Steam Fish with Sauce
1 hour Recipe Yield:
4-6 servings Difficulty:
Medium recipe
Steam fish with sauce - a recipe for Chinese cuisine, you can use any fish, the main thing is that it has few bones - cod will work well. A very interesting moment when cutting fish is that it is cut at an angle of 45 degrees and thereby creates the effect of large pieces. Steam fish can be served on the plate in which it was cooked, before serving, decorate with red sweet pepper, herbs and pour over with hot sauce. The combination of these colors is pleasing to the eye and has a good effect on appetite.
Recipe Ingredients
Cooking Recipe
To cook a recipe of Chinese cuisine steam fish with sauce, if the fish is frozen, it’s okay to transfer it from the freezer to the refrigerator a day in advance, and after defrosting, cut it obliquely. Cod, grass carp or tench are very good for this recipe, but this dish can also be cooked from other fish. Dip the chopped fish with a napkin - if the fish was frozen, the napkin may stick, be careful. Roll the fish on all sides in starch. Do not be surprised that the fish was not salted beforehand, the sauce compensates for everything.
Peel the onion and cut into strips. Ginger is also peeled and cut into strips. The thinner the ginger straw, the better.
Pour vegetable oil (2 tablespoons) into the pan, put onion and ginger chopped into strips, mix. Pour in rice wine, soy sauce, add sugar, ground pepper and 3-4 tbsp. water. Mix everything, bring to a boil, boil for 2-3 minutes and the sauce is ready.
In another pan, heat vegetable oil (3 tablespoons) and put the fish. Fry the fish on both sides for 2 minutes. Put the fish on a plate and then steam for 7-10 minutes. After that, decorate the steam fish with chopped peppers, ginger, onions and herbs. Drizzle steamed fish with hot sauce and serve. You can also pour steamed fish with heated sesame oil before serving, so the fish will be much more flavorful.