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Basic Steamed Fish |
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Print this Recipe
Allow about 1/2 pound for each serving.
1/2 pound fish fillets
Steamed Fish Topping: Basic
1. Have fish cleaned and scaled, but left whole. Rinse in cold water. Dry well with paper toweling; then rub lightly with salt, inside and out. Place in a shallow heatproof dish. (If fish is too large, cut it in two.)
2. Prepare any of the topping mixtures "Steamed Fish Topping: ..." and spread over fish.
3. Steam until done (see HOW-TO, _Steaming and BACKGROUND, 06- Techniques of Chinese Cooking; STEAMING). (Allow about 30 minutes for a 2 1/2-pound fish; 20 minutes for a 1 1/2-pound fish; 15 minutes for a 3/4-inch thick fish steak; and 7 to 10 minutes for a thinly sliced or flatfish.)
4. Garnish fish with shredded scallions and Chinese parsley. Serve immediately.
VARIATIONS:
* In step 3, during the last 10 minutes of steaming, top whole fish with several clams in their shells (scrub them clean first). The shells will open when steamed.
* In step 3, steam 2 cakes of bean curd, sliced or cubed, with the fish.
* Steam the fish, topped only with 1/2 teaspoon salt, 2 slices fresh ginger root and 1 scallion, both shredded. Then heat 1/4 cup peanut oil to smoking and pour over fish. Sprinkle immediately with 3 tablespoons soy sauce and serve at once, garnished with shredded scallion.
* Steam the fish, topped with a mixture of 2 tablespoons sherry, 1/2 teaspoon salt and 1 teaspoon ginger juice. Then serve with a Five Willow or sweet-and-pungent sauce poured over (see Seasonings and Sauces).
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
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