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Chinese Steamed Fish Fillet with Crunchy Fried Garlic and Chili Flakes

5 from 1 vote
Course: Main, Main Course
Cuisine: Chinese
Keyword: chinese garlic fish, chinese steamed fish, fish, fried garlic, garlic fish, steamed fish, steamed garlic fish
Author: Olive
I remember watching an episode of a show hosted by Rachel Ray (before she became really famous where she goes into a celebrity home and watch them cook their specialty dishes or their favorite meals); she went to Kelly Hu's house and Kelly cooked some of her favorite chinese dishes and one of those was steamed fish.
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Ingredients (click ingredient to buy it)

FOR STEAMED FISH:

FOR GARNISH:

Instructions

FOR STEAMED FISH:

  • IN MEDIUM BOWL, WHISK TOGETHER SOY SAUCE, SUGAR, RICE WINE.
  • LAY 4-5 PIECES WONTON WRAPPER AND ARRANGE FISH ON TOP ON 2-3 RIMMED PLATES.
  • DRIZZLE EACH PIECE WITH 1 TABLESPOON SOY SAUCE MIXTURE AND SCATTER WITH JULIENNED GINGER.
  • (SET REMAINING SAUCE ASIDE FOR FINISHING DISH.)
  • COVER AND REFRIGERATE 15 MINUTES.
  • FIT LARGE SAUCEPAN WITH FLAT STEAMER BASKET, FILL WITH 1 INCH WATER, AND BRING TO BOIL OVER HIGH HEAT.
  • REDUCE HEAT TO LOW AND TRANSFER 1 PLATE TO STEAMER BASKET.
  • COVER AND STEAM 4 MINUTES.
  • WITHOUT LIFTING LID, TURN OFF FLAME AND ALLOW RESIDUAL HEAT TO FINISH COOKING UNTIL FISH IS JUST COOKED THROUGH, ABOUT 1 MINUTE MORE.
  • CAREFULLY REMOVE PLATE (KEEP WARM IN OVEN).
  • RETURN WATER IN STEAMER TO BOIL, TRANSFER SECOND PLATE TO STEAMER, AND STEAM REMAINING FISH IN SAME MANNER.

FOR GARNISH:

  • WHILE FISH IS STEAMING, IN SMALL SAUCEPAN OVER MODERATE HEAT, HEAT OIL OVER MEDIUM HEAT.
  • ADD GARLIC AND GENTLY COOK UNTIL GARLIC IS BROWNED.
  • WATCH CAREFULLY BECAUSE GARLIC QUICKLY TURNS FROM BROWN TO BURNT.
  • KEEP WARM.
  • DIVIDE FISH AMONG 4 PLATES AND TOP WITH JULIENNED SCALLIONS AND CHILLI FLAKES AND FRIED GARLIC.
  • POUR SPLASH OF HOT OIL OVER EACH DISH.

Notes

I DON’T HAVE A STEAMER BASKET SO I JUST USED A SMALL CERAMIC BOWL PLACED INSIDE A DEEP WIDE-RIMMED SAUCEPAN TO PROP THE PLATE UP.
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