Authentic Hong Kong-style Steamed Fish

Steamed fish is a cooking method that uses steam to cook fresh fish. Its characteristics include tender flesh, a light flavor, and preservation of the fish's original taste to the greatest extent.

Ingredients

• Light Soy Sauce
  
• Peanut Oil
  
• Mandarin Fish
  
• 2 Onion
  
• 1 / 3 red bell peppers
  
• Ginger
  

Steps

1. Clean the stagnant blood from the keel bones.
   
2. Make two cuts along the back of the fish.
   
3. Pat dry with kitchen paper and then apply peanut oil all over your body.
   
4. Slice five pieces of ginger
   
5. Slice two slices of ginger into thin strips, and slice the scallions and red bell pepper into thin strips.
   
6. Soak in water for 10 minutes
   
7. Place three slices of ginger under the fish. After the water boils, steam the fish over medium-high heat for 8 minutes.
   
8. Top with soaked shredded scallions and ginger.
   
9. Pour in some light soy sauce, then drizzle with hot oil. Done.
   

Languages

Authentischer gedämpfter Fisch nach Hongkonger Art - Deutsch (German) version
Authentic Hong Kong-style Steamed Fish - English version
Auténtico pescado al vapor al estilo de Hong Kong - Española (Spanish) version
Poisson cuit à la vapeur à la hongkongaise authentique - Français (French) version
Ikan Kukus Otentik ala Hong Kong - Bahasa Indonesia (Indonesian) version
autentico pesce al vapore in stile Hong Kong - Italiana (Italian) version
本格香港風蒸し魚 - 日本語 (Japanese) version
정통 홍콩식 생선찜 - 한국인 (Korean) version
ปลาอบไอน้ำสไตล์ฮ่องกงแท้ๆ - แบบไทย (Thai) version
正宗港式清蒸鱼 - 简体中文 (Simplified Chinese) version
正宗港式清蒸魚 - 香港繁體中文 (Traditional Chinese - Hong Kong) version