Chinese-Style Steamed Fish You Have To Try

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Chinese-Style Steamed Fish

"This is a fundamental and common Chinese recipe for steamed fish. My father taught me the way to make this; it is easy to put together, tough to mess up, and really flexible. Serve over white rice, using some of the sauce aggregate from the steaming bowl."

Ingredients :

1 1/2 kilos halibut, reduce into 4 portions
3 inexperienced onions, reduce into three inch lengths
2 fresh mushrooms, sliced
6 leaves napa cabbage, sliced into 4 inch pieces
2 slices fresh ginger root, finely chopped
2 cloves garlic, chopped
1/four cup low-sodium soy sauce
1/8 cup water
beaten red pepper flakes to flavor
fresh cilantro sprigs, for garnish

Instructions :

Prep : 15M	Cook : 4M	Ready in : 35M

Arrange half of of the green onions on the lowest of the steaming bowl (it's miles important to steam in a box for you to retain the steam and juices across the fish). Place half of of the mushrooms and Napa cabbage sections on pinnacle of the onions. Place fish on pinnacle of the greens. Sprinkle ginger, garlic, and purple pepper flakes over fish. Top with the ultimate inexperienced onions, mushrooms, and napa cabbage. Drizzle soy sauce and water over the entirety.
Place steam bowl in a steamer over 1 inch of boiling water, and cover. Steam for 15 to twenty minutes, or till fish flakes without problems. Garnish with cilantro, if desired.

Notes :

Halibut, cod, or any organization-fleshed white fish will paintings for this recipe.

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