Steamed redfish topped with ginger and green onions

This the 8th time I made steamed redfish topped with ginger and green onions. It 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. Cleaning fish is very simple when you get the hang of it. In a frozen bag of redfish come in different sizes. Some are big and others are small. You can choose which one yopu like to eat.
Look at how perfectly the 2 redfishes came out from the steamer. The colour is so nice with some sliced ginger and onions on the top. 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. I sprinkle some green onions on top of the fish to make the colour look more 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. 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. 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.
7. Cut the green onions into small pieces. Sprinkle some green onions on top of the redfish.
8. Enjoy this wonderful steamed redfish.

Steamed pompano fish topped with ginger and green onions

This is the 9th time I made steamed pompano fish. It is a frozen fish bought from a Chinese supermarket. You can put it in the freezer and eat it whenever you like. 
To defrost the pampano fish from the freezer, I put it in a bowl of warm water with the bag of fish. Once it is all defrosted, I started to clean the fish. Cleaning the fish is simple. Take a knife and scrape off the scales. Cut the stomach till halfway. Then take out all the dirty stuff and the mouth guard. Rinse the fish to ensure it is properly clean. 
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 none fresh smell. Steaming fish is very healthy 
Take a large pan and put it on the stove. Put in some water. Put in a wire rack. Close the lid. When the water starts boiling. Put in the plate of pampano fish. Steam for 12 minutes. To know the fish is ready. Take a knife and insert it in the middle. If you feel the bone, that means 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. You can sprinkle some green onions to look nice and colourful.
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. Sometimes it will not completely defrost.
When eating the fish, it is best to go with rice. Ensure there are no bones before mixing them 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, 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 inside the fish 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 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.
(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.
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.

Steamed pampano fish topped with ginger

This is the 8th time I made steamed pamapno fish. When steaming the fish, it smells so good. It makes me very hungry. You can see the steam coming out of the steamer while it is cooking. Making a good steam fish needs to be marinated with salt, turmeric, soya sauce, garlic powder, garlic and onions outside and inside. Putting some Chinese cooking wine inside the fish taste better. You won’t notice any not fresh smell. Steaming fish is very healthy. I decided to put only ginger on the top of the pampano fish.
The steaming time takes 12 minutes for a big one and takes about 8 minutes for a small one. When the water starts boiling, you start counting the time to steam the pamapno fish. To know the 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 because 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 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. Enjoy.

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, mixed 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.

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 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.
(Note: When you are ready to eat, take it out of the steamer.)
8. Enjoy.

Steamed pampano fish topped with red and yellow peppers

A steamed pamapno 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. I decided to put something different on top. I put some slice red and yellow small peppers on top of the pampano fish to make it look colourful.
The steaming time takes 12 minutes for a bit one and small takes about 8 minutes. When the water starts boiling, you start counting the time to steam the pamapno fish. To know the if the fish is ready. Take a knife and insert it in the middle. If you feel the bone, that means 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.
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, mixed 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 yellow and red 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.
(Note: Marinating inside the fish and putting ginger and onions can take the non-fresh smell out of the fish.)
7. Take some slice yellow and red peppers and place it on top of the pampano.

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.
(Note: When you are ready to eat, take it out of the steamer.)
8. Enjoy.

Steamed redfish topped with ginger

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.

Steam frozen redfish with ginger and onions top with green onions

This is the 3rd time I steam a red fish. Look at how perfectly the redfish came out after steaming. The colour is so nice, with some sprinkle of green onions on top. I like this fish a lot, and it tastes very delicious. Since this is my 3rd time making this red fish, I got the hang of cleaning this fish. Once you learn how to do it, you can clean any kind of fish easily.
There are some bones in the fish, but just be careful eating it. The best combination that goes well with this dish would be rice. With all the sauce in the fish that you can mix in the rice. Steaming fish is very healthy and tastes better.
Younger kids would need help from an adult picking the fish meat for them since here are 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. Once you eat it, you will love this fish a lot. Try the recipe and enjoy.

Direction Cleaning
1. Take the package of frozen redfish out of the freezer.
2. Take out as many red fish as you can and 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 whole bag 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. With an angle of the 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.
(Optional: you can slice the ginger the way you want)
3. Put on one dishwashing glove:
4. Sprinkle some salt on the fish on both sides.
5. Put some soya sauce on the fish on both sides and rub it all around.
6. Sprinkle a bit of garlic powder on both sides, but not too much.
7. Sprinkle a little bit of turmeric on the body.
8. Put a bit of turmeric inside the fish to prevent the fish from having a not a fresh smell when you eat it.
9. 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.)
10. Put some cooking wine inside the fish.
11. Put some oil on top of the fish to look nice.

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 10-12 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 if it’s ready.
5. When the fish is ready. Use a kitchen mitten and take the redfish and place it on the table.
6. Enjoy this wonderful steam fish.

Steam Frozen Pampano Fish

This is the third time I make a steam frozen Pampano fish. It’s very delicious and one of my favourite fish. This kind of fish does not have a lot of scales to scrap off, compare to other fishes. cleaning is not very hard. Once you get the hang of it, you can clean all kind of fishes.
When marinating the fish with salt, turmaric, soya sauce, garlic powder, garlic and onions outside and inside will make the fish taste better. You won’t notice any not fresh fish smell. There are some bones in the fish, but just be careful eating. The meats inside are very awesome and tasty. You would love this fish a lot once you get it fresh.
You can eat this fish with rice, with all the sauce that you can mix in the rice. It will taste so good. depending if you like the sauce or not. You can have this for lunch or dinner. 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 min.
3. Put a pair of dish washer gloves
4. Take it out of the bowl.
5. Open the bag with a scissors and take the fish out of the bag.
6. Wash the fish
6. Take a knife and fish. On an angle of the knife, scrape off the
scales everywhere on the fish.
7. This fish does not have a lot of scale to scrape off. Compare to
other fishes.
8. Take a scissors and cut off the mouth guard. Cut a straight line on the stomach almost
to the middle
9. Take out all the disgusting intestine, the red guts and also the mouth guard out of the fish.
10. When it is all clean . rinse inside and make sure there is no dirty thing
inside.
11. when done. Rinse the fish again and but it on a plastic bowl to get all the water out.

Direction cooking:
1. put the fish on the plate.
2. sprinkle some garlic powder, turmeric and salt on the fish around and inside.
3. Pour some soy sauce on the fish and inside.
4. Slice up a couple of ginger and spread it on the fish and inside.
(optional you can slice the ginger the way you want)
5. Use a knife and peel the onions skins. place it on the cutting board. Cut each onions in
to pieces.
6. spread some onions on top of the fish, inside and some on the bottom of the plate.
7. Take a steamer pot out and boil some water with a steamer rack.
8. Once it is boil hot, put the fish inside the steamer rack and close
the lid.
9. Cook the large fish for about 12 minutes.
( Note: A small size fish cooking time takes 10 minutes.)
10. Once the fish is ready. Use a knife and stick in the middle,
to see if the knife touch the bone. Then you know it’s ready
11. Turn of the heat.
12. In the fridge take out some green onions. and rinse it.
13. Chop up some green onion and sprinkle some on top of the fish
14. Take it out steam pampano fish.
15. Enjoy this wonderful steam fish.

Steam frozen redfish top with scallions and onions

This is the 2nd time I steam the red fish. Look at how colourful it came out after steaming with some green onions on top. I like this fish a lot.
At first, cleaning this fish would be a very hard job. Once you get the hang of it, you can clean all kind of fishes. At the bottom I have the recipe how to clean and steam the fish.
There are some bones in the fish, but just be careful eating. The best combination that goes well is with rice. With all the sauce in the fish that you can mix in the rice. Steaming the fish is very healthy. Younger kids would need an adult help in picking the fish meat for them. You can have this fish for lunch or dinner. It is best to eat the whole fish on the same day fresh. Once you eat it, you will love this fish a lot. Try the recipe and enjoy.

Direction Cleaning:
1. Take the package frozen redfish out of the freezer
2. Take out the as many redfish and put it in a bowl of warm water and soak the frozen redfish
fish in the bowl, to unfrozen it for about 4-5 min.
(note: If you are using the whole bag of fish then soak the whole bag in the warm water.)
3. Put on a pair of dish washer gloves
4. Take redfish out of the bowl.
(note: If using the whole bag, open the bag with a scissors and take the fish out of the bag.)
5. Wash the fish.
6. Take a knife and fish. On an angle of the knife, scrape off the
scales everywhere on the fish.
(note: Make sure the fish is clean without any scale.)
7. Take a scissors and cut a straight line on the stomach almost
to the middle.
8. Take out all the disgusting intestine, the red guts and also the mouth guard out of the fish.
(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 ginger and set it aside.
(optional you can slice the ginger the way you want)
3. Put on one dish washing glove
4. Sprinkle some salt on the fish on both sides.
5. Put some soya sauce on the fish on both side and rub it all around.
6. Sprinkle a bit of garlic powder on both side, bit not to much.
7. Sprinkle a little bit of turmeric on the body.
8. Add in a bit of turmeric inside the fish to prevent the fish from having a not
a fresh smell when you eat it.
9. Put a couple of ginger on top of the fish and inside also.
(Note: Putting ginger inside the finish can prevent the fish from having a not a fresh smell when you
eat it.)

Direction cooking:
1. Take a steamer pot out and boil some water with a rack inside.
2. Once the water is boiling hot, put the fish inside the steamer and close
the lid.
3. Cook the fish for about 10-12 minutes
(note: A large fish steam for 12 minutes. small fish steam for 8-10 minutes. It all depend on the size
of the fish.)
4. Once the fish is ready. Use a knife and stick it in the middle
and feel if the knife touch the bone. Then you know if it’s ready.
5. When the fish is ready. Use a kitchen mitten and take it out and place it on the table.
6. Enjoy this wonderful steam fish.

Steam Frozen Pampano Fish

This steam Pampano fish is Very tasty. At first, cleaning this fish would be a very hard job. Once you get the hang of it, you can clean all kind of fishes. There are some bones in the fish, but just be careful eating. The meat inside is very good and tasty. You would love this fish a lot once you get it fresh. 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 min.
3. Put a pair of dish washer gloves
4. Take it out of the bowl.
5. Open the bag with a scissors and take the fish out of the bag.
6. Wash the fish
6. Take a knife and fish. On an angle of the knife, scrape off the
scales everywhere on the fish.
7. This fish does not have a lot of scale to scrape off. Compare to
other fishes.
8. Take a scissors and cut off the mouth guard. Cut a straight line on the stomach almost
to the middle
9. Take out all the disgusting intestine, the red guts and also the mouth guard out of the fish.
10. When it is all clean . rinse inside and make sure there is no dirty thing
inside.
11. when done. Rinse the fish again and but it on a plastic bowl to get all the water out.

Direction cooking

1. put the fish on the plate.
2. sprinkle some garlic powder, turmeric and salt on the fish around and inside.
3. Pour some soy sauce on the fish and inside.
4. Slice up a couple of ginger and spread it on the fish and inside.
(optional you can slice the ginger the way you want)
5. Use a knife and peel the onions skins. place it on the cutting board. Cut each onions in
to pieces.
6. spread some onions on top of the fish, inside and some on the bottom of the plate.
7. Take a steamer pot out and boil some water with a steamer rack.
8. Once it is boil hot, put the fish inside the steamer rack and close
the lid.
9. Cook the fish for about 12 min.
10. Once the fish is ready. Use a knife and stick in the middle,
to see if the knife touch the bone. Then you know if it’s ready
11. Turn of the heat.
12. In the fridge take out some coriander and rinse it.
13. Chop up some coriander and place it on top of the fish
14. Take it out steam pampano fish.
15. Enjoy this wonderful steam fish.