/5)



Steamed Whole Fish With Ginger And Green Onions Recipe - (4/5) image

Provided by á-170456

Number Of Ingredients 13

FOR THE STUFFING:
1 whole fish - (1 1/2 to 2 lbs) cleaned (such as seabass or snapper)
1/4 cup thinly-sliced ginger
1/4 cup trimmed green onion in thin 1" long strips
3 tablespoons thin strips Sichuan preserved vegetables rinsed, drained, 1 teaspoon minced garlic
1 teaspoon salt
1/4 teaspoon freshly-ground white pepper
FOR THE DISH:
1/4 cup soy sauce
2 teaspoons sugar
1 tablespoon chopped green onion
1/4 cup vegetable oil
1 teaspoon sesame oil

Steps:

  • Prepare the fish for steaming: Cut 3 diagonal slices about 3/4-inch deep into the two fleshy sides of the fish. With the tip of a knife, make two 1/2-inch deep cuts that run the length of the fish along either side of the backbone. Place the fish on a heatproof steaming plate. For the Stuffing: Stuff the fish: Stir the ginger, green onion, preserved vegetables and garlic together in a bowl until blended. Rub half of the stuffing mixture into the cuts on the sides of the fish. Stuff the remaining half into the cavity. Sprinkle the fish inside and out with the salt and pepper. For the Dish: Prepare a wok for steaming. Set the plate into the steamer basket. Cover the wok and steam the fish over high heat until the fish turns opaque along the backbone, 8 to 10 minutes. Stir the soy sauce and sugar together in a small bowl until the sugar is dissolved. Pour over the steamed fish. Heat the vegetable and sesame oils in a small skillet or saucepan over high heat just until they begin to smoke. Pour the hot oil over the fish. Stand back and watch it sizzle. Serve with steamed rice. This recipe yields 4 servings.

STEAMED WHOLE FISH WITH FRESH GINGER RECIPE BY TASTY



Steamed Whole Fish With Fresh Ginger Recipe by Tasty image

Here's what you need: fresh ginger, green onions, whole red snapper, canola oil, sugar, soy sauce, sesame oil

Provided by Rie McClenny

Categories     Dinner

Yield 4 servings

Number Of Ingredients 7

1 fresh ginger, 2 in (5 cm)
6 green onions
2 lb whole red snapper
3 tablespoons canola oil, hot
2 teaspoons sugar
2 tablespoons soy sauce
½ teaspoon sesame oil

Steps:

  • Bring a large pan of water to boil and set a steamer basket on top. Place a plate inside the steamer basket.
  • Peel the ginger with a spoon, then slice. Julienne half and set aside.
  • Cut the green onions into 2-3 inch (5-7 cm) pieces. Thinly slice half and set aside.
  • On the plate in the steamer, place the sliced ginger and cut green onions. Place the whole fish on top and cover with the lid. Steam for 8-10 minutes, or until the fish is cooked through--check by poking a chopstick through the thickest part of the flesh. Remove the fish from the steamer and transfer to a serving platter.
  • Make the sauce: In a small bowl, combine the sugar, soy sauce, and sesame oil. Mix well.
  • Scatter the sliced green onions and julienned ginger over the fish, then pour the hot oil and sauce on top.
  • Enjoy!

Nutrition Facts : Calories 381 calories, Carbohydrate 4 grams, Fat 13 grams, Fiber 0 grams, Protein 57 grams, Sugar 2 grams

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