Скачать или смотреть Traditional Steamed Fish Chinese Takeaway Style

This is Jolene’s easy and authentic recipe for Chinese steamed fish. Traditionally she uses sea-bass but today she’s showing you how to make it another way that’s a little easier when you can’t get to the fishmonger!

The flavours are simple and delicious. Serve with some greens and some steamed rice, and you have yourself a lovely dinner to have with friends and family.

Note: Jolene doesn’t like to use a lot of oil, so in her cooking, she always uses less oil as possible hence the no-oil sizzle! The cod loins we used were quite thick so we steamed them for 10 mins but if you’re using a thin fillet you only need to steam for 8 mins.

Serves 6

For the Fish:
10 Cod Loins
1 tsp Salt
1 tsp Ground White Pepper

For the Vegetables:
230g Pak Choi
1 tbsp Vegetable Oil

For the Hot Oil:
1 tbsp Vegetable Oil
2 tbsp Sesame Oil
3 Spring Onions
5cm Knob of Ginger
4 tbsp Light Soy Sauce
3 tbsp Shaoxing Wine
2 Red Chillies

Top tip from Jolene: always wash your veg!

Season the cod with salt and white pepper.
Pour 500ml of water into your wok, bring to a boil then turn the heat down.
Place your bamboo steamer in along with your cod, pop the lid on and steam for 10 mins.
Slice/peel the skin off the ginger and thinly slice.
Chop the spring onions into 3 parts lengthways then smash and thinly slice.
Slice your chillies and set this all aside.
When the fish is done, carefully drain any liquid on the plate and set it aside.
Chop the ends off the pak choi, separate the leaves and wash to remove any dirt.
Pour 500ml water into a clean wok (enough for blanching), add 2 tablespoons of vegetable oil along with your pak choi and blanch on medium-low heat for just a few mins.
Drain and set aside.
Add 1 tbsp vegetable oil and 2 tbsp sesame oil to a pot along with your sliced ginger.
Fry for just a minute or so on medium heat.
Once done, place it on top of the fish.
On low heat, using the same wok add soy sauce and Shaoxing wine, and cook for just a minute.
Add your sliced spring onions and the sauce from the wok to your fish, garnish with some sliced red chillies and enjoy!

0:00 Intro
0:43 The Fish
5:17 The Vegetables
6:14 Plating Up

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