Fish is a must dish during Chinese New Year because it symbolizes good fortune. In Chinese, the word for “fish,” “yu,” has the same pronunciation as the word for “abundance.” So how to cook steamed fish, so it's super tasty, delicate, and won't be fishy? Stay tuned for all the cooking tips!
For the steamed fish: 1 whole (1 1/2 pounds) striped bass, gutted, descaled, and cleaned 3 stalks scallions 6 slices ginger 1 teaspoon avocado oil, or replace with other cooking oil
For the sauce: 1/2 cup water 1/2 cup soy sauce 2 stalks scallions, cut into 1-inch pieces 2 sprigs cilantro, cut into 1-inch pieces 2 slices ginger 1 small shallot, cut into cubes 1 teaspoon dried shrimp
For the toppings: 2 stalk scallions, julienned 3 slices ginger, julienned 1/8 red bell pepper, julienned 4 tablespoon avocado oil, or replace with other cooking oil
Fish is a must-eat dish during Chinese New Year because it symbolizes good fortune.
In Chinese, the word for fish, yu, has the same pronunciation as the word for abundance.
How do you cook steamed fish that is super delicate, tasty, and not fishy at all?
Stay tuned for all the cooking tips.
The striped bass is descaled, gutted, and cleaned.
Use a paper towel to pat dry it, and remove any remaining blood.
This step seems so simple,
but this is an important cooking tip to make the steamed fish tasty and not fishy.
Place a paper towel along the sides of the fish so it won't be slippery.
On the inside of the fish, cut along the sides of the spine without cutting through,
so the fish can cook through faster.
Let's also trim the towel to make it a little prettier.
Over low heat, place in the water, soy sauce, scallions, cilantro,
ginger, shallot, and dried shrimp.
If you are allergic to shrimp, you can also opt it out.
Cook until aromatic for about 5 minutes.
Turn off the heat and wait until it is cool.
Remove all the aromatics.
On a plate, place the scallions on it.
This is another great cooking tip.
It will raise up the fish, so it will cook faster and have a very delicate texture.
It will also make the fish more aromatic.
Put the fish on the plate.
Brush a thin layer of avocado oil or other cooking oil on the fish.
It's like a protective layer so the moisture of the fish remains inside.
Place the ginger over the fish.
Ginger will also help to remove the fishy taste.
In a large steamer over high heat, bring water to a boil.
Transfer the fish inside, cover the lid, and steam for 6 minutes.
You can add another 2 minutes for every half pound.
Carefully take out the fish.
Discard the liquid.
This is another essential cooking tip.
The liquid is very fishy, so we don't want to keep it.
Also remove the ginger and scallions.
Add the green parts of the scallions, ginger, the white parts of the scallions,
and a little more of the green parts of the scallions, red bell peppers.
In a small pan over high heat, add the avocado oil or other high smoking point oil,
and heat it up until smoking hot, for about 2 minutes.
Pour the hot oil over the fish and add the sauce on the side.
The fish was so delicate, delicious, and aromatic.
It just instantly melted.
I hope everyone enjoyed today's episode.
Happy Chinese New Year!
