#Fluke recipe how to
Note: if you’d like to do the whole fish version of this recipe, head to our Cantonese Steamed Whole Fish post for a complete tutorial on how to cook and serve it. The Chinese love to steam whole fish, especially the older generation of folks who consider the fish head and belly the best parts! But preparing, cooking, and serving whole fish has its challenges, so many choose the easier fillet option. Avoid overcooking the fish, as it can get tough or rubbery! What Type of Fish is Best for Steaming? It’s best to check the fish earlier and keep steaming for an additional 1-2 minutes if needed.
The fish is done when the butter knife falls through the fish easily, without resistance. So, how do you know when your steamed fish is done? Simply use a dull butter knife to gently pierce the thickest part of the filet. As with any protein, bones extend cooking times, so it can be a bit trickier to determine when your fish is done.Įven with fish fillets, though, steaming time will still vary based on the type, size, and thickness of your fillet.įor small, thin filets, your fish may cook in as little time as 4-5 minutes. If you’re looking to make a whole fish, check out our comprehensive recipe for Chinese Steamed Whole Fish. Steaming fish goes pretty quickly, especially with the fish fillets we’re using in this recipe. In particular, check out some of the simple plate lifting gadget that can make your life easier when handling hot plates! How Long Do You Steam Fish? Voila! You have a steaming setup.Ĭheck out our Chinese cooking tools page for more information on tools you need for steamed dishes. With that, you can either use a steaming rack or an empty tuna can in 1-2 inches of water. You can simply use a large pot or deep skillet with a lid. For more ideas and tips on steaming, see our post on Chinese Steaming Techniques.Īs you’ll see in that post, not having a steamer or wok is ok. Many restaurants have the luxury of using steam ovens or large multi-level steamers, but the most flexible steaming tool is still a large wok, especially if you are steaming a large fish or filet.
The traditional way to steam fish (or any food) is with a wok, steaming rack, and lid, or a wok and a bamboo steamer. While we haven’t changed the recipe, we have updated it with new photos, clearer and more detailed instructions, metric measurements, and a video! Enjoy! What If I Don’t Have a Wok or Steamer?
Note: This recipe was originally published in October 2013. It’s such an easy and delicious way to prepare fish. We’ve made it so many times that everyone in the family can make it in their sleep. Come to think of it, I’d never written the recipe down before this. That’s how you know it’s not just easy…it’s really delicious.Īll you need is a few simple ingredients that can probably already be found in your own pantry and refrigerator. That said, it’s also a dish that can be found on home dinner tables on any old weeknight. 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).
0 kommentar(er)
