How to Make Chinese-Style Steamed Fish

A heart-healthy, Chinese-style preparation for fish. Serves 4.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 large minced garlic cloves
• 1/8 tsp sugars
• 4 custard cups
• 1 tsp finely minced fresh ginger
• 1 c chopped celery
• 1/4 c scallions with tops, cut into 1-inch pieces
• 1 tbsp peanut oil
• large woks with lid
• 1 tbsp dry sherry
• 2 tbsp soy sauces
• mixing bowls
• glass baking dishes
• 1 2-lb whole, cleaned mackerel
• kitchen utility knives
• Glass Baking Dishes
• Kitchen Utility Knives
• Large Woks With Lid
• Mixing Bowls
• Mixing bowls
• 1 c chopped celery
• 4 custard cups
• 1/4 c scallions with tops, cut into 1-inch pieces
• 1 tsp finely minced fresh ginger
• 1 tbsp peanut oil
• 1 tbsp dry sherry
• 1 large minced garlic cloves
• 2 tbsp soy sauces
• 1/8 tsp sugars
• 1 2-lb whole, cleaned mackerel

1. Combine the celery, scallions, garlic, soy sauce, oil, sherry, ginger and sugar in a bowl and set aside.

2. Gently make three or four small diagonal slices along both sides of the fish with a sharp knife, and place the fish in a shallow baking dish.

3. Spoon the vegetable mixture over the fish.

4. Place 4 inverted custard cups in a large wok. Set the baking dish on top of the cups.

5. Add very hot water to the wok, about 1 inch deep. Cover the wok and bring the water to a boil over high heat.

6. Reduce the heat and steam the fish for 25 minutes.

7. Serve at once.

Tips & Warnings

• If you don't have a wok, use a roasting pan, with a lid, large enough to hold the baking dish.
• If you don't have custard cups, use small cans from which you've removed the top and bottom lids.
• You can use other kinds of fish as well.

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[Allandra]

on 9/18/2007 I used a wok to steam my fish. I put fish onto a shallow dish, then put dish on top of a silver metallic holder (don't know what's it called) then close the lid. Works fine for me.

on 11/22/2005 Cut cleaned fish into chunks 3 inches wide, place in dish over double steaming pot, insert chopped garlic, some onion slices and smother with soy sauce. Cover and cook until fish is done, about 10 min.
Delicious! Serve over a bed of plain white rice.

on 11/22/2005 Put a pair of chopstick parallel in the wok which will be easier to hold the fish plate, especially when water is boiling. We can adjust the length of chopsticks to make them suitable in the wok.

on 11/22/2005 Heat oil till you see white smoke then pour onto the steamy fish - but be very careful in doing this. Then add in 2 tbsp. light soy sauce and 1 tbsp. dark soy sauce or 4 tbsp. light and 2 tbsp. dark. Add in a few dashes of sesame oil too. You will like th