Comments on: Chinese Steamed Fish Recipe

By: lori

lori — Mon, 25 May 2009 03:32:11 +0000

Hi
i am new to your blog, thanks for sharing your yummy receipe, skill and knowledge.
regards
lori

By: Chinese New Year Decorations and Party Menu | At Home with Kim Vallee

Thu, 23 Apr 2009 20:42:38 +0000

[...] by Jaden of Steamy Kitchen + Kuih Kapit, the Love Letters biscuits from Sea salt with food + Chinese Steamed Fish by Jaden of Steamy Kitchen. Check out her blog for more Chinese New Year [...]

By: Chinese Recipes for Chinese New Year | Rasa Malaysia: Asian Recipes and Cooking

Sat, 28 Feb 2009 05:56:27 +0000

[...] Kitchen’s Chinese steamed fish – Chinese New Year prosperity starts with a great steamed fish [...]

By: ruack

ruack — Mon, 19 Jan 2009 06:34:42 +0000

Hi, my mom’s guide to steaming times is as follows:–

Weigh the fish after it’s descaled, gutted & cleaned.

1 sec for every gram.

For example, a fish that weighs 480g => 480sec => 8min
A fish of 570g => 570sec => 9min 30sec

After 8min is up, turn off fire & leave covered for additional 2min.

I found that for pomfret, which is thicker-for-weight than the average fish, I need to use an additional 2min or so.

My mom never used fillets, so she can’t tell if this guide goes for fillets. But I think what might work would be a ‘guestimate’ based on how much would be the weight of a fish of a similar thickness as the fillet.

By: mary

mary — Mon, 14 Jul 2008 03:28:27 +0000

Cooked this for dinner, it was fantastic. Tasted just like at a really good Chinese seafood restaurant. My Chinese mom would be so proud that I actually steamed a whole fish like her. It was fast and easy.