Roll and fold the left and right sides of the parchment paper down towards the fish, then tuck the parchment paper under each side of the fish. Place sliced or julienned ginger (from approximately 1/2 an inch of ginger) over the fish.įold the parchment paper up over the bottom part of the fish.įold the parchment paper down to cover the top half of the fish. Drizzle 1 teaspoon of sesame oil over the fish, then season with salt and pepper. Place a 6oz fish fillet on a piece of parchment paper horizontally. You can use any type of white fish such as cod, halibut, sea bass or tilapia for this recipe. How to Make Chinese Style Oven-Baked Fish It is delicious enough to be enjoyed on its own but I really can’t resist pairing it with a bowl of steamed white rice. Don’t skip this garnish as it really does add to the flavor of this dish. After it is cooked, the sauce is drizzled on to the fish.įinally, fresh scallions and cilantro (and perhaps a few slices of red chili for heat and color) are placed on the fish just before serving. Here is an easy, practical way to replicate the delicious flavors of Chinese Steamed Fish in the oven! The fish “steams” in its own liquid in parchment paper while baking in the oven. My kids are not a big fan of this presentation as the fish tail and head are left intact yes, with eyes and all! (“’s staring at me!”) The fish is delicate yet flavorful, paired with an amazing sweet soy sauce mixture, and topped with fresh scallions and cilantro for a nice flavor contrast. Steamed fish is a popular Cantonese dish found in many Chinese home dining tables, but elegant enough to also be served at multi-course banquet dinners. The scallions and cilantro on the top add freshness and fantastic flavor. The fish fillet is oven-baked in parchment paper with fragrant sesame oil and fresh ginger, then the sauce is drizzled on to the fish at the last minute just before serving. This Chinese Style Oven Baked Fish is inspired by the classic Chinese steamed whole fish.
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