Chinese Steamed Fish

15 Sep

I can’t take credit for this meal because the main attraction was made by my husband. Every week, we try to eat healthy by having a fresh fish (by fresh I mean a fish that’s just been killed for 30 minutes or less fresh). At Chinese restaurants, this fish can cost up to $30+, but in the comfort of our own kitchen, it’s roughly $10.

The ingredients are pretty basic: black bass ($9.99/lb), ginger sliced up to put into the crevices of the fish to get rid of any fishly flavors, cornstarch to powder on the fish to keep the skin together, seafood flavored soy sauce and boiling oil.

Oh, and green onions as well to be used as garnish.

After you insert the ginger into the crevices and pat the fish with corn starch, saran wrap the fish and put it in the microwave for three minutes. In the meantime, heat the oil and cut up the onions. Once your microwave dings, add seafood soy sauce as well as your oil and voila!

Bon appetit! (This is one of my husband’s signature dishes… don’t be cheap and buy the dead fish, it definitely tastes different. Don’t be cheap and buy a cheaper fish, like the carp for $4.99/lb, it definitely tastes different.


One Response to “Chinese Steamed Fish”

  1. clieu September 17, 2010 at 10:33 pm #

    no way, microwaved?! that’s a neat trick!

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