Today's Special: Chinese-Style Steamed Fish

Today's Special: Chinese-Style Steamed Fish


It's no secret, my mom really enjoys cooking up a huge feast, and come Chinese New Year it's no different. When possible, we all get together as a family and stuff our faces with delicious food. If we can't all make it, my mom is sure to call each one of her absentee children and remind them to eat fish on New Year's Eve. Why fish? Well, the Chinese word for fish is actually very similar to the word for surplus. So you prepare fish in order to symbolize the fact that you have surplus food. However, you never actually finish the fish as it's important to leave some behind (to ensure "surplus" for the new year). Don't throw it out, just put it away for the night. This year, I unfortunately won't be able to make it to my mom's house (I'm a terrible daughter and didn't pay attention to the date and made expensive non-refundable plans), so I'm going to have to make my own fish. I'd make my mom's fish, but she never uses recipes and cooks so fast, I'm not sure where to begin. Luckily my gal PartySugar found this recipe for a nice light and easy steamed fish. It definitely sounds like a must try. To check out the recipe, read more


Chinese-Style Steamed Fish
Recipe by Kam Sung at All Recipes

Makes 4 servings

1 1/2 pounds halibut, cut into 4 pieces
3 green onions, cut into 3 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
1/4 cup low-sodium soy sauce
1/8 cup water
crushed red pepper flakes to taste
fresh cilantro sprigs, for garnish

  • Arrange 1/2 of the green onions on the bottom of the steaming bowl (it is important to steam in a container in order to retain the steam and juices around the fish).
  • Place 1/2 of the mushrooms and Napa cabbage sections on top of the onions.
  • Place fish on top of the vegetables. Sprinkle ginger, garlic, and red pepper flakes over fish.
  • Top with the remaining green onions, mushrooms, and napa cabbage.
  • Drizzle soy sauce and water over everything.
  • Place steam bowl in a steamer over 1 inch of boiling water, and cover.
  • Steam for 15 to 20 minutes, or until fish flakes easily.
  • Garnish with cilantro, if desired.

Note: If you don't have a steamer bowl, you can poach the fish in 1 cup of chicken broth instead.

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