Two rose salmon with onions, red radish topped with green onions

Two salmons baked in an oven looks so colourful with the onions, red radish, and green onions. It is very simple to make and it does not take long. I really like eating the salmon. It is one of my favorite salmon.
When you buy this frozen rose salmon, it comes in a big package. The salmon is mid-size, not very big. Usually it comes in two in the package.
There is usually nothing to clean. There might be a slight bit of some scales to scrape off. Sometimes there would be none, and you don’t even need to clean anything. Take a baking tray and prepare parchment paper. Spread some onions on the baking tray. This is optional. You do not need to put any. Place the salmon on the baking tray. Before baking the salmon, pre-heat the oven so that it can save time in baking.
While it is pre-heating, you can marinate the salmon with some garlic powder and, spieces. Some people might like it spicy, and others might not. Then I Coat some flour everywhere on the meat, to keep the juice inside. I added some onions, and red radish on top of the salmon to look nicer.
Put it in the pre-heated oven and bake it for 20 minutes. When it is done. You can leave it in the oven until you are ready to eat. Take the salmon out of the oven and place it on the table. It is such a simple food to make. Once you make salmon a lot, you will know how fast and easy this salmon can be made.
Kids and adults would love this salmon. You can have this for lunch or dinner. The best combination with this salmon is rice. It will taste so good and delicious. This kind of salmon does not contain any bones. I really like this salmon a lot. You can also have these salmon with some vegetables as a side dish and with some potatoes. This is really a good dish to make. When you have no idea what kind of dish to make on that day, you can consider making a baked salmon with onions, red radish topped with some green onions. Try making this recipe and enjoy.

Cleaning the rose salmon:
1. Take the package of rose salmon out of the freezer.
2. Open the package. Take the rose salmon out of the package.
3. Rinse the rose salmon with hot water a few seconds.
4. Take the salmon and scrape off all the scales.
5. Rinse the salmon.

Preparing the onions, red radish and green onions:
1. In the bag, take an onion and place it on the cutting board. Cut off the two ends.
2. Peel the skins, and cut the onion in half. Place it on the side and cut it into slices.
3. Place the onions in a bowl and set them aside.
4. In thee fridge, take out some green onions.
5. Rinse the green onions.
6. Place the green onions on a cutting board and cut into small pieces.
7. Place it in a bowl and set it aside.
8. Take a red radish. Wash the radish.
9. Cut the two end parts.
10. Cut the red radish into pieces and put it in the bowl.
11. Set the bowl of red radish aside.

Marinating the salmon:

1. Take a baking tray.
2. Put a parchment paper.
3. Spread some sliced onions on the baking tray
3. Put the salmons on the baking tray.
4. Sprinkle some garlic powder, and spieces on both sides.
5. Put some onions, ginger and red radish on top of the salmons.
6. Set the tray of salmons aside.

Baking the salmon:
1. Turn on the oven and pre-heat the oven at 350F (180 degrees) until it is hot.
2. Put the baking tray of salmon into the a pre-heat oven.
3. Bake it for 20 minutes.
4. When the time is ready, Sprinkle some green onions on top of the salmon.
(Note: You can leave it in the oven until you are ready to eat, to keep the salmon warm.)
5. Once you are ready to eat, Use a kitchen mitten and take out the tray of salmon and place
it on the table.
6. Enjoy.

Baked two salmons with onions, ginger, red radish topped with some green onions

  A rose salmon is simple to make. It does not contain a lot of work. You can have this salmon in no time. When you come home from work, and you want to make something fast to eat. A rose salmon can be a choice to make because all you do is scrape off the scales on the salmon. Then marinate it and bake it. It is a very simple process.
When you buy this frozen rose salmon, it comes in a big package. The salmon is mid-size, not very big. Usually it comes in two in the package. I decided to make only two salmons.
  There is usually nothing to clean. There might be a slight bit of some scales to scrape off. Sometimes there would be none, and you don’t even need to clean anything. Take a baking tray and prepare parchment paper. Spread some onions on the baking tray. Place the salmon on the baking tray.  Before baking the salmon, pre-heat the oven so that it can save a bit of time in baking.
While it is pre-heating, you can marinate the salmon with some garlic powder and, spieces. Coat some flour everywhere on the meat to keep the juice inside and it will taste very good.  I added some onions, ginger, and red radish on top of the salmon to look nicer. If you do not like the ingredients that I have, you can put whatever you like. Some people might like it spicy, and others might not.
Put it in the pre-heat oven and bake it for 20 minutes. When it is done. Take it out of the oven and place it on the table. It is such a simple and easy food to make. Once you make salmon a lot, you will know how fast and easy this salmon can be made.
 Kids and adults would love this salmon. You can have this for lunch or dinner. The best combination with this salmon is rice. It will taste so good and delicious. This kind of salmon does not contain any bones. I really like this salmon a lot. You can also have these salmons with some vegetables as a side dish and bread.
Another way of eating this salmon, by making a salmon sandwich with some tomatoes, lettuce and manyonaise. It will taste so good and delicious. This can be another way of eating the salmon.  Try making this recipe and see which way you like to eat your salmon. Enjoy.

Cleaning the rose salmon:
1. Take the package of rose salmon out of the freezer.
2. Open the package. Take the rose salmon out of the package.
3. Rinse the rose salmon with hot water a few seconds.
4. Take the salmon and scrape off all the scales.
5. Rinse the salmon.

Preparing the onions, ginger, red radish and green onions:
1. In the bag, take an onion and place it on the cutting board. Cut off the two ends.
2. Peel the skins, and cut the onion in half. Place it on the side and cut it into slices.
3. Place the onions in a bowl and set them aside.
4. In thee fridge, take out some green onions.
5. Rinse the green onions.
6. Place the green onions on a cutting board and cut into small pieces.
7. Place it in a bowl and set it aside.
8. Take a red radish. Wash the radish.
9. Cut the two end parts.
10. Cut the red radish into pieces and put it in the bowl.
11. Set the bowl of red radish aside.
12. Take a ginger and wash it clean.
13. Peel the skins off.
14. Cut the ginger into thin sliced pieces and put it in the bowl.
15. Set the bowl of ginger aside.

Marinating the salmon:
1. Take a baking tray.
2. Put a parchment paper.
3. Spread some sliced onions on the baking tray
3. Put the salmons on the baking tray.
4. Sprinkle some garlic powder, and spieces on both sides.
5. Put some onions, ginger and red radish on top of the salmons.
6. Set the tray of salmons aside.

Baking the salmon:
1. Turn on the oven and pre-heat the oven at 350F (180 degrees) until it is hot.
2. Put the baking tray of salmon into the a pre-heat oven.
3. Bake it for 20 minutes.
4. When the time is ready, Sprinkle some green onions on top of the salmon.
(Note: You can leave it in the oven until you are ready to eat, to keep the salmon warm.)
5. Once you are ready to eat, Use a kitchen mitten and take out the tray of salmon and place
it on the table.
6. Enjoy.

Pampano fish with ginger and onions topped with green onions

  A steamed pampano fish with ginger, onions, and topped with green onions. It is simple to make when you know how to clean the pampano fish. It takes a few times until you get the hang of cleaning the fish. Once you know how to clean the fish, you can clean any kind of fish very well.
The pampano fish can be bought at a Chinese supermarket. It usually comes in a frozen package. Sometimes when you choose pampano fish it comes in small and big in the package. If you buy big, you can have more to eat compared to eating a small pampano fish. When buying frozen fish, most of the time it needs to be clean. I have the instruction at the bottom on how to clean the fish.
To marinate the fish I put some garlic powder, onion salt, and light soya sauce on both sides. I also put a bit of oil. Inside the fish I put some garlic powder, Chinese cooking wine if the fish does not have a good smell. Putting Chinese cooking wine will prevent the fish from having a bad smell from the inside. I put some sliced ginger and onions inside and spread some on top of the fish. That way it will look nice from the outside and from inside the fish will take the bad fish smell away. When finish marinating the pampano fish, set it aside. I like steaming fish because it is healthy and it is a fast way of cooking the fish.
To steam a pampano fish, take a large pan. Pour in some water. Put in a wire rack. Turn the heat to high and close the lid. When the water starts boiling, put the plate of pampano into the steamer. I steam the fish for 12 minutes because it’s a big fish. You can steam it for 1-2 extra minutes to ensure it is properly cooked. Make sure you do not over-cook the fish or the fish will not taste good. 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, Sprinkle some green onions on top of the fish. Then carefully take the plate of steam fish out of the steamer. It is very hot. Then place it on the table.
Be careful eating the fish because there are many bones inside. I really like the fish meat a lot. It is very tasty and delicious. This is one of my favorite fish I like to eat. It is best to eat the fish with rice because you can mix it together. Make sure there are no bones in the fish before mixing it together in the rice. It is best to eat the whole fish on the same day once it is steamed, to get the freshness of the fish. Try to make this fish, and you will like it a lot.

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, 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 orange 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 some garlic powder, onion salt and some light soya sauce.
3. Repeat the same steps on the other side of the fish.
4. Inside the fish, sprinkle some garlic powde and Chinese cooking wine.
(Note: Putting Chinese cooking wine can prevent the fish from having a bad smell.)
5. Spread some onions on top of the fish and inside also.
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.
3. Put a wire rack.
4. Turn the heat to high and close the lid.
5. Once the water starts boiling, put the fish inside the steamer and close the lid.
6. Cook the fish for 12 minutes for a large fish.
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. In the fridge, take out some green onions and rinse it.
10. Cut some green onion into small pieces. 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 toppes with ginger, onions and green onions

This is a steamed pampano fish topped with ginger, onions and green onions. You can find pampano fish at a Chinese supermarket. It usually comes in a frozen package. Sometimes when you choose pampapno fish it comes in small and big in the package. If you buy big, you can have more to eat compare to eating a small pampano fish. When buying a forzen fish, most of the time it needs to be clean. When you learn how to clean a fish, you will get the hang of it and can clean any kind of fish.
Making a good steam fish needs to be marinated with onion salt, soya sauce, garlic powder and 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. The Chinese cooking wine can be bought at a Chinese supermarket. Most of the time I like to steam the pampano fish because it is simple and fast.
To steam a pampano fish, 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 in the pampano into the steamer. I steam the fish for 10 minutes because it’s a small fish. You can steam it for 1-2 extra minutes to ensure it is properly cooked. Make sure do not over cook the fish or the fish meat will not taste good. 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.
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 to make this fish, and you will like it a lot

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, 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 orange 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. Then topped some sliced pieces of orange peppers.
(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 8 minutes for a small fish and a large fish 12-13 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. In the fridge, take out some green onions and rinse it.
10. 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.

Steamed pampano fish with ginger, onions topped with perilla leaves and green onions

This is a steamed pampano fish topped with ginger, onions, perilla leaves and green onions. Usually you can find pampano fish at a Chinese supermarket. It usually comes in a frozen package. Most of the time it needs to be clean. When you learn how to clean a fish, you will get the hang of it and can clean any kind of fish.
Making a good steam fish needs to be marinated with salt, 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. The Chinese cooking wine can be bought at a Chinese supermarket.
You can find perilla leaves at a vitenamese supermarket or a japanese supermarket. Usually they come in green leaves. The purple perilla leaves, you can buy the seeds online and grow them at home. They will come back every year inself. The perilla leaves that I put on the pampano fish were grown in the garden.
To steam a pampano fish, 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 in the pampano into the steamer. I steam the fish for 12 minutes becasue it is a large fish. You can steam it for 1-2 extra minutes to ensure it is properly cooked. Make sure do not over cook the fish or the fish meat will not taste good. 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.
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 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, ginger and perilla leaves:
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 some perilla leaves
6. Cut the perilla leaves into pieces.
7. Put the perilla leaves on to 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 perilla leaves and put them on top of the fish.
8. When it ids done. Set the plate of fish aside.

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. In the fridge, take out some green onions and rinse it.
10. 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.

Steamed redfish topped with green onions

I made steamed red fish topped with ginger and green onions. It is very simple to make. 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.
Look at how perfectly the red fish came out from the steamer. The colour is so nice with some sliced ginger and green onions on the top. I like this fish a lot, and it tastes very delicious. It is one of my favourite fish. I sprinkle some green onions on top of the fish to make the colour look 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. When is good about this redfish is that it does not contain any head, Redfish is one of my favorite food.

Cleaning the whiting fish:
1. Take the package of frozen whiting fish out of the freezer.
2. Take out as many whiting fish 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 whiting fish 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. There are fins in the top and bottom. Use scissors and lift the fins.
7. Soak the fish in water for a bit.
8. Take the fish out of the bowl and cut all the fins off to prevent them from getting cut.
(Note: Cutting the fins off will be easier to clean the fish.
9. 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.)
10. Take scissors and cut a straight line on the stomach almost to the middle.
11. Take out all the dirty stuff inside the stomach.
(Note: Make sure the fish is all clean inside.)
12. When it is all clean. Rinse inside and make sure there is no dirty thing inside.
13. When it’s all done. Rinse the fish again. Place it in a mixing bowl to get all the water out.

Marinate the whiting fish:
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 on the top of the fish.
13. Take some ginger and peel the 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 starts boiling, put the plate of fish inside the steamer and close the lid.
3. Cook the fish for about 8-10minutes.
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 whiting fish out and place it on the table.
6. Enjoy.

Pan-fried shrimp with garlic and ginger

These pan-fried shrimp are simple to make. When making these shrimps, I use big shrimps. When buying shrimps from a supermarket. They come in different sizes and brands. I decided to use big shrimps.
All you need to do is take a package of shrimp from the freezer, open the package and take out as many pieces of shrimps you will eat and put it in the strainer. Rinse the shrimp. Put some salt on the shrimp to clean the fresh smell out of the shrimp and rinse until you see no more bubble. Open the water and soak the shrimp in running water for 10-15 minutes. When there is no more not a fresh smell. You can start to use the shrimp.
I cook the shrimps because they cook fast. I decided not to remove the shells. If you like, you can remove the shells. When cooking the shrimp, you can put seasoning of your preference because some people might like it spicy and others might not. I put some onions and ginger with the shrimps to pan-fried the shrimps. Pan-fried the shrimp on each side until they are well-done. Once done, place it onto a bowl.
Kids and adults would love these pan fried shrimps. They are very delicious. If you are allergic to shrimps, I will recommend not making this dish. You can have these shrimps with rice or noodles. It will make a good combination and taste so good. You can also add some of your favourite vegetables. Adding vegetables can have more stuff to eat in the rice or noodles. If you have never pan-fried shrimp. You can try making this dish. If you are not allergic to shrimp, try the recipe and enjoy.

Preparing the shrimp:
1. Take the package of shrimp out of the freezer.
2. Open the package and pour out as many shrimps as you need to cook on a strainer.
3. Rinse the shrimps.
4. Remove all the shells from the shrimps. (option
5. When all done. Rinse the shrimps.
6. If you smell a not fresh shrimp smell, put some salt and rinse until you see no more bubble.
7. Open some water and rinse in soak water for 10 minutes.
8. When you smell no more not fresh smell anymore, you can start to use the shrimp.

Preparing the onion and garlic:
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.
4. Put the onions in a bowl and set them aside.
5. Take a mid-size blender and blend the garlic.
6. Put it into a bowl and set it aside.

Cooking process:
1. In the cupboard, take a non-stick pan and place it on the stove.
2. Turn the heat to high.
3. When the heat is hot, put in some oil.
4. Put the some blended garlic and onions into the large pan and stir until done.
5. Pour the bowl of shrimps into the large pan.
6. Stir 2-4 times.
(Note: Keep an eye on the shrimps because they cook fast.)
7. Sprinkle some salt, garlic powder and put some light soya sauce and stir to mix
8. Turn the heat to medium-low.
9. Let the shrimp sit on the frying pan and cook until golden brown.
10. Turn the shrimps over. Continue cooking until they are well done.
11. When the shrimps are well done. Turn the heat off.
12. Use a tong and put all the shrimps onto a bowl and place it on the table.
13. Enjoy.

Steamed redfish topped with green onions

This is the 15th time I made steamed red fish topped with ginger and green onions. It is very simple to make. 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.
Look at how perfectly the red fish came out from the steamer. The colour is so nice with some sliced ginger and green onions on the top. I like this fish a lot, and it tastes very delicious. It is one of my favourite fish. I sprinkle some green onions on top of the fish to make the colour look 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. It is best to eat the whole fish on the same day fresh. When you know how to clean, marinate and steam. You can make any kind of fish. Red fish is one of my favourite fish. A very delicious steamed fish to make. Try the recipe and enjoy.

Cleaning the whiting fish:
1. Take the package of frozen whiting fish out of the freezer.
2. Take out as many whiting fish 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 whiting fish 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. There are fins in the top and bottom. Use scissors and lift the fins.
7. Soak the fish in water for a bit.
8. Take the fish out of the bowl and cut all the fins off to prevent them from getting cut.
(Note: Cutting the fins off will be easier to clean the fish.
9. 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.)
10. Take scissors and cut a straight line on the stomach almost to the middle.
11. Take out all the dirty stuff inside the stomach.
(Note: Make sure the fish is all clean inside.)
12. When it is all clean. Rinse inside and make sure there is no dirty thing inside.
13. When it’s all done. Rinse the fish again. Place it in a mixing bowl to get all the water out.

Marinate the whiting fish:
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 on the top of the fish.
13. Take some ginger and peel the 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 starts boiling, put the plate of fish inside the steamer and close the lid.
3. Cook the fish for about 8-10minutes.
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 whiting fish out and place it on the table.
6. Enjoy.

Redfish topped with onions and green onions

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 12th 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.

Boiled shrimp

This is a plate of shrimps, simple and easy to make, and it does not take long. When buying from shrimp, they come in different sizes and brands. I decided to use big shrimps. The big shrimp I use are from a brand called tiger. Usually you can find tiger shrimp at a Chinese supermarket. They are easy to wash and do not contain any cleaning. Making these shrimps is fast and easy. All you need to do is take a package of shrimp from the freezer, open the package and take out as many pieces of shrimps you will eat and put it in the strainer. Rinse the shrimp.
Some shrimps need to be clean or have a strong smell. All you need to do is put some salt on the shrimp to clean the fresh smell out of the shrimp and rinse until you see no more bubble. Open the water and soak the shrimp in running water for 10-15 minutes. When there is no more fresh smell. You can start to use the shrimp.
I cook the shrimps because they cook fast. I decided not to remove the shells. If you like, you can remove the shells. I decided to boil the shrimps in a frying pan. They shrimps need to be boiled in boiling water for 3-4 minutes. Do not overcook the shrimp, or it will not taste good. Once done, place it onto a small plate.
Kids and adults would love these boiled shrimps. They are very delicious and easy to make. If you are allergic to shrimps, I will not recommend making this dish. You can have these shrimps with rice or noodles. It will make a good combination and taste so good. You can also add some of your favourite vegetables. Adding vegetables can have more stuff to eat in the rice or noodles. If you have never boiled shrimp. You can try making this dish. If you make a lot, you can have it throughout the day. It is a good choice of a dish to make. If you are not allergic to shrimp, try the recipe and enjoy.

Preparing the shrimp:
1. Take the package of shrimp out of the freezer.
2. Open the package and pour out as many shrimps as you need to cook on a strainer.
3. Rinse the shrimps.
4. Remove all the shells from the shrimps. (optional)
5. When all is done. Rinse the shrimps and set them aside.

Cooking process:
1. In the cupboard, take a non-stick pan and place it on the stove.
2. Turn the heat to high.
3. Put some water into the pan.
4. When the heat is hot, Pour the strainer of shrimps into the pan.
(Note: Keep an eye on the shrimps because they cook fast.)
5. Close the lid and let it cook in boiling water for 3-4 minutes.
6. When the shrimps are well-done. Turn the heat off.
7. Use a tong and put all the shrimps onto a bowl and place it on the table.
8. Enjoy.