Steamed Whole Fish Recipe

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Steamed Whole Fish Ingredients

2 lb whole fish (cleaned weight)
1 rock cod, flounder, pomfret
2 tsp salt
4 scallions
1 tbsp ginger slivers
1 cup stock
1 tbsp dry gin
1/2 tsp sugar
1 cornstarch paste
2 tbsp peanut oil
1 sprig chinese parsley

A Recipe for
Steamed Whole Fish

He who eats alone chokes alone.
Proverb

Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

This Steamed Whole Fish recipe is one of many in our Asian Category.

It's so beautifully arranged on the plate - you know someone's fingers have been all over it.
Julia Childs

This Recipe for Steamed Whole Fish is one of thousands in the Recipes-to-go Asian Cookbook.

Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

Steamed Whole Fish Recipe
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Look, there's no metaphysics on earth like chocolates.
Fernando Pessoa

Food Tip
To reduce the fat in ground beef patties and meatloaf, pat the cooked burgers and meatloaf with a dry paper towel. This can lower fat by as much as 50%

This is a recipe for Steamed Whole Fish from the recipe cookbook of Recipes-to-go (Asian)

Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.

Steamed Whole Fish recipe - a tasty recipe for you to add to your collection!
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world.
Robert Orben

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Watermelon --it's a good fruit. You eat, you drink, you wash your face.
Enrico Caruso

“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.”
Pearl Buck (1892-1973) American Nobel Prize winning author.

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The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them.
Ralph Waldo Emerson

Steamed Whole Fish

Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.
Voltaire

Steamed Whole Fish Directions

For more people, use more than one fish. Each fish should be no more
than 2 lbs. unless you have a very large steamer. Have your
fishmonger clean and scale fish, leaving head and fins intact. You
can tell if fish is fresh by the clearness of the eyes and a red tint
on the inner edge of the gills. Wash and pat dry, rub with salt.
Allow to stand at room temperature for
30 minutes.

On both sides of fish, make parallel diagonal cuts 1" apart through
meaty section. Trim and shred scallions diagonally in 2" lengths.
Peel and shred fresh ginger root. Place pieces of scallion and ginger
in cuts.

Place fish on greased plate. Steam at rapid boil for 15 to 25
minutes, depending on size. Fish is cooked when you can flake flesh.
Overcooking will toughen flesh, so watch closely.

Heat peanut oil in beaker or small saucepan. In wok, heat stock, gin
and sugar. When fish is cooked, remove from steamer. Drain juices
into stock mixture. Thicken slightly with cornstarch paste. Pour hot
oil, then stock mixture, over fish. Garnish with Chinese parsley.
Serve.

Serves: 6

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