Steam Fish Belly. Choose the type of fish you like. Most Chinese like to steam the whole fish. The flesh is relatively thin which allows the steam reaches the interior of the fish quickly, and cooked through the whole fish evenly.

Cut in to small pieces salted vegetable and preserved olives. To me, nothing tastes as satisfying as steamed fish with white rice, drizzled with the soy sauce from the steamed fish. Sometimes, I can just eat bowls and bowls of white rice with the soy sauce. You can have Steam Fish Belly using 5 ingredients and 1 steps. Here is how you cook it.

Ingredients of Steam Fish Belly

It's Half of fish belly.
You need strips of Spring onion.
You need strips of Ginger.
It's 1 of little Oil.
You need Half of tsp Light soy sauce.

Ordering steamed fish in a restaurant can be very expensive so I prefer to do it at home. This is one of my favourite way to cook a fish when it is fresh - Teochew style with salted plums, shiitake mushrooms, soft tofu, juicy tomatoes and salted mustard green and always. A steamed whole fish is a favorite on any Chinese table. This Cantonese steamed fish recipe with soy, scallion and ginger a a must-try fish recipe.

Steam Fish Belly instructions

Arrange fish in a plate and add ginger on top. Boil water when the water is boiled putsteam the fish for 7 to 9 mins. When almost done add spring onion. Cover and continue steaming. Before serving pour oil and soy sauce.

The tutorial on how to serve a Chinese steamed whole fish at the table is one-of-a-kind! This Cantonese steamed fish is a traditional and simple dish that's often served as one of the final courses in a traditional Chinese wedding banquet right before the last rice and the noodle course. This Steamed Fish Recipe is easy to follow. All you have to do is have the fish cleaned, steam it, and then squeeze some lemon juice over it. While this description tells us the most basic manner of preparation, there are also variations that do more than this and ends up pretty tasty too.