Sunday, November 21, 2010

Chinese-Style Steamed Fish

There´s a new Turkish´s groceries store open near my house, which is about 15 minutes walking-distant and really makes me happy because I don´t have to go to Rüsselsheim anymore to get supply for halal meat.

The best thing about this store, besides the butchery items, they also sell fresh seafood in the store at reasonable price. Shrimps, forelle, dorade, mackerel are among the seafoods that always available at the store.

Last week I bought two pieces of dorade at the price of 6.20€. And since I´m in an attempt trying to lose some weight, I decided to make steamed fish.

I used recipe from Really simple and delicious but too bad I didn´t have cilantro (coriander leaves) and scallion (spring onion) which I believe will make the fish more tasteful. To make the fish more colourful, I used green & red pepper which i sliced very thinly.

Here is the recipe I cut & paste from the website:


1 live fish (about 1.5 lb or less)
2 inches ginger (peeled and cut into thin strips)
1 stalk scallion (cut into 2-inch length, and then cut into thin silken threads)
Some cilantro leaves
2 tablespoons cooking oil
1 tablespoon shaoxing wine or rice wine * I used rice vinegar


4 tablespoons light soy sauce
2 tablespoons shaoxing wine or rice wine* I used rice vinegar
2 tablespoons water
1/4 teaspoon sesame oil
3 dashes white pepper powder
2 tablespoons rock sugar (grind into powder form) or to taste


Clean the fish properly (remove scales, guts, gills, etc.) and pat dry. Blend the soy sauce mixture in a small bowl and set aside.

Lay the fish on a plate and drizzle 1 tablespoon shaoxing (or rice) wine on top of the fish. Top the fish with 1/2 of the cut ginger strips.

Heat up a wok with enough water for steaming. Wait for the water to boil. As soon as it boils, place your fish inside the wok, propped up with a small inverted bowl or a couple of wooden blocks (meant for steaming). Cover your wok tightly and set your kitchen alarm for 8 minutes.

As soon as the fish is done steaming, transfer it out from the wok. Discard the fish water and ginger strips. Lay the remaining ginger strips on top of the fish.

Heat up a pan over high heat and add 2 tablespoons of cooking oil, swirl around until it’s hot. Pour the hot oil over the steamed fish. Put the pan back onto the stove, add the soy sauce mixture and stir well. As soon as the sauce bubbles up and boils, pour the soy sauce over the fish. Topped with scallions and cilantro leaves and serve the steamed fish immediately with white rice.

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