Fish is a staple food in China and also other parts of Asia. We are lucky to be home to most of the best fish species on the global scene. No wonder we have enough to feed ourselves and the global market. These Chinese fish recipes are the best method to cover up fish’s bad odor and hide its probably awful taste.
Chinese Fish Recipes
The following are the Chinese fish recipes that are the best method to cover up the bad odor of fish and hide its probably awful taste.
Steamed Chinese Fish Recipes
This is simply the traditional recipe and also the easiest to make. You should pick the fish from the tank and steam it after cleaning it for authentic results. It would be best if you also used soy sauce, scallion, and cilantro for marination.
Nothing beats its texture which is not only delicate but also tender and silky. The common steaming style that most Chinese use is the Cantonese steaming method.
While steaming seems easy, you should know the tricks, techniques, and ingredients.
Steamed fish, Chinese steamed fish recipe. Learn how to make restaurant-style Chinese steamed fish with this easy steamed fish recipe, with steamed fish pics.
- One live fish, about 1.5 lb. (0.6 kg) or less
- 2 inches (5 cm) ginger, peeled and cut into thin strips
- One stalk scallion, cut into 2-inch length (5 cm), and then cut into thin silken threads
- Some cilantro leaves
- Two tablespoons cooking oil
- 1 tablespoon Shaoxing wine or rice wine
Steamed Fish Soy Sauce Mixture:
- 4 tablespoons light soy sauce
- 2 tablespoons Shaoxing wine, or rice wine
- 2 tablespoons water
- 1/4 teaspoon sesame oil
- 3 dashes of white pepper powder
- 2 tablespoons rock sugar, grind into powder form or to taste
- Clean the fish properly (remove scales, guts, gills, etc.) and also pat dry. Blend the soy sauce mixture in a small bowl and set aside also
- Lay the fish on a plate and drizzle 1 tablespoon of Shaoxing (or rice) wine on top of the fish. Top the fish with 1/2 of the cut ginger strips
- Heat a wok with enough water for steaming. Wait for the water to boil. As soon as it boils, place your fish inside the wok, propped up with a small inverted bowl or a couple of wooden blocks (meant for steaming). Cover your wok tightly and also set your kitchen alarm for 8 minutes
- As soon as the fish is done steaming, transfer it out from the wok. Discard the fish water and also ginger strips. Lay the remaining ginger strips on top of the fish
- Heat a pan over high heat and add 2 tablespoons of cooking oil, swirl around until it’s hot. Pour the hot oil over the steamed fish. Put the pan back onto the stove, add the soy sauce mixture, and also stir well
- As soon as the sauce bubbles up and boils, pour the soy sauce over the fish. Topped with scallions and cilantro leaves and also serve the steamed fish immediately with white rice
Pan-Fried Chinese Fish Recipes
This makes the restaurant-style kind of fish which is also popular across the globe. Although we love to serve our fish in whole pieces, we also serve it sliced and in fillet form.
This makes it one of the easiest fish-cooking methods. When you are working with the fish fillet, you should always choose high-quality white fish.
I often buy red snapper, rockfish, grouper, halibut, and also my favorite tilapia. If you will get any white fish that has a firm fillet you are good to go in pan frying.
Notice that your fish fillets don’t come with the skin but those that do are the best since the skin becomes crispy and crunchy.
- 1 piece fish fillet (mackerel or other white fish)
- Salt, to taste
- Pepper, to taste
- ½ tbsp Shaoxing wine
- Cornflour/corn starch, for coating fish fillet
- 1 tsp shallot, minced
- 2 to 3 slices ginger, shredded
- 1 stalk spring onion, diced or shredded
- 1½ tbsp light soy sauce
- 2 tsp dark soy sauce
- 2 tsp sugar
- 6 tbsp water
- Sesame oil, to taste
- Pepper, to taste
- 1 tsp cornflour
- 2 tbsp water
- Rinse fish and wipe dry with kitchen paper. Season with salt, pepper, and also wine. Let sit for 10 minutes. Lightly coat with cornflour. Set aside
- Heat oil in a non-stick frying pan. Pan-fry the fish over medium-high heat until both sides are golden brown and cooked through. Remove from the pan, and cover to keep warm
- Add some more oil to the pan. Saute shallot, ginger, and also white spring onion dice. Pour in the sauce. Bring it to a boil. Add thickening and cook to preferred consistency. Pour the sauce over the fish. Garnish with spring onion. Serve immediately
- You might use any favorite white fish fillets
Stir-Fried Fish Fillet With Ginger Chinese Fish Recipes
This is another one of the famous styles of cooking fish. You should only use it when your fish has a strong odor.
Additionally, you should use ginger to help kill/cover the foul smell. Stir-frying is preferred for most other seafood cooking for the same reasons.
It takes you about 10 minutes to marinate the fish according to your desires. After 10 minutes, you can place the fish fillets onto the hot wok and quickly cook your fish.
The good thing about this is that cooking the meal is quick and also you will have evenly cooked pieces of fish. Like the above fish choice, use any of your firm fillet fish selections. This will help to maintain its form while it’s cooking.
- 300g-500g white fish (sliced to not more than 1 cm thick)
- 50g ginger, sliced thinly
- 3 stalks of spring onions (separate the white part and also the green part. Slice the white part thinly. Cut the green part to about 5cm in length)
- Cooking oil
- 1 tablespoon light soy sauce
- 1 teaspoon fish sauce
- 1 tablespoon sesame oil
- A few dashes of white pepper powder
- 1 egg, lightly beaten
- 1 tablespoon cornflour
- Pinch of salt, to taste
- 1 teaspoon oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon of Chinese cooking wine
- 1/2 cup of water
- Place the fish pieces into a bowl. Add marinade, egg, and also cornflour. Mix well to combine. Set aside and also marinate for 10 minutes
- Heat oil in a wok till smoking hot. Fry fish slices for about 30 seconds on each side taking care not to break them. Remove fried fish slices and set aside also
- Remove oil, leaving approximately 1 tablespoon or lesser in the wok. Saute the white part of the scallions and ginger till aromatic. Add fried fish slices, and also stir evenly. Add seasoning, followed by the green part of the scallions. Cook for one minute. Add a teaspoon or two of cornstarch to thicken the gravy
- Dish out and serve warm with rice
Sweet And Sour Chinese Fish Recipes
This is a recipe that is popular with people who are in the eastern part of China.
For this recipe, it’s best to go only for white fish. You should know now that the combination of both sweet and sour sauces is common in Asian cuisine.
When you are looking to make the sweet and sour recipe you may use it on a fish fillet and whole fish as well. The traditional Cantonese style though calls for a whole fish in the recipe.
The common kind of fish that we use in the recipe is grouper although you may also use red snapper. Moreover, if the only fish you have access to is tilapia, go ahead and use it because it will equally work.
- 2 pieces tilapia cleaned
- 2 tablespoons Knorr Liquid Seasoning
- 1 piece red bell pepper julienne
- 1 piece green bell pepper julienne
- 1 piece carrot julienne
- 5 cloves garlic crushed
- 1 piece onion sliced
- 2 thumbs ginger julienne
- 2 tablespoons cornstarch
- 2 cups water
- 5 1/2 tablespoons white vinegar
- 8 tablespoons tomato ketchup
- 7 tablespoons white sugar
- 1 ¼ cup cooking oil
- Salt and ground black pepper to taste
- Apply Knorr Liquid Seasoning all over the tilapia. Let it stand for 10 minutes so that the fish can absorb the flavor of the seasoning
- Heat around 1 cup of cooking oil in a pan. Once the oil gets hot, fry the fish until the color turns golden brown. Flip to fry the opposite side. Remove from the pan. Place on a clean plate also. Set aside
- Make the sauce by heating 3 tablespoons of cooking oil in a cooking pot. Saute onion and also garlic for 10 seconds. Add ginger. Saute for 12 seconds
- Pour white vinegar and also water. Let boil
- Add tomato ketchup also. Stir until it completely dilutes in the mixture
- Add sugar. Stir until the sugar gets fully incorporated
- Put carrots and bell peppers also. Cook for 3 minutes
- Combine cornstarch and 3 tablespoons of water. Mix well. Pour into the cooking pot. Stir until the sauce thickens
- Season with salt and also ground black pepper. Add a piece of tilapia and also cook for 3 minutes.
- Transfer to a serving plate. Serve with rice. Share and also enjoy
“In northern China, carp is the most popular fish for new year’s dinner. It is best eaten in a stew with soy sauce. In my family, we also have fried prawns. Those in southern China may prefer steamed perch to keep more of the fish’s fresh flavor.
Sea bass, grass carp, perch, grouper, catfish, flounder, etc. all work very well. Although traditional recipes call for white flesh fish, I find rainbow trout a great option too. No matter what fish you use, make sure it’s as fresh as possible (straight out of a fisherman’s net if possible).
Probably because the Chinese you are in contact with have access to fresh fish or live in coastal cities and also towns. Most of the people who live further inland do not consume fish as frequently simply because it is not as available or fresh.
Use Dipping sauce for raw, white-fleshed fish; seasoning for clear soups. While tamari is made with more soybeans, Shiro, or white soy sauce, and also is brewed with more wheat. It has a lighter color and flavor.
To poach fish, fillets are placed into warm liquid, usually oil or a broth, and slowly simmered until flaky and also tender. Use a flavorful oil to highlight the fish-olive oil works best! Simmer over low to moderate heat for around 20 minutes.
Fish is a staple food in China and also other parts of Asia. We are lucky to be home to most of the best fish species on the global scene. No wonder, we have enough to feed ourselves and the global market as well. The following Chinese fish recipes are the best method to cover up the bad odor of fish and also hide its probably lousy taste.
This is simply the traditional recipe and the easiest to make. For authentic results, you ought to pick the fish right from the tank and steam it after cleaning. You should use soy sauce, scallion, and also cilantro for marination. Nothing beats its texture which is not only delicate but also tender and silky.
The common steaming style that most Chinese use is the Cantonese steaming method. In northern China, carp is the most popular fish for new year’s dinner. It is best eaten in a stew with soy sauce. In my family, we also have fried prawns. Those in southern China may prefer steamed perch to keep more of the fish’s fresh flavor.
Apart from telling you all about Chinese fish recipes, I have also given you various recipes you can try at home whenever you like.
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