How to make Chinese Style Steamed Fish -

Whole fish marinated in Chinese style mixture and steamed in an oven.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rohu fish (रोहू मछली), Sea salt (समुद्री नमक )

Cuisine : Chinese

Course : Main Course Seafood


For more recipes related to Chinese Style Steamed Fish checkout Bengali Fish Curry, Fish Moilee, Doi Mach, Macher Kalia . You can also find more Main Course Seafood recipes like Belghoria Roshun Bhetki Punjabi Farmaishi Machli Tandoori Fish with Cucumber Raita Alsande with Prawns

Chinese Style Steamed Fish

Chinese Style Steamed Fish Recipe Card

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Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine.  To put it in one word it is wholesome.  It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.

Prep Time : 31-40 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Chinese Style Steamed Fish Recipe

  • Rohu fish whole 1

  • Sea salt to taste

  • Crushed black peppercorns to taste

  • light soy sauce 2-3 tablespoons

  • Fresh red chillies cut into strips, 3-4 + for garnishing

  • Ginger cut into juliennes 2 inches

  • Lemon grass cut into thin strips 1 stalk

  • Garlic cloves sliced, 8-10

  • Lemon 1

  • Sesame oil (til oil) 1 tablespoon

  • Spring onion greens cut into strips 1-2 stalks

Method

Step 1

Preheat oven at 180ºC.

Step 2

Clean the fish and make incisions diagonally on both sides of the fish.

Step 3

3. Place the fish on an ovenproof plate. Rub sea salt and sprinkle crushed peppercorns on top. Drizzle half the soy sauce and rub the ingredients well on both sides of the fish. Set aside to marinate for 15-20 minutes.

Step 4

Top the marinated fish with half the red chillies, half the ginger juliennes, half the lemongrass, half the garlic, lemon zest and juice of ½ lemon.

Step 5

Cut the remaining half lemon into slices and place them on the fish.

Step 6

Put the plate on a baking tray and fill it with water. Put the tray in preheated oven for 15-20 minutes or till the fish is completely cooked.

Step 7

Heat sesame oil in a non-stick pan till it smokes.

Step 8

Combine remaining ginger juliennes, remaining lemongrass, remaining red chillies, remaining garlic and remaining soy sauce in a bowl. Add the smoking sesame oil and mix well.

Step 9

Drizzle the sesame oil mixture on top of the steamed fish and serve immediately garnished with spring onion greens and red chilli strips.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.