Chinese New Year is around the corner, and I thought what is the best recipe to share with my Youtube Family other than my Chinese Steamed Fish with Ginger And Spring Onion.

For this Chinese Steamed Fish with Ginger And Spring Onion, I’m using a Sou Mei fish, but you can use any fish that good for steaming. During a typical day, we usually use fish like red tilapia and golden pomfret.

It’s essential that you understand a few critical steps to make this dish delightful.

The most important thing for making any steam fish is your fish has to be fresh. If not, You might get a fishy smell while eating it. Consider to fried or sear your fish if the fish is not fresh.

No. 2, you have to choose a good quality Chinese soy sauce. Its going to make such a big difference.

We found the one that suits us. We are using Kicap Bentong Sdn Bhd ( The red color). If you’re using this, add some water, you’re good to go.

There are a yellow color version too if you’re using this color, add 1-2 teaspoon of sugar.

So, if this soy sauce not available in your area. You can buy any soy sauce, but you have to mix a little bit of sugar or water until you get the consistency as my video.

The sauce should be salty and slight sweetness in it. The sauce will be mixing with the water that comes out from the fish so don’t worry the saltiness will be diluted.

Other ingredients like the chopped ginger, spring onion, fried garlic are really up to individual preference. I love to have a lot of those ingredients, if you don’t, reduce it or omit it as you go.

No. 3, don’t over steam your fish. A smaller fish will need about less than 10 mins. A bigger fish will need more time. Always check your fish after 7-8 mins, to estimate how long you need to continue steaming.

So, that’s my tips and tricks of steaming this delicious Chinese Steamed Fish With Ginger And Spring Onion.

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Happy Cooking!

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Chinese Steamed Fish Recipes | Chinese Steamed Fish With Ginger And Spring Onion | Steamed Sou Mei Fish

Ingredients :

2kg Sou Mei Fish or any fish that suitable for steaming

2 stalks of spring onions

1 cup minced ginger

1 cup minced spring onion

1/2 cup fried garlic

2 tbsp garlic oil

Sauce: ( Read my write up about the soy sauce)

8 tbsp a good quality soy sauce

2 tbsp water

Method:

  1. Remove the scales and gills of the fish. Wash and clean thoroughly.
  2. Slice the middle portion of the fish, start from the belly and stop before reaching the fishtail (refer to video). This will help the fish to cook faster. But, this step is optional. It’s ideal if you have a big fish.
  3. On a steaming tray, add two stalks of spring onion then place the fish on top of it.
  4. Steam the fish for about 5 minutes, and throw away the fishy water.
  5. Pour the sauce and sprinkle chopped ginger on top of the fish.
  6. Continue steam for another 5- 8 mins or until it’s cooked.
  7. Before serving sprinkle with chopped spring onion, fried garlic, and garlic oil.

Now, the dish is ready to serve.

Enjoy!

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This content was originally published here.