Tuesday, March 10, 2015

Cantonese Soy Sauce Steamed Fish 豉油蒸魚

Cantonese Soy Sauce Steamed Garoupa

Cantonese X Teochew Dinner

1 fresh whole fish
salt
vegetable oil
spring onion, julienned (I didn't add any as I hate the taste of spring onions)
cilanto, julienned

Sauce:
3 tablespoon water
1 tablespoon light soy sauce (adjust to taste)
1 teaspoon dark soy sauce
1 teaspoon sugar
1/4 teaspoon sesame oil
white pepper

1) Gently rub salt & oil on the surface of the fish.

2) When the water is boiling, place fish on a plate & into a steamer over high fire. Steam for 8-12 minutes, depending on the size of the fish. Eg. a 500g fish will be cooked in 8 minutes.

3) In a small bowl, whisk all the sauce ingredients together & side aside.

4) In a small pan, heat up 1 tablespoon of vegetable oil.

5) Once the fish is cooked, remove it from steamer & drain way the liquid in the plate. Sprinkle chopped spring onions & cilantro on steamed fish. Drizzle hot oil & sauce over the spring onions & cilantro.

6) Serve immediately.


Note: The original recipe requires one to rub salt, corn starch & vegetable oil on the fish but I omitted corn starch as it makes the steamed fish artificially smooth in a bad way. Chinese cooking often coats the meat, prawns & fish with a thin layer of corn starch before cooking them to give them a smooth texture after they are cooked. I simply detest that fake smooth texture brings on by the corn starch. Therefore, I always skip this step.


蒸魚秘訣:
• 用少許鹽、油抹勻魚身,蒸出來的魚會更嫩滑、鮮味。

• 因海鮮含較豐富蛋白質,要用明火猛力蒸才能鎖住肉汁,令魚肉更爽、更滑。

• 蒸魚時要待水大滾才放入蒸,時間視乎魚身大小和厚薄,一般十二両鮮魚要蒸十至十二分鐘。

• 後即時倒去魚汁,撒下芫茜、蔥絲後淋上滾油,再淋上預備好的蒸魚豉油。

蒸魚豉油製法:
3湯匙水,1-2湯匙生抽,1茶匙老抽,1茶匙糖,少許胡椒粉、麻油。


Adapted from http://irenechanwai.mysinablog.com.

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