Pampano fish with onions and ginger topped with coriander

by Food Chez MoiDecember 29, 2022December 30, 2022

This is the 70th time I made a pampano fish. This is the easiest fish to clean and steam from a steamer. When the pampano fish is coming out of the steamer, it smells so good and delicious topped with some corianders. If you do not like coriander, you can add some green onions or parsley. Pamapno is one of my favorite fish. I can not resist on a tasty meat on the fish.
Making a good steam fish needs to be marinated with soya sauce, garlic powder, minced ginger or sliced ginger, and onions outside and inside. You can also put Chinese cooking wine inside the finish to prevent it from having a bad smell. When you eat the fish you will not notice any none bad freshness from the fish. It will tasty so good and delicious.
Steaming a fish is healthier than pan-frying the fish. That is why I always steam because I like this kind of fish. The steaming process takes about 12 minutes. If it’s a small, it can take about 8-10 minutes. It all depends on the size of the fish when steaming it.
When the water starts boiling, you start counting the time from steaming to finish. 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. I sprinkle a lot of corinander on top of the fish.
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 fish and see if you like it.

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. Break them into pieces.
4. Put it in a small blender and blend them into mince pieces.
5. Use a scooper and pour all the minced ginger into a bowl and set it aside.
(Note: If you can not finish all the minced ginger. You can put them in a freezer bag and
freeze them to use next time.)

Marinating the fish:
1. put the fish on the plate.
2. sprinkle some onion salt, garlic powder and pour some soya sauce and a bit of oil 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 Chinese cooking wine.
5. Spread some onions on top of the fish and inside.
6. Take some ginger. Wash the skin with well.
7. Use a spoon and peel the skin very well.
8. Cut the ginger into sliced pieces.
9. 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. Put a bit of oil on top 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 12-13 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 coriander and green onions. Wash the coriander and green onions very clean without any dirty stuff
(Note: Make sure the water is very clear and clean that is when you know the coriander are clean.)
9. Chop up some coriander and green onions.
10. Sprinkle some corianderand 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 with onions and ginger topped with coriander

by Food Chez MoiDecember 22, 2022December 27, 2022

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.
A plate of steamed pampano fish. It is the 55th time I made this pampano fish. It smells so good when it comes out of the steamer. I like to eat fish because this fish is one of my favorite food. Making a good steam fish needs to be marinated with soya sauce, garlic powder, chinese perserved black bean sauce, minced 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 kind of none fresh smell. I decided to put only one piece of chinese preserved black bean sauce because I have one left over in the bowl, in the fridge. If you make a lot, you can put some on the fish. Steaming a fish is very healthy compare to pan-frying the fish. That is why I always steam like to steam this kind of fish. The steaming process takes about 12 minutes. If it’s a small, it can take about 8-10 minutes. It all depends on the size of the fish when steaming it. 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. I sprinkle some corinander on top of the fish. 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 fish and see if you like 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.

Steamed pampano fish with onions, and ginger topped with green onions and coriander

by Food Chez MoiDecember 20, 2022December 22, 2022

This is the 60th time I made a pampano fish. This is the easiest fish to clean and steam from a steamer. When the pampano fish is coming out of the steamer, it smells so good and delicious topped with some green onions and a lot of corianders. Pamapno is one of my favorite fish. I can not resist on a tasty meat on the fish.
Making a good steam fish needs to be marinated with soya sauce, garlic powder, minced ginger or sliced ginger, and onions outside and inside. You can also put Chinese cooking wine inside the finish to prevent it from having a bad smell. When you eat the fish you will not notice any none bad freshness from the fish. It will tasty so good and delicious.
Steaming a fish is healthier than pan-frying the fish. That is why I always steam because I like this kind of fish. The steaming process takes about 12 minutes. If it’s a small, it can take about 8-10 minutes. It all depends on the size of the fish when steaming it.
When the water starts boiling, you start counting the time from steaming to finish. 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. I sprinkle a lot of corinander on top of the fish.
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 fish and see if you like 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.
A plate of steamed pampano fish. It is the 55th time I made this pampano fish. It smells so good when it comes out of the steamer. I like to eat fish because this fish is one of my favorite food. Making a good steam fish needs to be marinated with soya sauce, garlic powder, chinese perserved black bean sauce, minced 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 kind of none fresh smell. I decided to put only one piece of chinese preserved black bean sauce because I have one left over in the bowl, in the fridge. If you make a lot, you can put some on the fish. Steaming a fish is very healthy compare to pan-frying the fish. That is why I always steam like to steam this kind of fish. The steaming process takes about 12 minutes. If it’s a small, it can take about 8-10 minutes. It all depends on the size of the fish when steaming it. 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. I sprinkle some corinander on top of the fish. 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 fish and see if you like 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.

Steamed pampano fish with minced ginger, sliced onions topped with green onions

by Food Chez MoiDecember 13, 2022December 14, 2022

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 onion salt, soya sauce, garlic powder, and ginger 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 compare to pan frying it. You can find Chinese cooking wine at a Chinese supermarket.
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. It is very healthy and very delicious.

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. Break them into pieces.
4. Put it in a small blender and blend them into mince pieces.
5. Use a scooper and pour all the mince ginger into a bowl and set it aside.
(Note: If you can not finish all the mince ginger. You can put them in a freezer bag and
freeze them to use next time.)

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 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 minced ginger. 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. Put a bit of oil on top 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 12-13 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. Wash the green onions very clean without any dirty stuff
(Note: Make sure the water is very clear and clean that is when you know the coriander are clean.)
9. Chop up some green onions, 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.

Pampano fish with minced ginger and sliced onions topped with coriander

by Food Chez MoiOctober 20, 2022December 21, 2022

A plate of steamed pampano fish. It is the 55th time I made this pampano fish. It smells so good when it comes out of the steamer. I like to eat fish because this fish is one of my favorite food.
Making a good steam fish needs to be marinated with soya sauce, garlic powder, chinese perserved black bean sauce, minced 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 kind of none fresh smell.
I decided to put only one piece of chinese preserved black bean sauce because I have one left over in the bowl, in the fridge. If you make a lot, you can put some on the fish.
Steaming a fish is very healthy compare to pan-frying the fish. That is why I always steam like to steam this kind of fish. The steaming process takes about 12 minutes. If it’s a small, it can take about 8-10 minutes. It all depends on the size of the fish when steaming it.
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. I sprinkle some corinander on top of the fish.
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 fish and see if you like it.

Preparing the onions, ginger and
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. Break them into pieces.
4. Put it in a small blender and blend them into mince pieces.
5. Use a scooper and pour all the minced ginger into a bowl and set it aside.
(Note: If you can not finish all the minced ginger. You can put them in a freezer bag and
freeze them to use next time.)

Preparing the Chinese preserve black bean:
1. In the cupboard take out a bowl
2. In the bag take out a hand full of Chinese preserve black bean and put it in the bowl.
3. put some cold water.
4. Put it in the microwave and heat it up, until the water is boiling up.
5. Take it out of the microwave.
6. Take a strainer and pour all the Chinese preserve black beans to drain the water.
7. Rinse with cold water and place it back into the bowl .
8. Cut up some garlic into small pieces and put in the Chinese preserve black beans
9. Use the end knife and pound the Chinese preserve black beans and garlic.
(make sure all the pieces are pound into small pieces.)
10. When it is all done, 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 Chinese cooking wine.
5. Spread some onions on top of the fish and inside.
6. In the bowl, take some minced ginger and one piece of black bean sauce. 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. Put a bit of oil on top 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 12-13 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 coriander. Wash the coriander very clean without any dirty stuff
(Note: Make sure the water is very clear and clean that is when you know the coriander are clean.)
9. Chop up some coriander Sprinkle some coriander 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 with minced ginger and sliced onions topped with coriander

by Food Chez MoiOctober 18, 2022October 20, 2022

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 12-13 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 coriander. Wash the coriander very clean without any dirty stuff
(Note: Make sure the water is very clear and clean that is when you know the coriander are clean.)
9. Chop up some coriander Sprinkle some coriander 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.

Pampano fish with mince ginger and sliced onions topped with coriander

by Food Chez MoiOctober 8, 2022October 10, 2022

This is the 52nd time I have made a pampano fish. This is the fish I like to make the most. When you clean practice cleaning the pampano fish a lot, you be able to clean any kind of fish without any problem. Once you marinate and steam this fish, it will taste good and delicious.
The pampano fish was bought at a Chinese supermarket. Usually it comes in a frozen package. In the package, some fish can be small and others big. I like to buy a big fish that is in the package because you can have more to eat.
Making a good steam fish needs to be marinated to have a better taste. This time I decided to make something different with the ginger by making some minced ginger. I put it inside the fish and outside. If you want to know how to make the minced ginger, I have the recipe at the bottom on how to make it. I also put some sliced onions inside and outside. Sprinkle some soya sauce, onion salt, and garlic onions on both sides. If you like you can put some sliced onions at the bottom of the plate. I also put some Chinese cooking wine inside. It will taste better, and you won’t notice any, not a good smell.
Chinese cooking wine can be found and bought at a Chinese supermarket. What it does to the fish is put it inside the head and the body. It helps remove the bad smell inside the fish. If the fish is very fresh then you do not need to put any.
The steaming time takes 12 minutes. When the water starts boiling. That is when you put the steam fish in the steamer and start counting the time. To know if 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 steaming fish out of the steamer. You can sprinkle some green onions, cilantro, or coriander. I decided to put some coriander on top of the fish. It will make the fish look nicer and taste better.
Some people might not like the smell of coriander. It might not taste good. If these herbs are not your type that you would put on top of your fish, you can put green onions. Green onions is what I like to eat the most. If you like eating coriander then this will be the choice to put on top of the fish.
When eating the fish, there are bones. Be careful eating it. The meats inside is really 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 steaming, to get the freshness of the fish. Try making this steam fish, and you will love it.

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 12-13 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 coriander. Wash the coriander very clean without any dirty stuff
(Note: Make sure the water is very clear and clean that is when you know the coriander are clean.)
9. Chop up some coriander Sprinkle some coriander 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.

Pampano fish with ginger and onions topped with green onions

by Food Chez MoiOctober 4, 2022October 5, 2022

This is the 50th time I have made a pampano fish. It is very simple and delicious. When you make this many times of the pampano fish, you will be an expert at it. Now you can clean any kind of fish and even steam them. It will taste so good and delicious.
I used frozen pampano fish bought at a Chinese supermarket. In the package, some fish can be small and others big. I like to buy a big fish that is in the package because you can have more to eat. When you look at the fish steaming in the steamer, it can smell so good and delicious. I really like eating steamed fish.
Making a good steam fish needs to be marinated to have a better taste. Put some onion salt, soya sauce, garlic powder, ginger and onions outside and inside. Also, you can put some Chinese cooking wine inside. It will taste better, and you won’t notice any, not a good smell.
Chinese cooking wine can be found and bought at a Chinese supermarket. What it does to the fish is put it inside the head and the body. It helps remove the bad smell inside the fish. If the fish is very fresh then you do not need to put any.
The steaming time takes 12 minutes. When the water starts boiling. That is when you put the steam fish in the steamer and start counting the time. To know if 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 steaming fish out of the steamer. You can sprinkle some green onions, cilantro, or coriander. I decided to put some green onions on top because I like to eat green onions. It will make the fish look nicer and taste better.When eating the fish, there are bones. Be careful eating it. The meats inside is really 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 steaming, 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.

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 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. 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 12-13 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.

Pampano fish with sliced onions, ginger topped with shredded green onions

by Food Chez MoiSeptember 29, 2022October 1, 2022

A plate of steamed pampano fish smells so good when it comes out of the steamer. I like to eat fish because fish is one of my favorite food. When it comes to pampano, I can not resist in eating it.
Making a good steam fish needs to be marinated with 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 kind of none fresh smell.
Steaming a fish is very healthy. That is why I always steam like to steam this kind of fish. The steaming process takes about 12 minutes. If it’s a small, it can take about 8-10 minutes. It all depends on the size of the fish when steaming it.
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. I sprinkle some shredded green onions on top of the fish.
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 fish and see if you like it.

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. Wash the green onions very clean.
9. Use a clean cloth and dry the green onions very well.
10. Take a shredded knife and shred the green onions into shredded pieces.
11. Put some shredded green onions on top of the fish.
12. Use a plate clipper or kitchen mittens, take out the steam pampano fish and place it on the table.
13. Enjoy.

Pampano fish with ginger, onions topped with green onions

by Food Chez MoiSeptember 24, 2022September 26, 2022

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 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. 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 12-13 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.