Recipe help. Chinese (cantonese style) steam fish.?

Question

hi, i live in s. korea and here they have all the vegetables the fish but they don't seem to have the right seasonings. like the soy sauce and what else that one might need for making the steam fish. please help give ingredients and the alternate way of in preparing for the seasonings that's not available. oh, and plus the kind of fish that would b good in this dish to the many fish there seem to b in use for this dish.

ingredient and step by step in preparation of preparing for the dish. i've seen it being made once by a chinese dude in the states that came over my house for dinner and this was during the korean japan world cup. the little i remember is that he steamed the fish for how many minutes and in that time he prepared the veggies and the seasoning. after the fish and the veggies were ready he poured hot oil on top of the ready fish and the seasoning as well. oh another thing i remember is that before he steamed the fish he stuffed it with coriander and i think some green onion. as u can see i'm alittle vague in this. thanks

Answer 1

Hello, steamed fish is one of my brother's favorite dish. I never cooked this, but I know some of the ingredients used. You will need soy sauce, ginger ( to take away the fish smell), oyster sauce, salt, green onion and parsely. You put this on the fish before cooking it.

For the fish, they are normally steamed whole, unless the fish is huge. My mom usually steams this fish duk yu. I don't know the english word for it. You can also use flounders or bass. Cut the fish stomach. Put the fish in a plate. You need something to hold the plate in the pot, wok with boiling water. The steam from the boiling water should cook it. Do that until it's cooked.  

Answer 2

Yummy...I love them its really a simple dish, I make it all the time its easy basic ingredents you can do, once you know the basics you can add whatever you want, I usually don't  measure ingredents but found some online sites thats close to what your looking for, as for fish you can use any white fleshed whole fish such as sea bass, red snapper, cod, parrot fish, bream, sea perch & etc. then again you also can use a filet of fish too.

http://www.cuisine.com.au/recipe/cantone...

http://allrecipes.com/Recipe/Steamed-Fis...

Answer 3

Hi, for steam fish, you get a whole fresh fish (or fillet), then add some sugar and salt to the body (rub onto it), add julienned ginger, chilli (or garlic if you wish), some chinese wine, and soya sauce, and steam it!

For garnish, add spring onion or coriander.

Steam fish is easy to make.. its the simplicity that brings out the flaviour. As for how many minutes, check often and poke the flesh. It is ready when the flesh gives way.

Types of fish can be garoupa, sea bass, pomfret, or any other fish that is meaty.