CHINESE STEAMED FISH
1. Clean & Stuff: Clean your fish, pat dry. Season generously
inside and out with salt and pepper.
2. Julienne the scallion and ginger and set aside. Give the cilantro a rough chop and set that aside as well.
3. Combine the soy sauce, salt, sugar and water into a small bowl and mix well. Set that aside. Carefully lay your fish out onto a heatproof plate.
4. Steam: Add 2" of water to your large pot, cover and boil. Cover and steam for about 10 minutes. You can check it for doneness by using a butter knife. If it easily cuts through to the bottom of the plate, your fish is done!
5. Turn off the heat. Carefully remove the plate from the pot and drain any remaining water off. Spread the cilantro and about
one third of the scallion (use the green portions), directly onto the steamed fish.
6. Heat a small saucepan to medium to high heat and add 2 tbsp of canola oil. Add the ginger and let it brown lightly, about a
minute. Then add the rest of the scallions. The mixture should be giving a good sizzle.Take it off the heat and spoon the
entire mixture over the fish.
7. Serve immediately!
Fish Tofu Soup
For the fish & marinade:
For the soup:
1. Start by marinating the fish. Mix the fish and marinade
ingredients together in a bowl and set aside while you prep the other ingredients (about 15-20 minutes)
2. Heat 2 tablespoons oil in a large wok over medium heat. Add
the ginger and mushrooms, and sauté for 2 minutes until
fragrant and slightly browned. Stir in the dried chilies, if using, and cook for another 30 seconds. Add the bean sprouts and
stir for another minute.
3. Add the chicken stock, water, napa cabbage, sliced tofu, and
sesame oil. Bring to a boil and add salt to taste.4.Once boiling, lay each piece of fish on the surface of the soup
(do this one by one). The heat should still be medium high to
high. Carefully move the fish around the soup so each piece gets submerged in the hot liquid. Bring the soup to boil, and it’s done. Serve with scallion and cilantro on top.