Getting Back to My Roots
I grew up eating everything. There wasn't a dish out there that was too weird or too strange. One of my favorite 'strange' dishes was a whole steamed fish. Recently, I decided to try to make it on my own. As I was googling steamed fish, I realized that it was actually called Cantonese-style Red Snapper. Enjoy this 'strange' to some dish!
Cantonese-style Red Snapper
Whole Red Snapper
1/2 cup oil
2-inch piece of Ginger Root
2 Green Onions
1/4 cup of soy sauce
What you need to steam the fish.
- Large Pot
- Bowl that fits in the pot
- Plate that fits on the plate in the pot.
1. Place the bowl in the pot
2. Fill the pot with water, the water should be about an inch or so below the top of the bowl.
3. Put the plate on the bowl (This is where the fish will go)
4. Clean the fish thoroughly (if the fish mongers didn't clean it).
5. Boil the water
6. When the water is boiling, place the fish on the plate, put the lid on.
7. Steam the fish for 10-12 minutes (depending on the size of the fish) - Try not to take the lid off before 10 minutes.
8. While the fish is steaming, prepare the oil mixture.
- 1/2 cup of oil (I used canola oil)
- 2 inch piece of ginger (cut into matchsticks or julienned)
- 2 green onions, diced
Wait until you have about 3 minutes left on your fish steaming timer
9. Heat the oil in a small pan
10. When the oil is hot add ginger and onions
11. Heat until your fish is ready
12. Take the fish out of the pot. if you can you can take the plate out with the fish or transfer the fish to a new plate. drain any excess water.
13. Pour the hot oil mixture on the fish
14. Drizzle about a 1/4 cup of soy sauce on the fish - more or less to taste.
Enjoy with a side of chinese greens (like bok choy or chinese broccoli) and a bowl of brown rice.