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Chinese-Style Steamed Fish


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4

Ingredients

4 portion(s)

Chinese-Style Fish

  • 1 whole fresh fish, scaled and cleaned (400 - 600 g)
  • rock or sea salt, to taste
  • 800 g water
  • 10-15 slices ginger, fresh & shredded
  • 1 shallot, shredded
  • 20 grams oil
  • 20 grams light soy sauce
  • 20 grams dark soy sauce
  • 10 grams sesame oil
  • 1 teaspoon castor sugar
  • 2 teaspoon Chinese Rice Wine, or cooking wine ( optional)
  • --- chopped coriander root
  • coriander leaf for garnish
5

Recipe's preparation

    Method- Use a full fish with head and tail, great for presentation
  1. Make a cut diagonally on surface of fish body.  Rub salt on both sides and cavity of fish.


     


    Ginger pieces/slices on top (and bottom if u like) and inside fish cavity.


     

  2. Line Varoma tray with baking paper and place fish on top.


     

  3. Place water into the mixing bowl and boil 7 min/Varoma temp/speed 1.

  4. Place Varoma dish into position.


    Steam 30 - 40 min/Veroma temp/speed 3.

  5. Once cooked, transfer steamed fish on to a plate.


    Remove ginger from fish (optional).  Place chopped spring onion on top of fish and maybe some chopped fresh coriander roots.

  6. Pour out left over water in mixing bowl.

  7. Place oil, soy sauce(Drunk sugar and wine, mixing bowl and cook 1-2 min/100 C/ speed 1.


     


    (Or you can heat up a wok, add peanut oil and fry off sauce, when boiled pour over fish) 

  8. Pour sauce over fish and serve immediately. 


    Add coriander leaves as garnish

10

Accessories you need

11

Tip

Serve with fresh rice and steamed chinese veggies


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • The flavours were very nice

    Submitted by Melinda Hutchison on 15. February 2017 - 15:06.

    The flavours were very nice

    [size= 10pt; font-family: 'Arial','sans-serif']Melinda Hutchison [/size][size= 10pt; font-family: 'Arial','sans-serif']| Customer I[/size]

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  • Steamed fish is the best way

    Submitted by T-Hardy on 26. July 2016 - 11:41.

    Steamed fish is the best way to keep the nutrition and taste. It is hard to control the heat and timing.

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  • So simple and easy to make

    Submitted by Michelle_D on 18. November 2015 - 01:54.

    So simple and easy to make and yet it tasted like restaurant quality! thank you for sharing!! Will definitely be making it again tmrc_emoticons.)

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  • I used 3-4 shallots. 1 seemed

    Submitted by Dena on 9. June 2014 - 18:33.

    I used 3-4 shallots. 1 seemed too little as I love eating the sauce and shallot with rice. Great recipe.

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