Steamed Fish Recipe
This recipe is a great way to enjoy salmon, and here the oyster sauce and rice wine adds a special flavor to it, see how it's done.
Prep time: 5 minutes
Cook time: 15 minutes
Utensils:
Wok, pot, bowl, serving plate.
Serves 2
Ingredients:
1 salmon, about 17oz.
1 bunch scallion, cut diagnoally into 1-inch strips
2 slices fresh ginger, cut julienne
1 tbsp. oyster sauce, mixed with 1/2 cup water
1 tbsp. Chinese rice wine, or dry sherry
2-4 tsps. salt, or to taste
5 tbsps. vegetable oil
Directions:
1. Before cooking, discard the scales, gills and the internal organs of the fish, rinse through running water and pat dry, slash fish crosswise 2-3 times per side.
2. Season bothsides of the fish with salt, place fish in a plate which is large enough to fit it, sprinkle with ginger pieces lightly, then drizzle over the cooking wine and oyster sauce.
3. Put a large pot of water on to a boil, then put on the basket, and the plate on it, cover and let cook about 5-7 minutes over high heat until done.
4. Garnish with scallion strips over the fish, in the meantime, heat 3-5 tbsps. vegetable oil in a wok till hot, then spoon over the fish to glaze.
5. Let cool 1-2 minutes before serving.
Nutritional information:
Servings per recipe: 2
Amount per serving:
| Protein: 27.15 g |
| Total fat: 2.4 g |
| Carbohydrate: 0.3 g |
| Calories: 132 kcal |
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