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Steamed Fish [Nyonya Cooking]


Hello and welcome to Nyonya Cooking! Today’s dish is extremely simple Now, fish is a must during dinner on the eve of Chinese New Year It is believed that if you have fish at the beginning of Chinese New Year, it will bring prosperity and riches throughout the year So, that is why I want to introduce this dish, this recipe on how to prepare steamed fish There are many ways of preparing steamed fish This is my favourite method Let me show you the ingredients I’ve prepared a whole fish here It is very important to have the whole fish and not fillet Then, I have chilli which I’ve cleaned and removed the seeds 2 sprigs of spring onions, some pieces of ginger, I love ginger so I have quite a lot of it here and for the sauce, it’s very simple 1 tablespoon of water, 2 tablespoons of soya sauce 2 tablespoons of oil, 1 teaspoon of sugar, a few dashes of sesame oil and a few dashes of white pepper Now, to prepare the fish We just need to put these ginger pieces underneath the fish This is to get rid of the fishy smell Cut the spring onions lengthwise It doesn’t need to be uniformed This is just to allow the flavour of the spring onions to infuse into the fish Drizzle a capful of ‘shao xing’ wine on the fish This is the chinese cooking wine Put the fish into a wok filled with boiling water So, I’m going to steam this fish for about 20 minutes Meanwhile, you can prepare the other ingredients Just julienne the ginger, chilli and also the spring onions After 10 minutes, remove the fish from the wok to pour away the excess water Put the fish into the wok again Continue steaming for another 10 minutes After 10 minutes, remove fish from the wok Remove the ginger slices and spring onions Heat up oil and pour it over the fish This will give the fish a glossy finish Then, cook the soya sauce in a pan If you find it a little too dark, just add some water sugar, white pepper and a few dashes of sesame oil Bring to boil Pour the mixture onto the fish The next thing that we need to do is to garnish the fish with the ginger, chillies and spring onions which were cut earlier Place them all over the fish Now the dish is ready It is best served when it is piping hot That means it has to be served immediately after cooking It is very delicious and goes well with white rice So, I hope you enjoyed this recipe To those who are celebrating Chinese New Year, Happy Chinese New Year! Qong Xi Fa Cai! I hope that you will continue supporting Nyonya Cooking We will bring you more recipes after this Thank you Happy cooking!

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