snackswithyeo | #3 STEAMED FISH @snackswithyeo | Uploaded 2 years ago | Updated 1 hour ago
#hotuncleshit #3: STEAMED FISH x NEVER MISS
Shot by Bonita Carzino
Edited by Xavier Meese
Song: Yeo - NEVER MISS
NEVER MISS written, produced and performed by Yeo - https://smarturl.it/yeo-nevermiss
@snackswithyeo #snackswithyeo
#nevermiss #steamedfish #cookingvideo #cookingseries
Recipe --
Steamed whole fish
• In-season whole white fish, scaled and gutted
• Rock sugar
• White pepper
• Salt
• Light soy sauce
• Ginger, julienned
• Garlic cloves, sliced
• Spring onions, julienned, white and green parts separated
• Coriander, roughly chopped
• Shao xing wine
• Vegetable oil
Method --
1. Gently scrape a serrated knife across fish skin to remove missed scales. Look around the head, fins, tail and gill covers.
2. Cut off fins and trim the tail. Use scissors for ease.
3. Remove any remaining innards and gills and scrape out bloodline with a small spoon and/or toothbrush. Rinse.
4. Shake off any excess water.
5. Steam fish according to size. Eg. 8-9 minutes for small/medium fish, longer for a larger one. A heat-proof dish, raised by a lidless tin can, in a wok with a few of inches of water will do the trick. Make sure to use a lid that fits.
6. Carefully tip out fishy water from the dish when done.
7. In a small saucepan, sauté the garlic, half the ginger and a few bits of rock sugar in oil until fragrant.
8. Add soy sauce, salt, white pepper and shao xing to taste and simmer.
9. Add white parts of spring onion, stir until simmering. Add a bit of water to calm the intensity of the sauce.
10. Spread other half of ginger, green parts of spring onion and coriander over fish.
11. Strain sauce over fish and serve.
#hotuncleshit #3: STEAMED FISH x NEVER MISS
Shot by Bonita Carzino
Edited by Xavier Meese
Song: Yeo - NEVER MISS
NEVER MISS written, produced and performed by Yeo - https://smarturl.it/yeo-nevermiss
@snackswithyeo #snackswithyeo
#nevermiss #steamedfish #cookingvideo #cookingseries
Recipe --
Steamed whole fish
• In-season whole white fish, scaled and gutted
• Rock sugar
• White pepper
• Salt
• Light soy sauce
• Ginger, julienned
• Garlic cloves, sliced
• Spring onions, julienned, white and green parts separated
• Coriander, roughly chopped
• Shao xing wine
• Vegetable oil
Method --
1. Gently scrape a serrated knife across fish skin to remove missed scales. Look around the head, fins, tail and gill covers.
2. Cut off fins and trim the tail. Use scissors for ease.
3. Remove any remaining innards and gills and scrape out bloodline with a small spoon and/or toothbrush. Rinse.
4. Shake off any excess water.
5. Steam fish according to size. Eg. 8-9 minutes for small/medium fish, longer for a larger one. A heat-proof dish, raised by a lidless tin can, in a wok with a few of inches of water will do the trick. Make sure to use a lid that fits.
6. Carefully tip out fishy water from the dish when done.
7. In a small saucepan, sauté the garlic, half the ginger and a few bits of rock sugar in oil until fragrant.
8. Add soy sauce, salt, white pepper and shao xing to taste and simmer.
9. Add white parts of spring onion, stir until simmering. Add a bit of water to calm the intensity of the sauce.
10. Spread other half of ginger, green parts of spring onion and coriander over fish.
11. Strain sauce over fish and serve.
