Asian Steamed Fish Recipes

Easy AsianStyle Low Fat Microwave Steamed Fish

WEBNov 19, 2013 · Spread over frozen or fresh fish fillets. Put fillets onto a plate with a microwave cover or place them in a shallow covered …

Rating: 5/5(3)
1. Mix all marinade ingredients except peanut butter in a small bowl or cup. Taste to check for seasoning.
2. If you are adding the peanut butter, add it to the mix and stir to create a thick paste.
3. Spread over frozen or fresh fish fillets.
4. Put fillets onto a plate with a microwave cover or place them in a shallow covered container (but make sure a little of the steam can escape). If fish are frozen, cook on high for at least 6-7 minutes (depending on thickness of fish). If thawed, about 4-5 minutes should be sufficient. This will change depending on your microwave so do check the fish by checking the colour in the centre of the fillet (it should be opaque).

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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 …

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.

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Cantonese Steamed Fish with Ginger and Shallots (清 …

WEBJun 1, 2021 · Place the fish in the steamer and steam for 15 minutes or until cooked. To test it, poke a chopstick through. It should be clean …

1. To make sure the plated dish is completely clear of any scales, run a cleaver over the skin and scrape off any last scales.Pro Tip: Do this under a tap of running cold water to wash the scales away.Optional: Score the fish with two lines across its body on both sides.
2. Set up your steamer and bring it to a boil, then coat the fish’s top and insides with ginger. This will reduce any fishy smells.
3. Use a fork and spoon to break off the head and tail from the body.

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