Cantonese Style Steamed Fish
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1 rate
Preparation : 15 min
Cooking : 20 min
Total time : 35 min Rest : 0 min
4 people
3 spring onion
18 g fresh ginger
1 bunch coriander, roughly chopped
3 red chillies, thinly sliced
200 ml soy sauce
1 lime juice
4 g salt
1 g sugar
250 ml water, boiling
1.2 kg pink snapper or any light flesh fish (approx. 1.2kg)
30 ml canola or vegetable oil
Associated products
Tips
1. If you have the Creative Kit. If not slice them finely. 2. Use any other light flesh Fish. Remove the head of the Fish if it does not fit in the XXL Steamer.
RECIPE STEPS
1
Configure the CE into FOOD PROCESSOR mode with the Midi Bowl and the Julienne Blade 1 . Julienne the Spring Onions and Ginger and set aside.
- 3 spring onion
- 18 g fresh ginger
Robot
2
Make three diagonal incisions parallel to the bone lines and rub the skin of the Fish with ½ Tsp of Salt. Stuff the cavity of the Fish with 1 / 3 of the Spring Onions, Ginger, Coriander and Chillies.
- 3 spring onion
- 18 g fresh ginger
- 1 bunch coriander, roughly chopped
- 3 red chillies, thinly sliced
- 4 g salt
- 1.2 kg pink snapper or any light flesh fish (approx. 1.2kg)
3
Reconfigure the CE with the Metal Bowl. Add the Soy Sauce, Canola Oil, Salt, Sugar, Lime Juice, 1 / 3 of the Ginger and the boiling Water into a Metal Bowl and run EXPERT / 30 sec / Speed 3 / 120 o C to mix.
- 18 g fresh ginger
- 200 ml soy sauce
- 1 lime juice
- 4 g salt
- 1 g sugar
- 250 ml water, boiling
- 30 ml canola or vegetable oil
Expert
00:30 / 3 / 120°C
4
Insert the Steamer Basket (Internal) and arrange 1 / 3 of the Spring Onions, Coriander and Chillies onto the dividing plate.
- 3 spring onion
- 18 g fresh ginger
- 1 bunch coriander, roughly chopped
5
Cut a piece of kitchen paper large enough only to prevent the Fish sticking. Perforate this piece of paper with a skewer to allow steam circulation. Place the cut and perforated piece of kitchen paper on the base of the XXL Steamer and lay the stuffed Fish on top.
Arrange 1 / 3 of the Spring Onions, Ginger, Coriander and Chillies on top the Fish and place the Steamer Lid onto the XXL Steamer.
6
Insert the Steamer Basket (Internal) into the Metal Bowl and attach the XXL Steamer loaded with the stuffed Fish. Select COOKING and run Steam / 20 min / Speed _ / 120 C or until cooked through. Check that the Fish is cooked by inserting a butter knife in between the bones to test that it goes in cleanly.
XXL Steamer
20:00 / / 120°C
7
Carefully remove the Fish from the XXL Steamer and discard the kitchen paper. Place the Fish on a serving tray with enough depth to contain the Sauce. Spread the Spring Onions, Ginger, Coriander and Chillies from the Steamer Basket (Internal) directly onto the steamed Fish. Pour the Sauce over the Fish in a quantity to taste.
8
Serve immediately.
Michael McDonald
1 comment
beautiful and simple dish, wish I had to bigger steamer to keep on head and tail during cooking