Asian steamed fish food network.

Steamed Whole Rockfish A whole fish is a must at a Chinese New Year banquet. It signifies abundance. Instead of rockfish, a West Coast specialty, try any fish small enough to fit into your wok or steamer, such as snapper, trout or whitefish. For less festive occasions, fish fillets or steaks will do, too.

Step 2. Set a bamboo steamer in a wok or a large, deep skillet. Add 1 inch of water to the wok or skillet and bring to a boil. Line the inside of the steamer with the cabbage leaves. Combine the sesame oil and the remaining 1 tablespoon of grapeseed oil and brush all over the fish. Read 97 Asian Recipes today. Be inspired and dig in to the recipes, guides and tips tricks and hacks on Food Network. We use cookies to enhance your experience, for analytics and to show you offers tailored to your interests on our site and third party sites.

Authentic Chinese Steamed Fish | Omnivore's Cookbook. Omnivorescookbook.com Stuffed with ginger and green onions, the whole fish is steamed until flaky, tender, and juicy. It’s then quickly seared with an aromatic infused hot oil that makes the fish extra fragrant. Steamed whole fish is a classic dish in Chinese home cooking. The sweet and tangy flavor of Asian pears is beautiful when steamed but replace for Bosch or Anju if you can't find Asian pears. Cake : This very simple recipe for sponge cake includes an eggy batter steamed for 25 minutes into a moist and delicious cake that you can eat plain or with fruit compote. Though it may take a couple of hours to prepare, Kelsey's immensely flavorful pork stir-fry is well worth the wait. First she roasts pork loin with a sweet-and-tangy peach barbecue sauce (with ginger, garlic and soy Asian notes) and then stir-fries the cooked meat with a medley of vegetables and aromatic Chinese five-spice powder.

Place fish in a shallow baking dish. Combine soy, ginger and sweet chilli sauce, then pour over fish. Cover with foil and bake for 8 minutes, or until just cooked through. Serve fish on rice, drizzled with sauce and garnished with spring onion. This recipe is quick, healthy and delicious. You might want to think of it as a jumping-off point for other steamed fish dishes. In fact, if – like most of us – you’re recovering from a month or two of holiday overindulgence, this little gem could enter your regular rotation as a lighter dish for the new year.