Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, ginger soy steamed pompano. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
My Simple Authentic Chinese Steamed Pompano Fish with Ginger and Soy Sauce Healthy and Easy Recipe Today I will share with you how i make my Authentic. Why is pompano great for steaming?
Ginger Soy Steamed Pompano is one of the most popular of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Ginger Soy Steamed Pompano is something which I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can cook ginger soy steamed pompano using 12 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Ginger Soy Steamed Pompano:
- Take Pompano Fish
- Take Water, for steaming
- Prepare Lemon (optional)
- Prepare Sauce
- Make ready Ginger, grated
- Make ready Light Soy Sauce
- Get Water
- Prepare Cooking Wine
- Get White Sugar
- Prepare Sesame Oil
- Get Garlic, toasted
- Make ready Parsley, chopped
A side of chili sauce would be perfect too. READ DESCRIPTION Today my mom is going to show you how to make Steamed Golden Pompano Fish. Ginger's heat is more aromatic than incendiary, but it does give this fish a definite kick. Ginger and soy sauce provide the main flavors for this quick-and-easy halibut recipe.
Instructions to make Ginger Soy Steamed Pompano:
- PREPARE THE FISH - Clean the pompano fish by removing the guts and gills. Scrape off the fine scales. Cut off the fins and tail. Wash under running water (cold water if available). Then, make a diagonal incision along the entire length of the fish - from below the head to just above the tail.
- PREPARE THE SAUCE - In a bowl, mix the grated ginger, soy sauce, cooking wine, water, sugar, and sesame oil together.
- STEAM THE FISH - Place the fish on an aluminum foil. Pour the sauce over the fish. Top with some parsley (leave some for toppings later). Carefully seal all edges of the foil to form enclosed packets. Steam the fish over briskly boiling water for 30 minutes.
- You can use a steamer cooker but can always improvise if you don't have. Instead, you can use a large deep pan with a rack in it. Fill it with water up to the level of the rack. On top, place the fish dish (heat-proof) or fish in a foil packet and cover with lid.
- OTHER METHOD - TO BAKE: - Place the fish on a heat proof plate or in a large baking pan. Pour the sauce over the fish. Top with some parsley (leave some for toppings later). Cover it with aluminum foil and bake in a pre-heated oven at 175C for 20 minutes. After 20 minutes, remove the foil and bake each side for 5 minutes.
- PLATING - When the fish is done, remove from the heat and carefully transfer to a plate including the sauce. Sprinkle with toasted garlic and chopped parsley. Squeeze lemon on top.
Smoking hot oil is poured over the top of the fish before serving to provide flavor and crispness. Season with extra soy sauce, if desired, and sprinkle with sesame seeds as a garnish. Spoon Maple Sauce over the top of the fish, optionally. This recipe for Chinese ginger-soy steamed fish comes from cookbook author Farina Kingsley with permission of Aimee Bianca, YC Media. Kingsley says steaming is a popular Cantonese culinary technique that produces delicious, healthy, and moist foods.
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