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.
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.