Steamed pampano fish topped with onions and green onions

A steamed pampano fish smells so good when it comes out of the steamer. Making a good steam fish needs to be marinated with salt, turmeric, soya sauce, garlic powder, garlic and onions outside and inside. Also, you can put some Chinese cooking wine inside. It will make the fish taste better. You won’t notice any not fresh smell. Steaming fish is very healthy.
The steaming time takes 12 minutes. When the water starts boiling, you start counting the time to steam the pamapno fish. To know the fish is ready. Take a knife and insert it in the middle. If you feel the bone, that means it is ready. If not, you need to cook it a bit longer. Be careful taking out the plate of steamed fish out of the steamer. You can sprinkle some green onions, cilantro or coriander. Whatever you choose as your desire. I decided to spribkle some greeb onions.
When eating the fish, there are bones. Be careful eating it. The meats inside are very awesome and tasty. I like it a lot. You can defrost the frozen pampano fish the night before in the fridge.
when eating the fish, it is best to go with rice. Make sure there are no bones before mixing it into the rice. It is best to eat the whole fish on the same day once it is steam, to get the freshness of the fish. Try making this steam fish, and you will love it.

Direction Cleaning:
1. Take the frozen Pampano out of the freezer.
2. Take a bowl of hot water and soak the frozen pampano fish in the bowl, to unfrozen it for about 4-5 minutes.
3. Put a pair of dishwasher gloves.
4. Take it out of the bowl.
5. Open the bag with scissors and take the fish out of the bag.
6. Wash the fish
7. Take a knife and fish. At an angle of the knife, scrape off the scales everywhere on the fish. This fish does not have a 8. lot of scales to scrape off. Compare to other fishes. If the fish have a not fresh smell. Put some salt on both sides of the body and inside too!
(Note: putting salt can take the non-fresh smell away.)
9. Take scissors and cut off the mouth guard. Cut a straight line on the stomach almost to the middle
10. Take out all the disgusting intestine, the red guts and also the mouth guard out of the fish.
11. When it is all clean. Rinse inside and make sure there is no dirty thing inside.
12. When done. Rinse the fish again and put it on a plastic bowl to get all the water out.

Preparing the onions:
1. Take an onion. Use a knife peeler and peel the onion skin.
2. Place it on the cutting board. Cut each onion in half. Put it on the side and cut it into slices.

Marinating the fish:

1. put the fish on the plate.
2. sprinkle some salt, garlic powder and pour some soya sauce and turmeric on the body
3. Repeat the same steps on the other side of the fish.
4. Inside the fish, sprinkle some salt, garlic powder and pour some soya sauce, turmeric and Chinese cooking wine.
5. Spread some onions on top of the fish, inside and some at the bottom of the plate.
(Note: Marinating inside the fish and putting ginger and onions can take the non-fresh smell out of the fish.)

Steaming the pampano fish:
1. In the cupboard, Take a large pan and place it on the stove.
2. Put some water, the amount you need to steam the fish.
3. Put a steamer tray. Close the lid.
4. Once the water starts boiling, put the fish inside the steamer tray and close the lid.
5. Cook the fish for about 12-15 minutes.
6. Once the fish is ready. Use a knife and stick it in the middle to see if it touches the bone. Then you know it’s ready. If not, you need to cook a bit longer.
7. Once it is ready. Turn of the heat. Take fish out of the steamer and place it on the table,
8. In the fridge, take out some green onions and rinse it. Wash the coriander and rinse them.
9. Chop up some green onion Sprinkle some green onions on top of the fish.
10. Use a plate clipper or kitchen mittens, take out the steam pampano fish and place it on the table.
11. Enjoy.

Steamed redfish topped with ginger and green onions

This the 8th time I made steamed redfish topped with ginger and green onions. It is very simple to make. I decided to make 2 redfishes. Most of the time, when you buy frozen fish, it is not clean. You will need to clean it yourself. Cleaning fish is very simple when you get the hang of it. In a frozen bag of redfish come in different sizes. Some are big and others are small. You can choose which one yopu like to eat.
Look at how perfectly the 2 redfishes came out from the steamer. The colour is so nice with some sliced ginger and onions on the top. I like this fish a lot, and it tastes very delicious. It is one of my favourite fish. Steaming 2 fishes in the same plate, steam and finish at the same time. I sprinkle some green onions on top of the fish to make the colour look more brighter.
There are some bones in the fish, but be careful eating it. The best combination with this dish would be rice. With the sauce in the fish, you can mix it in the rice. The meat tastes very good with soya sauce on it and rice. Steaming fish is very healthy. I like eating steam fish.
Younger kids would need help from an adult picking the fish meat for them since it has bones in the fish. You can have this fish for lunch or dinner. It is best to eat the whole fish on the same day fresh. When you want to eat fish and have no idea what fish to make, you can consider making this redfish topped with green onions. A very delicious steamed fish to make. Try the recipe and enjoy.

Direction Cleaning:
1. Take the package of frozen redfish out of the freezer.
2. Take out as many redfish as you need, put it in a bowl of warm water and soak the frozen redfish into the bowl to unfrozen it for about 4-5 minutes.
(Note: If you are using the whole bag of fish, then soak the bag in warm water.)
3. Put on a pair of dishwasher gloves
4. Take the redfish out of the bowl.
(Note: If using the whole bag, open the bag with scissors and take the fish out of the bag.)
5. Wash the fish.
6. Take a knife and fish. At an angled knife, scrape off the scales everywhere on the fish.
(Note: Make sure the fish is clean without any scales.)
7. Take scissors and cut a straight line on the stomach almost to the middle.
8. Take out all the dirty stuff inside the stomach.
(Note: Make sure the fish is all clean inside.)
9. When it is all clean. Rinse inside and make sure there is no dirty thing inside.
10. When it’s all done. Rinse the fish again. Place it in a mixing bowl to get all the water out.

Marinate the redfish:
1. Put the fish on the plate.
2. Slice up a couple of gingers and set them aside.
(Note: you can slice the ginger the way you want.)
3. Take an onion. Use a knife peeler and peel the onion skin.
4. Place it on the cutting board. Cut it in half, place it on the side and cut it into slices.
5. Use a tong to hold the fish.
6. Sprinkle some salt on the fish on both sides.
7. Sprinkle a bit of garlic powder on both sides, but not too much.
8. Sprinkle a little bit of turmeric on the body.
9. Put some soya sauce on the fish on both sides and rub it all around.
10. Put a bit of turmeric inside the fish.
11. Put some Chinese cooking wine inside the fish to prevent the fish from having any fresh smell when you eat it.
If it does not have a fresh smell, then you do not need to put any.
12. Put some sliced onions on the bottom of the fish and top of the fish.
13. Take some ginger and peel skins, and cut them into slices.
(Note: You can keep a bit of the skin on the ginger.)
14. Put a couple of gingers on top of the fish and inside too!
(Note: Putting ginger inside the finish can prevent the fish from having a fresh smell when you eat it.)
15. Put some oil on top of the fish to look nice. (0ptional)

Direction cooking:
1. Take a steamer pot out and boil some water with a rack inside.
2. Once the water is boiling, put the plate of fish inside the steamer and close the lid.
3. Cook the fish for about 8-10 minutes.
(Note: A large fish, steam for 12 minutes. Small fish steam for 8-10 minutes (it all depends on the size of the fish.)
4. Once the fish is ready, use a knife and put it in the middle. When you feel the knife, touching the bone. Then you know it’s ready. If it’s not, you need to steam it for 2-3 minutes or longer.
(Note: Do not overcook the fish, it will not taste good.) 
5. When the fish is ready. Use a kitchen mitten, or a plate clipper, take the redfish and place it on the table.
6. Enjoy this steamed redfish.
7. Cut the green onions into small pieces. Sprinkle some green onions on top of the redfish.
8. Enjoy this wonderful steamed redfish.

Steamed pompano fish topped with ginger and green onions

This is the 9th time I made steamed pompano fish. It is a frozen fish bought from a Chinese supermarket. You can put it in the freezer and eat it whenever you like. 
To defrost the pampano fish from the freezer, I put it in a bowl of warm water with the bag of fish. Once it is all defrosted, I started to clean the fish. Cleaning the fish is simple. Take a knife and scrape off the scales. Cut the stomach till halfway. Then take out all the dirty stuff and the mouth guard. Rinse the fish to ensure it is properly clean. 
Making a good steam fish needs to be marinated with salt, turmeric, soya sauce, garlic powder, garlic and onions outside and inside. Also, you can put some Chinese cooking wine inside. It will make the fish taste better. You won’t notice any none fresh smell. Steaming fish is very healthy 
Take a large pan and put it on the stove. Put in some water. Put in a wire rack. Close the lid. When the water starts boiling. Put in the plate of pampano fish. Steam for 12 minutes. To know the fish is ready. Take a knife and insert it in the middle. If you feel the bone, that means ready. If not, you need to cook it a bit longer. When it is done. Be careful taking the plate of steam fish out of the steamer. You can sprinkle some green onions to look nice and colourful.
When eating the fish, there are bones. Be careful eating it. The meats inside are very awesome and tasty. I like it a lot. You can defrost the frozen pampano fish the night before in the fridge. Sometimes it will not completely defrost.
When eating the fish, it is best to go with rice. Ensure there are no bones before mixing them into the rice. It is best to eat the whole fish on the same day once it is steam, to get the freshness of the fish. Try making this steam fish, and you will love it.

Direction Cleaning:
1. Take the frozen Pampano out of the freezer.
2. Take a bowl of hot water and soak the frozen pampano fish in the bowl, to unfrozen it for about 4-5 minutes.
3. Put a pair of dishwasher gloves.
4. Take it out of the bowl.
5. Open the bag with scissors and take the fish out of the bag.
6. Wash the fish
7. Take a knife and fish. At an angle of the knife, scrape off the scales everywhere on the fish. This fish does not have a 8. lot of scales to scrape off. Compare to other fishes. If the fish have a not fresh smell. Put some salt on both sides of the body and inside too!
(Note: putting salt can take the non-fresh smell away.)
9. Take scissors and cut off the mouth guard. Cut a straight line on the stomach almost to the middle
10. Take out all the disgusting intestine, the red guts and also the mouth guard out of the fish.
11. When it is all clean. Rinse inside and make sure there is no dirty thing inside.
12. When done. Rinse the fish again and put it on a plastic bowl to get all the water out.

Preparing the onions, and ginger:
1. Take an onion. Use a knife peeler and peel the onion skin.
2. Place it on the cutting board. Cut each onion in half. Put it on the side and cut it into slices.
3. Take ginger. Use a slice cutter and slice the ginger into strips of pieces
4. Place them into a bowl and set it aside.

Marinating the fish:
1. put the fish on the plate.
2. sprinkle some salt, garlic powder and pour some soya sauce and turmeric on the body
3. Repeat the same steps on the other side of the fish.
4. Inside the fish, sprinkle some salt, garlic powder and pour some soya sauce, turmeric and Chinese cooking wine.
5. Spread some onions inside the fish and some at the bottom of the plate.
6. In the bowl, take some sliced ginger strips and spread them on top of the fish. Then put some inside the fish.
(Note: Marinating inside the fish and putting ginger and onions can take the non-fresh smell out of the fish.)

Steaming the pampano fish:
1. In the cupboard, Take a large pan and place it on the stove.
2. Put some water, the amount you need to steam the fish.
3. Put a steamer tray. Close the lid.
4. Once the water starts boiling, put the fish inside the steamer tray and close the lid.
5. Cook the fish for about 12-15 minutes.
6. Once the fish is ready. Use a knife and stick it in the middle to see if it touches the bone. Then you know it’s ready. If not, you need to cook a bit longer.
7. Once it is ready. Turn of the heat.
(Note: When you are ready to eat, take it out of the steamer.)
8. In the fridge, take out some green onions and rinse it.
9. Chop up some green onion Sprinkle some green onions on top of the fish.
10. Use a plate clipper or kitchen mittens, take out the steam pampano fish and place it on the table.
11. Enjoy.

Steamed pampano fish topped with ginger

This is the 8th time I made steamed pamapno fish. When steaming the fish, it smells so good. It makes me very hungry. You can see the steam coming out of the steamer while it is cooking. Making a good steam fish needs to be marinated with salt, turmeric, soya sauce, garlic powder, garlic and onions outside and inside. Putting some Chinese cooking wine inside the fish taste better. You won’t notice any not fresh smell. Steaming fish is very healthy. I decided to put only ginger on the top of the pampano fish.
The steaming time takes 12 minutes for a big one and takes about 8 minutes for a small one. When the water starts boiling, you start counting the time to steam the pamapno fish. To know the if the fish is ready. Take a knife and insert it in the middle. If you feel the bone, that means it’s ready. If not, you need to cook it a bit longer. When it is done be careful taking the plate of steam fish out of the steamer because it is very hot.
When eating the fish, there are bones. Be careful eating it. The meats inside are very awesome and tasty. I like it a lot. You can defrost the frozen pampano fish the night before in the fridge.
when eating the fish, it is best to go with rice. Make sure there are no bones before mixing it into the rice. It is best to eat the whole fish on the same day once it is steam, to get the freshness of the fish. Try making this steam fish, and you will love it. Enjoy.

Direction Cleaning:
1. Take the frozen Pampano out of the freezer.
2. Take a bowl of hot water and soak the frozen pampano fish in the bowl, to unfrozen it for about 4-5 minutes.
3. Put a pair of dishwasher gloves.
4. Take it out of the bowl.
5. Open the bag with scissors and take the fish out of the bag.
6. Wash the fish
7. Take a knife and fish. At an angle of the knife, scrape off the scales everywhere on the fish. This fish does not have a 8. lot of scales to scrape off. Compare to other fishes. If the fish have a not fresh smell. Put some salt on both sides of the body and inside too!
(Note: putting salt can take the non-fresh smell away.)
9. Take scissors and cut off the mouth guard. Cut a straight line on the stomach almost to the middle
10. Take out all the disgusting intestine, the red guts and also the mouth guard out of the fish.
11. When it is all clean. Rinse inside and make sure there is no dirty thing inside.
12. When done. Rinse the fish again and put it on a plastic bowl to get all the water out.

Preparing the onions, mixed peppers and ginger:
1. Take an onion. Use a knife peeler and peel the onion skin.
2. Place it on the cutting board. Cut each onion in half. Put it on the side and cut it into slices.
3. Take ginger. Use a slice cutter and slice the ginger into strips of pieces
4. Place them into a bowl and set it aside.

Marinating the fish:
1. put the fish on the plate.
2. sprinkle some salt, garlic powder and pour some soya sauce and turmeric on the body
3. Repeat the same steps on the other side of the fish.
4. Inside the fish, sprinkle some salt, garlic powder and pour some soya sauce, turmeric and Chinese cooking wine.
5. Spread some onions on top of the fish, inside and some at the bottom of the plate.
6. In the bowl, take some sliced ginger strips and spread them on top of the fish. Then put some inside the fish.
(Note: Marinating inside the fish and putting ginger and onions can take the non-fresh smell out of the fish.)

Steaming the pampano fish:
1. In the cupboard, Take a large pan and place it on the stove.
2. Put some water, the amount you need to steam the fish.
3. Put a steamer tray. Close the lid.
4. Once the water starts boiling, put the fish inside the steamer tray and close the lid.
5. Cook the fish for about 12-15 minutes.
6. Once the fish is ready. Use a knife and stick it in the middle to see if it touches the bone. Then you know it’s ready. If not, you need to cook a bit longer.
7. Once it is ready. Turn of the heat.
(Note: When you are ready to eat, take it out of the steamer.)
8. Enjoy.

Boiled yu choy

This yu choy is very delicious and easy to make. The yu choy came out perfectly after boiling from a large pan. Look at how green and beautiful it is. It brightens the colour of the dish. I like this dish a lot. You can buy yu choy at a Chinese supermarket.
This is a perfect combination dish that goes well with noddles or rice. Which ever you choose as your desire. The yu choy is a very healthy vegetable to eat. It is good for the body and eyes. If you’re a vegetarian person, then this will be a perfect yu choy dish to make at home. I only has vegetable with no meat, oil or salt. A healthy way of making a Yu choy.
The boiling vegetable is very healthy. After boiling the yu choy with the water left in the large pan, you can drink it as soup. It saves time in making a soup. It’s a delicious dish that you can make. It does not take long and you will enjoy this yu choy vegetable. Try the recipe and enjoy.

Washing Yu Choy:
1. Take the package of yu choy out of the fridge.
2. In the cupboard, take out a strainer and a big container to wash the yu choy.
3. Place the large container in the sink. Take a strainer and place it on the other sink.
4. Take the yu choy out of the package and place it in the big container.
5. Separate each yu choy apart. Use a knife and cut off the end hard part.
6. Open each yu choy wide and wash it in the water very clean, make sure there is no dirty stuff in the vegetable.
7. Open the cold water and fill the container with water. Take the end part yu choy on each hand. Turn it upside down and separate apart and shake it in the water.
(Note: Make sure all the dirty stuff is out and each vegetable is clean.)
8. Each time a piece is washed, place it in the strainer.
9. Fill the container with water and wash the yu choy four times. when it’s all wash, put it aside.
(Note: make sure it is all clean and have no dirty stuff.)

Cooking Direction:
1. In the cupboard, take out a large pan.
2. Place it on the stove.
3. Pour some water into the large pan. If there is not enough water, then you can add more.
(note: Add just the right amount of water that you need to boil the yu choy.)
4. Turn on the heat to high and cover the lid.
5. Wait until the water is boiling.
6. When the water is boiling, add the yu choy into a large pan and cover the lid.
(Note: Make sure all the yu choy are on the water and nothing is sticking out.)
8. Just wait for it to boil up. Once the water is boiling up, open the lid and keep the lid off.
(Note: Keeping the cover off will prevent the vegetable from being not having a good colour.)
9. When the yu choy is boiling again. Leave it on the water for two more minutes. 
(Note: Do not cook the yu choy too long, it will not stay greenly.)
12. Once it’s ready, turn off the heat and place all the yu choy on a plate and place it on the table.
13. Enjoy.

Steamed pampano fish topped with red and yellow peppers

A steamed pamapno fish smells so good when it comes out of the steamer. Making a good steam fish needs to be marinated with salt, turmeric, soya sauce, garlic powder, garlic and onions outside and inside. Also, you can put some Chinese cooking wine inside. It will make the fish taste better. You won’t notice any not fresh smell. Steaming fish is very healthy. I decided to put something different on top. I put some slice red and yellow small peppers on top of the pampano fish to make it look colourful.
The steaming time takes 12 minutes for a bit one and small takes about 8 minutes. When the water starts boiling, you start counting the time to steam the pamapno fish. To know the if the fish is ready. Take a knife and insert it in the middle. If you feel the bone, that means ready. If not, you need to cook it a bit longer. When it is done be careful taking the plate of steam fish out of the steamer.
When eating the fish, there are bones. Be careful eating it. The meats inside are very awesome and tasty. I like it a lot. You can defrost the frozen pampano fish the night before in the fridge.
when eating the fish, it is best to go with rice. Make sure there are no bones before mixing it into the rice. It is best to eat the whole fish on the same day once it is steam, to get the freshness of the fish. Try making this steam fish, and you will love it.

Direction Cleaning:
1. Take the frozen Pampano out of the freezer.
2. Take a bowl of hot water and soak the frozen pampano fish in the bowl, to unfrozen it for about 4-5 minutes.
3. Put a pair of dishwasher gloves.
4. Take it out of the bowl.
5. Open the bag with scissors and take the fish out of the bag.
6. Wash the fish
7. Take a knife and fish. At an angle of the knife, scrape off the scales everywhere on the fish. This fish does not have a 8. lot of scales to scrape off. Compare to other fishes. If the fish have a not fresh smell. Put some salt on both sides of the body and inside too!
(Note: putting salt can take the non-fresh smell away.)
9. Take scissors and cut off the mouth guard. Cut a straight line on the stomach almost to the middle
10. Take out all the disgusting intestine, the red guts and also the mouth guard out of the fish.
11. When it is all clean. Rinse inside and make sure there is no dirty thing inside.
12. When done. Rinse the fish again and put it on a plastic bowl to get all the water out.

Preparing the onions, mixed peppers and ginger:
1. Take an onion. Use a knife peeler and peel the onion skin.
2. Place it on the cutting board. Cut each onion in half. Put it on the side and cut it into slices.
3. Take ginger. Use a slice cutter and slice the ginger into strips of pieces
4. Place them into a bowl and set it aside.
5. Take a bag of small peppers.
6. Take a slice cutter and make sure the knife is attach to the slice cutter.
7. Slice the yellow and red peppers into slices.
8. Place them into a bowl and set it aside.

Marinating the fish:
1. put the fish on the plate.
2. sprinkle some salt, garlic powder and pour some soya sauce and turmeric on the body
3. Repeat the same steps on the other side of the fish.
4. Inside the fish, sprinkle some salt, garlic powder and pour some soya sauce, turmeric and Chinese cooking wine.
5. Spread some onions on top of the fish, inside and some at the bottom of the plate.
6. In the bowl, take some sliced ginger strips and spread them on top of the fish. Then put some inside the fish.
(Note: Marinating inside the fish and putting ginger and onions can take the non-fresh smell out of the fish.)
7. Take some slice yellow and red peppers and place it on top of the pampano.

Steaming the pampano fish:
1. In the cupboard, Take a large pan and place it on the stove.
2. Put some water, the amount you need to steam the fish.
3. Put a steamer tray. Close the lid.
4. Once the water starts boiling, put the fish inside the steamer tray and close the lid.
5. Cook the fish for about 12-15 minutes.
6. Once the fish is ready. Use a knife and stick it in the middle to see if it touches the bone. Then you know it’s ready. If not, you need to cook a bit longer.
7. Once it is ready. Turn of the heat.
(Note: When you are ready to eat, take it out of the steamer.)
8. Enjoy.

Steamed redfish topped with ginger

A steamed redfish is very simple to make. I decided to make 2 redfishes. Most of the time, when you buy frozen fish, it is not clean. You will need to clean it yourself. When you learn how to clean a fish. You will get the hang of it and be able to clean any fish. Since this is my 7th time making this redfish, I got the hang of making this fish.
Look at how perfectly the 2 redfishes came out from the steamer. The colour is so nice with some ginger on top and onions at the bottom. I like this fish a lot, and it tastes very delicious. It is one of my favourite fish. Steaming 2 fishes in the same plate, steam and finish at the same time.
There are some bones in the fish, but be careful eating it. The best combination with this dish would be rice. With the sauce in the fish, you can mix it in the rice. The meat tastes very good with soya sauce on it and rice. Steaming fish is very healthy compared to pan-frying a fish. I like eating steam fish.
Younger kids would need help from an adult picking the fish meat for them since it has bones in the fish. You can have this fish for lunch or dinner. It is best to eat the whole fish on the same day fresh. When you want to eat fish and have no idea what fish to make, you can consider making this redfish topped with scallions and coriander. A very delicious steamed fish to make. Try the recipe and enjoy.

Direction Cleaning:
1. Take the package of frozen redfish out of the freezer.
2. Take out as many redfish as you need, put it in a bowl of warm water and soak the frozen redfish into the bowl to unfrozen it for about 4-5 minutes.
(Note: If you are using the whole bag of fish, then soak the bag in warm water.)
3. Put on a pair of dishwasher gloves
4. Take the redfish out of the bowl.
(Note: If using the whole bag, open the bag with scissors and take the fish out of the bag.)
5. Wash the fish.
6. Take a knife and fish. At an angled knife, scrape off the scales everywhere on the fish.
(Note: Make sure the fish is clean without any scales.)
7. Take scissors and cut a straight line on the stomach almost to the middle.
8. Take out all the dirty stuff inside the stomach.
(Note: Make sure the fish is all clean inside.)
9. When it is all clean. Rinse inside and make sure there is no dirty thing inside.
10. When it’s all done. Rinse the fish again. Place it in a mixing bowl to get all the water out.

Marinate the redfish:
1. Put the fish on the plate.
2. Slice up a couple of gingers and set them aside.
(Note: you can slice the ginger the way you want.)
3. Take an onion. Use a knife peeler and peel the onion skin.
4. Place it on the cutting board. Cut it in half, place it on the side and cut it into slices.
5. Use a tong to hold the fish.
6. Sprinkle some salt on the fish on both sides.
7. Sprinkle a bit of garlic powder on both sides, but not too much.
8. Sprinkle a little bit of turmeric on the body.
9. Put some soya sauce on the fish on both sides and rub it all around.
10. Put a bit of turmeric inside the fish.
11. Put some Chinese cooking wine inside the fish to prevent the fish from having any fresh smell when you eat it.
If it does not have a fresh smell, then you do not need to put any.
12. Put some sliced onions on the bottom of the fish and top of the fish.
13. Take some ginger and peel skins, and cut them into slices.
(Note: You can keep a bit of the skin on the ginger.)
14. Put a couple of gingers on top of the fish and inside too!
(Note: Putting ginger inside the finish can prevent the fish from having a fresh smell when you eat it.)
15. Put some oil on top of the fish to look nice. (0ptional)

Direction cooking:
1. Take a steamer pot out and boil some water with a rack inside.
2. Once the water is boiling, put the plate of fish inside the steamer and close the lid.
3. Cook the fish for about 8-10 minutes.
(Note: A large fish, steam for 12 minutes. Small fish steam for 8-10 minutes (it all depends on the size of the fish.)
4. Once the fish is ready, use a knife and put it in the middle. When you feel the knife, touching the bone. Then you know it’s ready. If it’s not, you need to steam it for 2-3 minutes or longer.
(Note: Do not overcook the fish, it will not taste good.) 
5. When the fish is ready. Use a kitchen mitten, or a plate clipper, take the redfish and place it on the table.
6. Enjoy this steamed redfish.

Steamed pamapno fish topped with green onions

A steamed pamapno fish is simple to make. I used frozen pampano fish bought at a Chinese supermarket. When steaming the fish, it smells so good. It looks so good and beautiful coming out of the steamer.
Making a good steam fish needs to be marinated to have a better taste. Put some salt, turmeric, soya sauce, garlic powder, ginger and onions outside and inside. A the bottom place I put some onions. Also, you can put some Chinese cooking wine inside. It will taste better, and you won’t notice any not a good smell. Steaming fish is very healthy.
The steaming time takes 12 minutes. When the water starts boiling. That is when you put the steam fish in the steamer. Be careful, the steamer is very hot. To know the fish is ready. Take a knife and insert it in the middle. If you feel the bone, it’s ready. If not, you need to cook it a bit longer. When done. Be careful taking the plate of steam fish out of the steamer. You can sprinkle some green onions, cilantro or coriander. Whatever you choose as your desire. I choose to put some green onions on the top because I like to eat green onions.
When eating the fish, there are bones. Be careful eating it. The meats inside are very awesome and tasty. I like it a lot. You can defrost the frozen pampano fish the night before in the fridge.
When eating fish, it is best to go with rice. Make sure there are no bones before mixing it into the rice. It is best to eat the whole fish on the same day once it is steam, to get the freshness of the fish. Try making this steam fish, and you will love it.

Direction Cleaning:
1. Take the frozen Pampano out of the freezer.
2. Take a bowl of hot water and soak the frozen pampano fish in the bowl, to unfrozen it for about 4-5 minutes.
3. Put a pair of dishwasher gloves.
4. Take it out of the bowl.
5. Open the bag with scissors and take the fish out of the bag.
6. Wash the fish
7. Take a knife and fish. At an angle of the knife, scrape off the scales everywhere on the fish. This fish does not have a 8. lot of scales to scrape off. Compare to other fishes. If the fish have a not fresh smell. Put some salt on both sides of the body and inside too!
(Note: putting salt can take the non-fresh smell away.)
9. Take scissors and cut off the mouth guard. Cut a straight line on the stomach almost to the middle
10. Take out all the disgusting intestine, the red guts and also the mouth guard out of the fish.
11. When it is all clean. Rinse inside and make sure there is no dirty thing inside.
12. When done. Rinse the fish again and put it on a plastic bowl to get all the water out.

Preparing the onions and ginger:
1. Take an onion. Use a knife peeler and peel the onion skin.
2. Place it on the cutting board. Cut each onion in half. Put it on the side and cut it into slices.
3. Take ginger. Use a slice cutter and slice the ginger into strips of pieces
4. Place them into a bowl and set it aside.

Marinating the fish:
1. put the fish on the plate.
2. sprinkle some salt, garlic powder and pour some soya sauce and turmeric on the body
3. Repeat the same steps on the other side of the fish.
4. Inside the fish, sprinkle some salt, garlic powder and pour some soya sauce, turmeric and Chinese cooking wine.
5. Spread some onions on top of the fish, inside and some at the bottom of the plate.
6. In the bowl, take some sliced ginger strips and spread them on top of the fish. Then put some inside the fish.
(Note: Marinating inside the fish and putting ginger and onions can take the non-fresh smell out of the fish.)

Steaming the pampano fish:
1. In the cupboard, Take a large pan and place it on the stove.
2. Put some water, the amount you need to steam the fish.
3. Put a steamer tray. Close the lid.
4. Once the water starts boiling, put the fish inside the steamer tray and close the lid.
5. Cook the fish for about 12-15 minutes.
6. Once the fish is ready. Use a knife and stick it in the middle to see if it touches the bone. Then you know it’s ready. If not, you need to cook a bit longer.
7. Once it is ready. Turn of the heat.
(Note: When you are ready to eat, take it out of the steamer.)
8. In the fridge, take out some green onions and rinse it. Wash the coriander and rinse them.
9. Chop up some green onion Sprinkle some green onions on top of the fish.
11. Use a plate clipper or kitchen mittens, take out the steam pampano fish and place it on the table.
12. Enjoy.

Firm and silk tofu topped with green onions

This is the 3rd time I made steamed tofu, It is simple to make, and it does not take long. I decided to use 2 different kinds of tofu. One is firm, and the other is silk. Steaming a different kind of tofu can have a different taste. If you like, you can use the same kind of tofu.
All you need to do is take a large plate. Put some flour all around the plate. Open 2 packages of tofu and drain water into the sink. Rinse the tofu. Place the firm tofu on the plate and cut it into a cross. Then in big thick pieces. It will be easier to handle and eat. Place it all on the side around the plate. Then place the silk tofu on the plate. Cut the same way you cut the firm tofu. Place it on a slighted angle on the firm tofu around the middle 2 layers. The last piece, cut into a circle and place in the middle. Now you have a flower tofu plate shape.
When marinating the tofu, I put some salt, garlic powder and soya sauce. If you like it spicy, you can add some spicy season to make it light or very spicy. It all depends on your preference.
The plate of tofu takes about 12 minutes to steam. The starting time is when the water starts to boiling. When the tofu is steaming, you can smell the delicious and tasty tofu. When done. I decided to sprinkle some green onions on top of the tofu to look nice and colourful.
Kids and Adults would love this steam tofu a lot. The best combination that goes well with this dish is rice. With the tofu and sauce, you can mix in the rice. When you have no idea what to make on that day, you can consider making this steam tofu. A fast, easy dish to make. Try the recipe and enjoy.

Preparing the tofu:
1. Take a clean large plate and set it aside.
2. Put some flour around the bottom of the plate.
2. Take firm and silk tofu out of the fridge.
3. Open the package, drain all the water into the sink.
4. Rinse all the tofu.
5. Place all the tofu on the plate and cut the tofu into thick square pieces. 
(Note: Make sure all the tofu, are cut into the same size.)
6. Take green onions in the fridge.
7. Wash and place it on the cutting board and cut it into small pieces.

Making the plate of tofu
1. Put all the firm tofu flate around the plate.
2. Put the silk tofu flate on top of the edge of the firm tofu around 2 layers.
3. Continue the same steps until you reach the top.
4. Cut a round tofu and place it on the in the middle top.

Marinate the tofu:
1. Sprinkle some salt, garlic powder and some light soya sauce.
2. Put some flour and make sure it is coated everywhere.
3. Take green onions from the fridge.
4. Wash and place it on the cutting board.
5. Cut the green onions into small pieces
6. Sprinkle some green oninos on top of the tofu.

Steaming the tofu:
1. In the cupboard, take out a large pan and place it on the stove.
2. Put in some water and turn on the heat to high.
3. Place a wire rack and close the lid.
4. Once the water starts boiling, open the lid. Use a plate clipper or kitchen mittens and put the plate tofu into the large pan.
5. Steam the tofu for 12-13 minutes.
6. When the time is ready, turn off the heat.
7. Open the lid. Use a plate clipper or kitchen mittens and take out the plate of steamed tofu from the large pan and place it on the table.
10. Enjoy this steam tofu with green onions.

Pork chops topped with green onions

These pork chops are simple to make, and it does not take long. When you buy pork chops straight from the supermarket, you can cook it right away, and it saves time. If you already have pork chops in the freezer. You need to defrost it in the microwave. It can take a bit longer. Different microwave defrost timing can be different.
When marinating the pork chops, I put salt, garlic powder and soya sauce. I toss the bowl to mix. I added some flour. When tossing the bowl to mix, ensure all the flour is coated everywhere. Marinating has a better taste than without it. You can also marinate the pork chops the night before to have a better taste of the flavour texture. If you like, you can marinate the pork chops to spicy seasoning flavour.
When the pork chops are put into a frying pan, you can hear a sizzling sound. It smells so good and makes you very hungry. Pan fried the pork chops on each side for 5 minutes. It will cook fast. If you cook it for too long, it will be tough. When you press on the pork and it is hard, that means it is ready. Also, make sure it is well-done and not tough.
This time I did not make any sauce. I made it plain, topped with some green onions. I decided to put some green onions to make the dish look nicer.
Kids and adults would love these pork chops. You can cut the pork chops into pieces and make a sandwich. You can also eat the pork chops with rice and some vegetables on the side. I really like this dish, and it is very tasty. This can be a choice dish to make when you have no idea what to make on that day. Try the recipe and enjoy.

Marinating the pork chops:
1. Take a package of pork chops
2. Open the package. Take as many pork chops as you need.
3. Raise pork chops.
4. Put the pork chops in a mixing bowl. Marinates with some salt, garlic powder, and light soya sauce. Toss the bowl to mix . Then add some flours and make sure it coated everywhere and mix until you see no more flour.
5. When all mixed set the mixing bowl aside.
6. If you already have pork chops in the freezer, you can take them out the night before and put them in the fridge to thaw.

Cooking process:
1. Take a non-stick frying pan out of the cupboard and place it on the stove.
2. Turn on the heat to medium
3. When the pan is hot, add in some oil.
4. Turn the heat to medium
5. Use a tong and put the pork chops into a pan.
6. Close the lid and cook one side for 5 minutes.
7. Open the lid and take a tong and turn the pork chops over to the other side and cook for another 5 minutes.
(Note: If you cook the pork chops to long it will be tough.)
8. Make sure there are no pink or blood coming out.
9. When the pork chops are all done cooking
10. Take a tong and place it all nicely onto a plate and place it on the table.
11. Take green onions out of the fridge. Wash and cut into small pieces.
12. Sprinkle some green onions on top of the pork chops
13. Enjoy.