Tuesday, March 26, 2013

Chinese Steamed Fish with Ginger and Scallions

I had a craving for Chinese style Steamed Catfish one day and decided to look up a few recipes on how to make it. There are dozens of videos on youtube on this very popular dish, but I found the well known Marco Pierre White video to be the most helpful.  Although he does not provide any measurements for his version of the recipe his recommendation is sound -- use amounts according to your taste.  Marco uses Sea Bass in his recipe, but I found this to also work well with Cat Fish.  Whether you use Seas Bass or Cat Fish, the recipe is the same.

Below are the measurements I decided to use for this popular Chinese dish.

Servings: 2-3
Prep Time: 10 minutes
Cooking Time: 20-25 minutes


1/4 cup Ginger minced (use small portion for steaming)
1/4 cup Scallions Chopped (use small portion for steaming)
1/4 cup Cilantro Chopped (use small portion for steaming)
1 small Jalapeno Pepper Chopped
1/2 cup Soy Sauce
1/2 cup Chicken Broth
2 tablespoons olive oil
1.5 lbs. Sea Bass or Catfish (cleaned and kept whole)
2 teaspoons Kosher Salt
1/8 cup White Wine

Below is the video from Marco Pierre White featuring the Chinese Steamed Sea Bass.  Note: the video is sponsored by Knorr and uses a Knorr fish bullion ingredient which I omitted from my ingredients above since I didn't think it was needed.

Serve this dish with Jasmine steamed rice and a side of steamed vegetables.

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