Recipe: Appetizing Steamed Grouper Restaurant Style

Steamed Grouper Restaurant Style. Great recipe for Steamed Grouper Restaurant Style. Steamed fish in seafood restaurant style. A very common dish in Chinese seafood restaurants.

Steamed Grouper Restaurant Style Firstly and most importantly, make sure you choose a steaming fish that is fresh! Not all fish tastes good steamed - but some good choices are Crimson Snapper, Asian Seabass, Grouper (except for Black Grouper which is better for deep-frying), Soon Hock and my family. Shred the gingers and lay the gingers on the grouper. You can have Steamed Grouper Restaurant Style using 18 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Steamed Grouper Restaurant Style

  1. It's 1 of Fresh Grouper Fish.
  2. It's 3 stalks of green onions.
  3. Prepare 2 pcs of young ginger.
  4. It's of Marinate.
  5. It's 1 pinch of salt.
  6. Prepare of Sweet Soy Sauce Ingredients.
  7. It's 2 tbsp of light soy sauce.
  8. Prepare 1 tbsp of oyster sauce.
  9. Prepare 1 tbsp of dark soy sauce.
  10. It's 1/2 tsp of sesame oil.
  11. You need 2 1/2 tsp of brown sugar / crystal sugar.
  12. Prepare 1 tbsp of Shaoxing wine.
  13. You need 1 cup of stock soup / 1 tsp powder.
  14. It's of Garnishing on Top.
  15. You need of Fine strips of green onions.
  16. You need of Fine strips of young ginger.
  17. You need of Some minced garlic.
  18. It's 2 tbsp of hot garlic oil.

You can make sauce during steaming fish. Secret Techniques for Restaurant-style Chinese Steamed Fish. Use your best judgment, and don't forget to set your kitchen alarm. Fish is best eaten steamed as it retains all the natural sweetness of the fish, plus a perfectly steamed fish is tender and silky.

Steamed Grouper Restaurant Style step by step

  1. Cut open fish in the middle part, remove internal guts with lots of water. Pat dry and marinate with rubbing salt on the body..
  2. Prepare streaming plate with placing spring onion on bottom and fish on top and slices of ginger. Steam for 10 minutes in medium high heat..
  3. Transfer steamed fish onto a serving plate. Discard the steaming liquid, ginger and onions..
  4. Bring the sauce ingredients to a boil, test the taste to adjust soy sauce to light saltiness and more sweetness, some sort of a sweet umami and some Shaoxing wine aroma. Pour the hot sauce at the side of the plate..
  5. Garnish the top with fine slices of green onions and ginger. Pour 2 tbsp of hot garlic oil on top to make some sizzling effect and some onions aroma. Serve hot..

A Chinese chef once said that the key to a good steamed fish lies in the steaming time. I usually steam my fish for eight minutes and it works on both fish fillets and whole fish. Cut four large parchment paper circles or hearts. Steamed Grouper with Martini Relish and Sour Orange Sauce. he tops the crispy fish with a tangy relish and a drippy ranch-style sauce studded with charred jalapeños. The best steamed grouper I've ever had in my life was in a Seafood restaurant in Hong Kong.

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