Hong Kong Style Steamed Fish is a classic Cantonese dish that is simple to prepare but packs a delicious punch of flavour. This dish is a staple in many Chinese households and is often served at special occasions such as weddings and Chinese New Year celebrations.
Steamed fish is a healthy and light meal that is perfect for those who are watching their diet.
To make the most delicious Hong Kong Style Steamed Fish, you need to start with fresh fish. While live fish is preferred by some, it is not always readily available. Fresh frozen fish is a great alternative, just make sure it is properly thawed before cooking.
The fish is then steamed with a variety of aromatics such as ginger, spring onions, and coriander.
Once the fish is cooked, a hot oil and light soy sauce dressing is added to finish the dish. This simple yet flavourful dish is perfect for those who are looking for a healthy and satisfying meal.
Key Takeaways
- Hong Kong Style Steamed Fish is a classic Cantonese dish that is simple to prepare but packs a delicious punch of flavour.
- Fresh fish is essential for making the most delicious Hong Kong Style Steamed Fish.
- This dish is perfect for those who are looking for a healthy and satisfying meal.
Hong Kong Style Steamed Fish Overview
If you're looking for a healthy and delicious meal, Hong Kong Style Steamed Fish is a great option for you. This dish is a staple in many Chinese families and is often served at special occasions and family gatherings. The dish is easy to prepare, and the result is a perfectly steamed fish that's juicy, tender, and full of flavour.
Key Ingredients
The key ingredients for Hong Kong Style Steamed Fish are simple and easy to find. You will need a fresh whole fish, ginger, and green onions. For the sauce, you will need soy sauce, sesame oil, and sugar. These ingredients are all readily available in most supermarkets.
Culinary Techniques
To prepare Hong Kong Style Steamed Fish, you will need a steamer. The fish is first cleaned and then seasoned with ginger and green onions. The fish is then placed on a plate and steamed until it's cooked through. A hot oil is then poured over the fish, creating a sizzling sound and releasing the aroma of the ginger and green onions.
The sauce is then poured over the fish, and it's ready to serve. This dish is not only healthy but also easy to prepare, making it a great option for busy weeknights or special occasions.
Preparing and Cooking the Fish
Selecting the Right Fish
When it comes to steaming fish, it is essential to choose the right type of fish. For Hong Kong-style steamed fish, it is recommended to use a fresh whole fish that is around 500-800g in weight. Popular choices include sea bass, snapper, and grouper. You can also use fillets if you prefer, but a whole fish is more traditional and will provide a richer flavour.
Marinating and Seasoning
Before steaming the fish, it is important to marinate and season it properly. First, rinse the fish and pat it dry with a paper towel. Then, season the fish with a pinch of salt and white pepper both inside and outside of the fish. You can also add some aromatic ingredients such as garlic, spring onion, and cilantro to enhance the flavour. Finally, drizzle some light soy sauce and cooking oil over the fish.
Steaming Process
To steam the fish, you can use a wok with a steaming rack or an electric steamer. If you are using a wok, fill it with water and bring it to a boil. Place the fish on a heatproof plate, and then place the plate on the steaming rack. Cover the wok with a lid and steam the fish for around 12-15 minutes, depending on the size of the fish. If you are using an electric steamer, follow the manufacturer's instructions for steaming fish.
Garnishing and Serving
Once the fish is cooked, remove it from the steamer and discard any liquid that may have collected in the dish. Garnish the fish with some fresh cilantro and spring onion. You can also add a few drops of hot oil to enhance the umami flavour. Serve the fish hot with some steamed rice.
Frequently Asked Questions
What's the best type of fish to use for a traditional steamed fish recipe?
The best fish to use for a traditional steamed fish recipe is a whole fish that is fresh and has firm, white flesh. Some popular choices include sea bass, red snapper, and tilapia. You can also use fish fillets if you prefer, but make sure they are thick and have the skin on to keep the flesh moist during steaming.
Can you walk me through the steps to perfectly steam a fish, Chinese style?
Sure! First, clean and scale the fish, then make a few slits on both sides of the fish to help it cook evenly. Place the fish on a heatproof plate and sprinkle with salt and white pepper. Steam the fish for about 10-12 minutes until it's cooked through. In a separate pan, heat up some oil until it's smoking hot, then pour it over the fish. Top with ginger and spring onions, and pour over a mixture of light soy sauce and hot water. Serve immediately.
What are the key ingredients for that zingy ginger and spring onion sauce?
The key ingredients for the ginger and spring onion sauce are ginger, spring onions, oil, light soy sauce, and sugar. You can also add some hot water to the sauce to thin it out and make it easier to pour over the fish.
Is there a secret to getting that authentic Hong Kong style flavour?
The secret to getting that authentic Hong Kong style flavour is to use fresh, high-quality ingredients and to steam the fish just until it's cooked through. You also want to make sure the sauce is balanced and not too salty or sweet.
How do I choose fresh fish suitable for steaming?
When choosing fish for steaming, look for fish with clear eyes, shiny skin, and a firm texture. The gills should be bright red, and the fish should smell fresh and not fishy. If you're buying fillets, make sure they have the skin on and are thick enough to hold their shape during steaming.
Could you give me a simple recipe for a steamed fish fillet with garlic?
Sure! Clean and scale the fish fillet, then season with salt, white pepper, and minced garlic.
Steam the fish for about 8-10 minutes until it's cooked through.
In a separate pan, heat up some oil until it's smoking hot, then pour it over the fish.
Top with chopped coriander and serve immediately.