Steamed red fish

By LisaBraun

Steamed red fish
At New Year's Eve dinner, fish is indispensable on the table. It is precisely "fish" that means "surplus" and places more on life and symbolizes a good life in the coming year. Moreover, at New Year's Eve dinner, fish should be "whole fish"
Steaming is a more commonly used method in Cantonese cuisine, which can better preserve the delicacy of the fish. Red fish meat is tender and has less thorns. It is the choice of many Cantonese people at festive banquets. It is also the method of using steaming. It is simple and can taste the delicious flavor of the fish.

Recipe Recommendations

  • shallots two
  • coriander appropriate amount
  • garlic rice appropriate amount
  • ginger appropriate amount
  • soy sauce appropriate amount
  • salt appropriate amount

Steps for Steamed red fish

  • Make step 0
    1
    Prepare the necessary ingredients: red carp, spring onions, and cilantro.
  • Make step 1
    2
    Clean the red carp for later use.
  • Make step 2
    3
    Sprinkle a thin layer of salt on the back of the fish.
  • Make step 3
    4
    Massage the fish with your hands and let the salt penetrate into the fish.
  • Make step 4
    5
    Turn the fish over and sprinkle with salt and massage.
  • Make step 5
    6
    Sprinkle a layer of shredded ginger on the fish.
  • Make step 6
    7
    Sprinkle with a layer of garlic rice evenly.
  • Make step 7
    8
    Bring the water in the pan to the boil, add the fish and steam for 13 minutes.
  • Make step 8
    9
    Tear the onions into shredded onions by hand, and cut the garlic and rice for later use.
  • Make step 9
    10
    Pour away the overflowing water from the steamed fish.
  • Make step 10
    11
    Heat the oil in the pan and add appropriate amount of light soy sauce.
  • Make step 11
    12
    Use a spatula to stir constantly to heat the soy sauce.
  • Make step 12
    13
    Add the garlic and saute until fragrant.
  • Make step 13
    14
    Pour the hot sauce quickly on the fish.
  • Make step 14
    15
    Sprinkle a layer of shredded chopped green onion on the fish.
  • Make step 15
    16
    Sprinkle with shredded coriander and serve.

    • Steamed red fish Make Tips

    1. The steaming time depends on the size of the fish; I felt mine was quite large, so I steamed it for 13 minutes. 2. You don't need a lot of salt when rubbing it on the fish; a moderate amount is sufficient, otherwise it will be too salty. 3. The flesh of this fish is very tender, so there is no need to make cuts on its back. 4. Massaging the fish while sprinkling salt is to help the salt penetrate more evenly into the fish, making it more flavorful.

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