Making steamed fish is super easy but tricky. If cooked well, it can taste very tender, light and refreshing. The best part is the fish belly. So soft and juicy! Chinese people like to use all kinds of meat to make delicious Chinese food. Compared to pork or beef, fish contains less fat but more protein. It is rich in thiamine, riboflavin, niacin, vitamin D, calcium, phosphorus, iron and other minerals. The fat content is low, but the fatty acids were confirmed to have hypoglycemic to protect the heart. Vitamin D, calcium, and phosphorus can effectively prevent osteoporosis disease. According to experts, eating fish is very beneficial to the heart. The Eskimos in the Antarctic and the residents in Japanese coastal fishing villages eat fish three meals a day. As a result, they have a low rate of suffering from the cardiovascular disease. There are more than 20 kinds of practices, but the most nutritious one is steamed fish.
Before I learned the secrets to this authentic Chinese dish, I didn’t like it because it always has a whiff of fishy or mud smell. Now let’s use these tips to make the famous Chinese steamed fish.
Tip (Step) 1: pick a big piece of ginger, take the longest segment and cut into fine filaments. Cut green onions to filaments (the same length as the ginger ones). Put ginger and green onions on bottom of the plate and also the top of the fish.
Tip (Step) 2: bring the water in the steam pot to a boil and then place the fish plate inside.
Tip (Step) 3: heat is the top secret. Steam the fish over medium heat for 6-7 minutes.
Tip (Step) 4: turn off the heat. Don’t open the lid yet. Use the residual heat to steam the fish for another 5-8 minutes. Pour the sauce (a combination of soy sauce, vinegar, vegetable oil, salt) over the fish. Enjoy!