This is a very easy recipe to make yet the steamed fish looks quite majestic, so it’s a great dish to serve during holiday parties. Even kids will love the steamed fish’s sweet, delicate flavor; in fact, it’s a great way to get them to eat fish.
Chinese Steamed Fish Recipe
This is very easy to make yet looks quite majestic, so it’s a great dish to serve during holiday parties.
Ingredients
Chinese Steamed Fish Ingredients
- 1/2 Cup chicken stock (1/2 cup water, plus 1/4 chicken bouillon cube or 1/4 teaspoon chicken powder)
- 2 tablespoons Soy Sauce
- 1 tablespoon sesame oil
- 1 tablespoon Shaoxing wine (Chinese rice wine)
- 1 tablespoon sugar
- 2 kilos lapu-lapu scaled and gutted
- 1 leaf Baguio pechay
- 3 stalks Leeks plus 4 stalks sliced thinly, white part only
- 2 teaspoons Salt
- 1 piece ginger peeled and sliced thinly
- 3 tablespoons canola oil
- cilantro (wansoy) leaves
Instructions
- Combine chicken stock, soy sauce, sesame oil, Shaoxing wine, and sugar in a bowl. Set aside.
- Pat fish dry with paper towels. Using a sharp knife, make 3 diagonal cuts on the thickest part of the fish; do the same in the opposite direction, making a diamond pattern. Repeat on the other side of the fish.
- Place cabbage leaf and 3 whole leeks in a heatproof shallow bowl or deep plate large enough to fit the whole fish comfortably, but small enough to fit in your steamer.
- Rub fish with salt and place it on top of the leeks. Steam for 10 to 15 minutes or until fish is cooked.
- Transfer to a serving platter. Top fish with sliced leeks and sliced ginger.
- In a small pot, heat oil over high heat just until smoking; pour oil over fish. Pour chicken stock mixture over then top with cilantro. Serve immediately.
Tried this recipe?Let us know how it was!
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