Steamed pampano fish topped with coriander

This is the 22st time I made steamed pampano fish topped with corinader. The pampano fish smells so good when it comes out of the steamer. It is fresh fish from a frozen package. You can buy pampano fish at a Chinese supermarket.
To marinated the fish I put turmeric, soya sauce, garlic powder, garlic and onions outside and inside. If your pampano does not have a fresh smell then put some Chinese cooking wine inside. It will make the fish taste better. If the pamapno is fresh, you do not need to put any cooking wine in it. The Chinese cooking wine can be bought at a Chinese supermarket. Steaming fish is very healthier.
To steam a pampano fish, you have to take a portable steamer or a large pan. Pour some water and boil on high heat. Close the lid. When the water starts boiling, put the pampano into the steamer. I steam the fish for 8 minutes. If it;s a large pampano fish, it needs to be steam for 12 minutes. You can steam it for 1-2 extra minutes to ensure it is properly cooked. To know 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. 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. Pampano is one of my favorite fish.
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. Once you eat this steam pampano fish, you will like it a lot. Try to make this fish, and you will enjoy 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.
5. Take a couple of green beans and wash it. Then place it around the steamer. Close the lid.
6. Cook the fish for about 12-15 minutes.
( Note: A small size fish cooking time takes 10 minutes.)
7. 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.
8. Once it is ready. Turn of the heat.
9. Take some coriander. Wash it very clean and cut into pieces. Sprinkle the coriander on top of the pampano fish.
10`. Use a plate clipper or kitchen mittens, take out the steam pampano fish and place it on the table.
11. Enjoy.

Zucchini with baby clams, ginger and onions

This stir-fried zucchini with baby clams, ginger and onions is simple to make. I decided to separate the zucchini and baby clams in the cooking process. Each cooking time is different.
To prepare the zucchini, I used a knife peeler mold to peel the skin, but not too much. I also slice some zucchini into strips of pieces. Cut the 2 end parts. Place the knife at an angle and while turning, cut it into pieces. Put it into a mixing bowl and set it aside.
I cook the zucchini and onions in a large pan. I added a bit of water. Closing the lid can help the cooking process a bit faster. Let it cook until the water starts boiling. Take a piece and taste it to see if it’s your desire texture. Some people might like it hard, crunchy and tender or tender. Putting seasoning is your preference because some people might like it spicy and others might not. Once it is the right texture, it is ready. When ready, turn off the heat, and pour it onto a plate and place it on the table.
Second, I stir-fried the dice onions with some oil until done. Then I add in the baby clams and stir. I added some soya sauce and stirred to mix. I added some flour to coat the baby clams everywhere. Stir until there is no more flour showing. Turn off the heat since there is still some heat on the pan. Stir 2 more times. Then turn off the heat and pour it onto the plate with the zucchini.
Kids and adults would love this dish. You can have this dish for lunch or dinner. The best combination with this dish is rice. The zucchini and baby clams can be mixed in with the rice and it taste so delicious. This dish came out so beautiful and brightened the colour of the dish. I like this dish a lot. If you have never made this dish before, you can give this a try. Enjoy.

Preparation of the zucchini:
1. In the fridge, take 3 pieces of zucchini. If you feel that the zucchini is slippy, rinse with water and rub the zucchini with a cloth.
2. Place the zucchini on the cutting board and cut off 2 end parts.
3. Take zucchini. Take a knife peeler mold shape and peel off some skins, but not too much.
4. Take a knife and place it at an angle. While in each turn, cut the zucchini into pieces and put it directly into a mixing bowl.
(Note: Do not cut the zucchini too small or big. Just the right size. )
5. Repeat the same step for the rest of the zucchini.
6. When all done. Set the bowl of zucchini aside.

Preparing the onion and ginger:
1. In the bag, take an onion. Use a knife and peel the skins.
2. Place it on the cutting board.
3. Cut it in half. Place it on the side and cut it into slices and cut some
onions into dice pieces.
4. Put the onions in a bowl and set them aside.
5. Take a ginger. Use a spoon and peel the skin.
6. Place the ginger on a cutting board.
7. Cut the ginger into pieces and place it in a bowl and set it aside.

Preparing frozen baby clams:
1. Take a package of frozen baby clams out of the freezer.
2. Open package.
3. Put some into a bowl.
4. Wash the baby clams 2-3 times. Ensure they are properly clean.
5. Put it into a bowl and set it aside.

Cooking the zucchini:
1. In the cupboard, take a large pan and put it on the stove.
2. Turn the heat to high.
3. When the pan is hot, put in some oil.
4. Put the onions and stir until done.
5. Take the bowl of zucchini, and pour it into the large pan.
6. Stir the zucchini a bit.
7. Sprinkle some salt, garlic powder and pour a bit of soya sauce.
8. Stir the zucchini a few times.
9. Pour in a bit of water and close the lid.
(Note: Keep an eye on the zucchini because they can cook fast.)
10. Turn the heat to medium-low
10. When the water starts boiling, let it cook by itself for 1 minute.
11. Open the lid and stir a bit.
12. Take a piece of zucchini and taste if it’s a bit crunchy and tender.
13. When it is a bit crunchy and tender, that means it is ready. If not, you need to cook it a bit longer.
14. When the zucchini is tender, turn off the heat. Pour the zucchini on to a plate and place it on the table.

Cooking baby clams:
1. In the cupboard, take a non-stick pan and put it on the stove.
2. Turn the heat to high.
3. When the pan is hot, put in some oil.
4. Put the dice of onions into the frying pan and stir until done.
5. Pour in the baby clam.
6. Turn the heat to medium-low.
7. Stir the baby clam.
8. Pour in some soya sauce
9. Stir to mix.
10. Turn the heat to high,
11. When the water starts boiling, put in some flour.
12. Stir until there are no more flour showing.
13. Continue adding some flour until everywhere is coated.
14. Stir until there are no more flour showing.
15. Once done. Turn off the heat. Pour the baby clams into the
plate of zucchini.
16. Use a spoon and mix the plate of zucchini with baby clams, ginger and onions.
17. Enjoy.