![]() ![]() Cut the green section lengthwise into fine threads. It also imparts some flavor to the fish during steaming. The gap allows better circulation of steam to cook the fish evenly. Put the white sections on the plate below to fish to create a gap between the plate and the fish. ![]() ScallionĪs for the scallion, cut them into four to six cm sections. Keep the remaining julienned ginger for garnishing. Cut a few slits on the surface and insert some julienned ginger there too. If you steam the whole fish, insert the ginger slices into the belly of the fish. We cut the ginger into thin slices and fine julienne. You can find them in almost every Chinese fish recipes! They help to remove the unwanted smell and introduce their aromatic flavor to the fish. The three primary ingredients for Chinese steamed fish are ginger, garlic and, scallion. The essential ingredients: ginger, garlic, and scallions It is also used in another recipe Steamed spareribs with black bean sauce. I like to soak a piece of dried tangerine peel 陳皮, then chopped it finely and add to the black bean paste to give it an extra kick. Dried tangerine peelĭried tangerine peel has a rich aromatic flavor which pairs perfectly with black bean. This item is different from the fermented white soybean paste which is suitable for other recipes, such as Zhajiangmian 炸酱面. Note: There is another similar bean paste called mianchi 面豉. Spread the black bean paste on the top surface of the fish evenly. Test the saltiness of the paste, as you may not need to add any salt if you are using the store-bought, salted black bean paste. If you are using the ready-made black bean paste that has been salted, just mix with some sugar, sesame oil, and you have your own black bean paste ready.Put the black bean in a mortar with the garlic, some sesame oil, and sugar and blend it into a paste. If you are using the whole black bean, soak it in water until adequately hydrated before use.It may not look appetizing on its own, but once after cooking with other ingredients, it will transform even the most tasteless foodstuff into an umami-packed delicacy. It is the flavoring agent for many typical Chinese cuisines. The black bean sauceīlack bean is also called douchi 豆豉, which is the fermented black soybean. Boiling water helps to remove the fishy smell of the fish. Once you have cleaned the fish, it is a good practice to pour some hot water over the fish a few times. If you prefer to use the fish fillet, substitute the whole fish of equal weight in the recipe. garoupa 石斑 and soon hock 筍殼 (marbled goby). ![]() The most common fishes for steaming among the Chinese in Asia are tilapia, snapper, seabass, halibut, cod, pomfret 鲳. The flesh is relatively thin which allows the steam reaches the interior of the fish quickly, and cooked through the whole fish evenly. The ideal size of fish for steaming is between 500g to 1kg. Most Chinese like to steam the whole fish. Pay attention to the belly of the fish as this part is always neglected. Wash the fish under running water to remove all the dirt and blood. Clean the fish thoroughly to remove unwanted smellĬlean and gut the fish. Both recipes involve a similar technique, with a different set of seasonings. ![]() You may want to cross check some of the information in another recipe Steamed Fish with Ginger paste. Here is the detailed explanation on how to prepare steamed fish with black bean sauce. How to prepare steamed fish with black bean sauce (Chinese style) I may receive commissions for purchases made through links in this post. Please read my privacy policy for more info. Note: This post may contain affiliate links. I want to introduce how to make this traditional dish to you, and to those who already know about Chinese streamed fish, feel free to give me your thought, and hope some of the tips will be useful to you. It is also the main ingredients for steamed spareribs with black bean sauce and black bean chicken. Black bean (douchi, 豆豉) is the fermented bean which has a concentrated savory flavor. Steamed fish with black bean sauce 清蒸豆豉魚 is a traditional Chinese style cuisine popular among the Cantonese. ![]()
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