Asian Steamed Fish Recipes

Chinese Steamed Cod Fish Recipe Ginger Sauce I …

WEBJan 9, 2020 · Air fry the pouch from frozen at 320F for 25 minutes or bake the pouch at 425F for 25 minutes or until the fish is buttery flaky. Heat …

Rating: 5/5(47)
1. Slice the cod fillet into two equal weight pieces, ½ lb each fillet. Pat dry with a paper towel.
2. Fold one piece of the parchment paper in half and place 1 fish fillet in the center and closer to the seam. Repeat with the other half of the fish.
3. Season each filet with ¼ tsp coarse salt, 1 tbsp coconut aminos, and 1 tsp toasted sesame oil.
4. To make a paper pouch: Fold the paper over so the two ends meet, enclosing the food. Beginning at either end of the center crease, make small, overlapping diagonal folds around the filling, pleating it all around to make a semicircular airtight package that looks like a half-moon shape calzone. Seal the packet tight. You might need to twist and fold the end tip to secure the envelope.

Preview

See Also:

Show details

Cantonese Steamed Fish: A 20 Minute Recipe The …

WEBDec 20, 2020 · To make the sauce, heat a wok or small saucepan to medium high heat, and add 2 tablespoons vegetable oil. Add the …

1. Cut the scallions into 2-inch lengths, and cut the pieces in half lengthwise. Julienne them thinly. Thinly slice about 15g of ginger, and julienne them. Give the cilantro a rough chop. Set the aromatics aside.
2. Combine the light soy sauce, salt, sugar and hot water in a small bowl and mix until the sugar and salt are dissolved. Set aside.
3. Prepare your steaming set-up, and fill with 1-2 inches of water. Bring to a boil.
4. Rinse your fish fillet, and carefully lay it on an oblong heat-proof plate that will fit into your wok or steaming setup. Carefully place it in the steamer, and adjust the heat to medium. The water should be at a slow boil that generates a good amount of steam, but not so high that the water evaporates too quickly.

Preview

See Also:

Show details