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Steamed Fish

Fish served whole is a symbol of prosperity. In fact, it is customary to serve the whole fish last, pointed toward the guest of honor. Fish also has symbolic significance because the Chinese word for fish, yu, sounds like the word for riches or abundance, and it is believed that eating fish will help your wishes come true in the year to come.

Posted By: Sid Alapai
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Prep Time: 5 | Cook Time: 10 | Ready In: 15
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US Metric

1 small whole white fish

2 teaspoons salt

1 teaspoon cooking wine (optional)

2 tablespoons light Aloha shoyu

1 1/2 tablespoons peanut oil or vegetable oil

1 teaspoon ginger

5 green onions, finely sliced and divided in half

1/4 teaspoon sesame oil

Cooking Process:

Pat the fish dry inside and out. Sprinkle entire fish with salt. Slash the sides of the fish just into the flesh a few times on each side. It will help with even cooking. Place the fish on a plate and into a bamboo steamer. Fill a wok with a few inches of water and bring to a simmer. Add the steamer on top and steam for 10 minutes. Watch the water so it doesn't evaporate and top up if necessary. Remove fish and pour off any liquid on the plate with the fish. Top with half of the green onion.

Add oil to a very small saucepan and turn on to high, when it starts to smoke add ginger and remaining green onions, cook for 30 seconds or until fragrant. Remove from heat and add sesame oil and soy sauce. Pour over fish.