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Chinese style Steamed Fish

My favorite way to eat fish.  Just make sure there are no scales left on the skin if you are steaming whole fish.  I once bought fish fillets from Whole Foods – Chilean Sea Bass.  Unreal good stuff.  Costed a lot though.  Sometimes you have to spoil yourself and get the best.

STEAMED FISH

Sprinkle salt on cleaned fish (or fillet), lay stalks of green onion over.  Place in steamer or wrap with foil, and put in pan of water.  Boil water until fish is done.  To check,  poke a chopstick or toothpick in center.  If it comes out “clean”, fish is done.

Put fish on a bed of chopped Chinese parsley or pak choi if desired.  Put lots of Chinese parsley over the fish too.

throw in chopped ginger, garlic, onions, soy sauce in hot oil, add a little water, heat until slightly smoking

Sauce:

In a small fry pan, heat up about 1/4- 1/2 cup of peanut oil, add in lots of chopped garlic, ginger, green onion.  Stir on medium high heat until garlic & onion are cooked.  Add about 1/4 – 1/2 cup of shoyu (optional:  add a little water), stir, bring heat up high so this mixture starts smoking a little.  Pour over fish.

heat small amount of peanut oil in dry pan until smoking

Oil:

Most important part – rinse out and dry completely the small fry pan.  Heat up pan to make sure there is no moisture in remaining.  Put about 1/4 cup or less of peanut oil in hot pan, turn up heat to high until the oil is smoking a lot.  Pour hot oil over the prepared fish.

This part is messy because the oil will sizzle upon contact with fish, so put newspapers or something around the plate for easier cleanup.

 

Eat hot.  Yum!

About The Author

Aunty is a new senior citizen and loving this phase of her life. Less responsibilities, less fear of being weird, able to do more of the things that I want to do! Older, yes, slower, yes, but life is even more wonderful in my golden years and I look forward to even goldener ones.

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