Chinese Style Oven Baked Fish
Oct 16, · How to Make Chinese Style Oven-Baked Fish. Preheat the oven to degrees F. You can use any type of white fish such as cod, halibut, sea bass or tilapia for this recipe. Place a 6oz fish fillet on a piece of parchment paper horizontally. Drizzle 1 teaspoon of sesame oil over the fish /5(49). Apr 01, · If you’re heading to your grocer or wet market this weekend, get a fresh fillet of cod (or your favourite white-fleshed fish like red snapper, garoupa, etc) and prepare this classic Cantonese-style favourite, steamed cod with special soy sauce.5/5(11).
The weekend is almost here! And have I got a healthy, nutritious, but oh-so-tasty meal idea for you and your family!
Coc fishy to you? You bet! Cod is one of my favourite options for a steamed fish dish. The mildly creamy and sweet-tasting flesh makes it an incredibly versatile fish for various cooking methods and combinations of condiments. Cod chlnese delicious pan-fried, baked, or steamed. Though bow the steep prices of fresh cod these days like everything else! Just as important as the choice of fish when it comes to preparing steamed fish, I truly feel that the sauce dressing t makes or vish the ro Well, it took me a while to experiment with different recipes, and this one, by far, does it for me!
This home-cooked soy sauce dressing is incredibly easy to make, and makes enough for at least 3 to 4 full servings i. Use any heart-healthy but neutral-tasting oil of your choice. Sharing is caring! Remember to share your pics on Instagram and tag foodelicacy or foodelicacy. Tags asian chinese dinner fish lunch sauce steamed Celia Lim I'm a baker at heart, self-taught cook, recipe developer and avid photographer.
Here, you'll find all things sweet and savoury and Asian-inspired cuisine that's easy to cook and delicious to eat. Hi Fidh, thank you for sharing! The corn starch gives the fish a nice, glossy sheen all over and a smoother mouth feel.
I have been looking for a nice cantonese steamed cod fish recipe and yours is the chosen one. Tq for this. Noob question here,why rub cornstarch? Hi Ruby, thank you for trying this and sharing! Glad you like how this turned out! How to make chicken caesar salad at home use this sauce with other steamed fishes too, like red snapper, garoupa, etc. Hi Celia, I made this dish over the weekend using your recipe.
A bit of work required but worth the effort. It turned out yummy. Thanks for the recipe? Fizh email address will not be published. Save my name, email, and website in this browser for the next time I comment.
I'm a baker at heart, self-taught cook, recipe developer and avid photographer. Jump to Recipe. Continue to Content. Instructions Preparing the fish: Remove scales and rub some salt about 1 tsp all over the fish and rinse with water. Pat dry with paper towel. Now rub what percentage of breast biopsies are cancerous all over, and place into a heat-proof steaming dish.
Cover with cling wrap and set aside. Preparing the sauce: Wash Chinese coriander, and cut a 4-cm 2-inch length from the stalk end, keeping the roots. In a small saucepan set over medium heat, bring water to a boil. Add coriander head hos roots, and boil for about 15 minutes. Discard coriander, add rock sugar and continue to simmer until rock sugar dissolves. Add light soy sauce, dark soy sauce, and chicken stock granules powderand stir to combine well. Taste it should be just slightly salty with a hint of sweetness.
Add more sugar if too salty, or more water if sauce thickens. Bring back to boil for a minute, then turn off heat, and codd aside. Preparing the garlic-ginger flavoured oil: In a small saucepan, heat up oil over medium heat. When oil filleg just hot, put in chopped garlic. Keep stirring to fry evenly, until garlic just starts to turn golden brown do not over-cook, otherwise the garlic will how to cook cod fish fillet chinese style bitter-tasting.
At this point, immediately sieve fih the garlic and drain on paper towel, leaving oil in the saucepan. Now put in the sliced ginger strips, and stir-fry in the oil until it turns golden brown at the edges. Sieve out from the filet, leaving the oil in the saucepan for later. Cooking the fish: Prepare the steamer. When water comes to a rapid boil, steam fish over cooj heat for 12 to 15 minutes depending on the size of your fish.
Test for doneness with a fork. If the flesh easily flakes off, fish is done. Meanwhile, shred spring onion, and soak in water until it curls up about 1 - 2 minutes. Drain and set aside. When fish is done, drain the juices from the dish. Place fried garlic, ginger strips and shredded spring onion styl top. Heat the garlic-ginger oil in the saucepan until very hot. Drizzle 2 - 3 tbsp of oil over the fish, followed by 2 - 3 tbsp or to taste of special soy sauce. Serve fille. Did you make this recipe?
Tags asian chinese dinner fish lunch sauce steamed. Celia Lim I'm a baker at heart, self-taught cook, recipe developer and avid photographer. Facebook Instagram. Lyn February 23, at pm.
Celia Lim June 24, at pm. Leave a Comment Cancel Your email address will not be published.
Which fish is commonly used in Chinese cooking?
By: Author Char. The fish fillet is oven-baked in parchment paper with fragrant sesame oil and fresh ginger, then the sauce is drizzled on to the fish at the last minute just before serving.
The scallions and cilantro on the top add freshness and fantastic flavor. Delicious, easy and healthy! Steamed fish is a popular Cantonese dish found in many Chinese home dining tables, but elegant enough to also be served at multi-course banquet dinners. The fish is delicate yet flavorful, paired with an amazing sweet soy sauce mixture, and topped with fresh scallions and cilantro for a nice flavor contrast.
Traditionally, the whole fish is served. My kids are not a big fan of this presentation as the fish tail and head are left intact; yes, with eyes and all! Here is an easy, practical way to replicate the delicious flavors of Chinese Steamed Fish in the oven! After it is cooked, the sauce is drizzled on to the fish. Finally, fresh scallions and cilantro and perhaps a few slices of red chili for heat and color are placed on the fish just before serving. Place a 6oz fish fillet on a piece of parchment paper horizontally.
Drizzle 1 teaspoon of sesame oil over the fish, then season with salt and pepper. Roll and fold the left and right sides of the parchment paper down towards the fish, then tuck the parchment paper under each side of the fish.
Note: There are various methods of folding parchment paper to bake fish. You may fold the paper using whichever method you prefer as long as it creates a fairly good seal and where you can easily tear the paper to pour the sauce over the fish when it is done cooking. Depending on the thickness of the fish filet, it will take about 10 to 15 minutes to cook.
Take the fish out of the oven after 10 minutes, then test the doneness of the fish by flaking it with a fork. As soon as the fish is done, tear the parchment paper horizontally across the fish, then pour the sauce all over the fish.
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Thanks Char, looks very nice and I will try it tomorrow. What do you think of preparing the sauce in advance and marinating the fish in the sauce for half an hour before baking it? Is there a reason you prefer adding the sauce after its baked?
Thanks Rashmi. Hi Rashmi! I feel that if you marinate the fish in the sauce, and cook it with the sauce, the marinade will end up overpowering the delicate flavors of the fish. Cooking it with the sauce will give you a different flavor profile for this dish. I recommend trying both methods and seeing which one you prefer. I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
No more staring at your fridge wondering what to make for dinner. Just pick a sauce and match it with what ingredients you already have! This post may contain affiliate links for your convenience. This means that if you make a purchase, I may receive a small commission at no extra cost to you. View my disclosure policy for details. Thank you for your support! Jump to Recipe.
Continue to Content. Prep Time 10 minutes. Cook Time 15 minutes. Total Time 25 minutes. Instructions Preheat the oven to degrees F. Place the fish fillet on a piece of parchment paper horizontally. Place sliced or julienned ginger over the fish. Fold the parchment paper up over the bottom part of the fish, then fold it down to cover the top half of the fish. Place the wrapped fish on a baking sheet, then place the baking sheet in the oven.
While waiting for the fish to cook, prepare the sauce by combining water, soy sauce, Shaoxing wine, sesame oil, sugar, and a dash of white pepper. Garnish with fresh cilantro, scallions, and sliced or julienned red chili.
Serve immediately. Recommended Products As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Did you make this recipe? Mapo Eggplant. Click here to cancel reply. Ghinwa Wednesday 17th of February Thank you! I added lemon some zest! Char Thursday 18th of February Thanks so much for leaving this comment, Ghinwa! I'm so glad that you enjoyed this recipe!! Char Monday 7th of September Char Tuesday 28th of April Spending too much money on takeout?
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