A steamed redfish topped with green onions. is very delicious and tasty. I really love it a lot. This is one of my favorite fish. When buying a frozen fish, you need to clean it. When cleaning the redfish, it does not have a lot of scales to scrape off. Some fish have a lot of scales to scrape off. To clean the fish, you have to cut in the middle half way and take out all the dirty stuff. Make sure it is all clean. Since this is my 10th time making this redfish, I got the hang of cleaning the fish. It did not take long and was very simple. Look at how perfectly the redfish came out from the steamer. The colour is so nice with some scallions, coriander, ginger on top and onions at the bottom. I like this fish a lot, and it tastes very delicious. 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 and it is very fresh. Sometimes you can get a not fresh fish, but once you marinate the fish, you will not smell any. 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 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. (Optional) 12. Put some sliced red 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 is a boiled white radish topped with green onions. This is the 4th time I have used a rice cooker to boil the white radish. I did not add any seasoning. Just simple and natural. Boiling food is very healthy. A white radish can be found at most supermarkets. To prepare the white radish, I used a small radish. I was able to use the whole white radish. If you use a big white radish, and you cannot finish it, you can use half of it and save the other half in the fridge to use next time. Peel the skin and put the knife at an angle. While turning, cut the white radish into pieces. I place all the white radish into a mixing bowl. Do not rinse the white radish again because you will take out all the delicious taste of the white radish inside. All you need is the white radish because they take longer to cook. It takes about 25 minutes. To know if it’s tender. Insert a large toothpick. If it goes through, that means it is ready. If it’s not, you will need to cook it a bit longer. When it is all cooked, I use a skimmer spoon and scoop up all the white radish into a plate. Kids and adults would love this white radish. It’s healthy and very delicious. I like this dish a lot. You can have these for lunch or dinner. The best combination that goes well with this dish is rice or noodles. The boiling water that is left in the rice cooker, you can drink it as soup or use it as a soup base for noodles. If you have never eaten the white radish, you can give it a try. When you make a lot, you can have it throughout the day. If you are a vegetarian, this can be a perfect dish to make. Try the recipe and enjoy.
Preparing the white radish: 1. Take the white radish out of the fridge. 2. Take a cutting board and cut the white radish in half, or you can use the whole white radish. (Note: If not using the other half, you can wrap it up with a plastic wrapper and put it in the fridge to use next time.) 3. Take a knife peeler and peel off the skin directly into the garbage. 4. Place the white radish on a cutting board. Take a knife and place it at an angle. While in each turn, cut the white radish into pieces and put it directly into a mixing bowl. 5. When all is cut up and put into the mixing bowl, rinse the white radish and set it aside.
Cooking the white radish: 1. Take out a rice cooker. Plug in the plug 2. Fill the rice cooker with water. The amount you need to boil. 3. Turn the rice cooker to rice cook. Wait for the water to start boiling. 4. When the water starts boiling add in the White radish into the rice cooker. 5. Boiled and simmer in the rice cooker for 20-25 minutes. 6. When the water starts boiling again and 25 minutes is ready. Take a pieces of white radish and taste if it’s tender. You can also take a fork and if it goes through the white radish, that means it is ready. If not, you need to cook it a bit longer. 7. Once ready and tender, take a skimmer spoon and scoop up all white radish and put it on the plate and place it onto the table. 8. Take some green onions. Rinse the green onions. 9. Place it onto a cutting board and cut into small pieces. 10. Sprinkle some green onions on top of the white radish. 11. Enjoy this wonder plate of white radish topped with green onions
A baked chicken leg coming from the oven smells so good when it is baking in the oven. You can see the juice dripping and sticking onto the aluminum foil. It just looks so tasty and good seeing it baking in the oven. If you keep an eye on the chicken legs, you can see the chicken legs changing into golden brown. I decided to bake the chicken legs to make them more tasty and delicious. When cleaning the chicken legs, it is very simple than cleaning the whole chicken. When you get the hang of it, you will be fast in cleaning chicken legs. I marinated the chicken legs the night before to have a better floury taste. If you like, you can marinate the chicken legs the day you will eat them. I have the recipe on how to clean, marinate and bake the chicken legs. Since the chicken legs are coming from a baked oven, kids and adults would love these chicken legs. The best combination with these chicken legs would be rice. The meat and the juice that you can mix in with the baked chicken. Another way of eating these chicken legs is cutting off all the meat and making a chicken sandwich or a tortilla wrap chicken. Baked chicken legs can be an amazingly delicious dish to make. Try the recipe and enjoy.
Cleaning the chicken legs: 1. Put on a pair of dishwasher gloves. 2. Take three chicken legs out of the package. 3. Wash the chicken legs. 4. Take scissors and cut some fat skins off the chicken legs. 5. Cut off the end part of the bone. 6. Take all the dirty stuff out of the chicken. 7. Rinse the chicken legs. 8. If you still see dirty, clean it some more. 9. Put some salt all around the chicken. 10. Rub it all around, so it would not stink. 11. Rinse the chickens again. 12. Put the chicken in a mixing bowl to let the water out. 13. If you already have chicken legs in the freezer, take out the frozen chicken legs and put them in the microwave to defrost. (Note: Different microwave wattage and defrost time can be different.)
Marinate the chicken legs: (Prepare the night before or the day you will eat) 1. Take the bowl of chicken legs. 2. Sprinkle some salt, garlic powder and ginger powder. Mix with a tong. 3. Pour a bit of light soya sauce and mix with a tong. (Note: Make sure all the chicken legs mix evenly. When the chicken legs are mixed, put them in the fridge to use the next day. (Note: Marinating the chicken legs the day before will have a better taste of the texture flavour.)
Baking process: 1. Preheat the oven at 350F (190 degrees) until the oven is hot. 2. Take out a baking tray. 3. Put aluminum foil on the baking tray. 4. Place the chicken legs on the baking tray. 5. Put some flour on the chicken legs. (Make sure it is coated everywhere on the chicken legs.) 6. When the oven is preheated and hot, put on a pair of kitchen mittens and put the tray of chicken legs in the oven. 7. Bake the chicken legs for 45 minutes. 8. When 45 minutes is up, open the oven and check if there is any blood coming out. If there are non, that means it is ready. If not, then you need to bake it a bit longer. If you want to make sure it is ready, you can bake it for another 10-15 minutes. 9. Once it is ready, put a pair of kitchen mittens and take the chicken legs out of the oven 10. Take a plate and put all the chicken legs onto a plate and place it on the table. 11. Take a Silicone kitchen brush and take some oil from the tray. Lighlty brush some oil on top of the chicken legs to look nice. 12. Enjoy.