Recipe of Anthony Bourdain Cantonese Steamed Fish

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, cantonese steamed fish. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Cantonese Steamed Fish is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Cantonese Steamed Fish is something that I’ve loved my whole life.

Cantonese steamed fish is a traditional, simple dish often served as one of the final courses in a Chinese wedding banquet (right before the last rice and noodle course). That said, it's also a dish that can be found on home dinner tables on any old weeknight. Flavors of ginger, cilantro and green onion make this light and easy Cantonese steamed fish a standout dish for a quick weeknight dinner, or the perfect side for a full Chinese meal. Recipe from the Taste Of The Place cookbook.

To begin with this particular recipe, we must prepare a few components. You can cook cantonese steamed fish using 10 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Cantonese Steamed Fish:

1. Prepare 1 white meat fish, more or less 400 gr (I used trout fish)
2. Make ready 6 cloves garlic, minced
3. Prepare 4 inches ginger, thinly sliced into toothpicks size
4. Take 2 green onions, thinly sliced
5. Make ready 2 Tbsp seafood soy sauce (I used Lee Kim Kee Seasoned Soy Sauce for Seafood)
6. Take 2 Tbsp water
7. Prepare 1/4 tsp salt (if you like it a bit salty - I didn’t use any)
8. Prepare 1/4 tsp white pepper powder or to taste
9. Take 2 Tbsp sesame oil
10. Take slices red chili peppers for garnish

A classic and popular dish, this Cantonese style steamed fish is a fast and tasty way to prepare any type of white fleshed whole fish or fillet. It is a must-have dish for many families during the Chinese New Year as fish (余, yu) signifies abundance and affluence in Chinese culture. A steamed whole fish is a favorite on any Chinese table. This Cantonese steamed fish recipe with soy, scallion and ginger a a must-try fish recipe.

Instructions to make Cantonese Steamed Fish:

1. Wash and pat dry the fish with paper towel. Place the fish on top of a heat resistant plate.
2. Arrange garlic on top of the fish. Add soy sauce, water, salt (if you use some), and white pepper powder.
3. Heat water in a pot until boiling. Place the fish in the pot and cover it with the lid. Steam fish for 10 minutes. Remove from the heat.
4. Place green onions, ginger, and red chili peppers on top of the fish.
5. Heat sesame oil in a small pan until it’s very hot. Pour the oil on top of the fish.
6. Serve immediately over steamed white rice! Yum! 😋

A steamed whole fish is a favorite on any Chinese table. This Cantonese steamed fish recipe with soy, scallion and ginger a a must-try fish recipe. She said, "Steamed fish is easy. Topped with scallions, ginger, and delicious sizzling sauce. Quick, healthy, and easy!" And it was the perfect fool-proof recipe for a cooking newbie.

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