Steamed Fish (various types)
Fresh fish steamed to perfection with ginger and scallions, drizzled with soy sauce.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Grand Palace Seafood Restaurant
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Steaming, as a cooking method, has been used in China for thousands of years. The simplicity and health benefits of steaming fish have made it a staple across many dynasties and regions. The dish showcases the freshness of the fish, reflecting a culinary philosophy of highlighting natural flavors.
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Steamed fish is a symbol of prosperity and abundance, often served during special occasions and celebrations, particularly Chinese New Year.
Symbolism of Fish
The Chinese word for fish, 'yu,' sounds like the word for abundance or surplus. Serving a whole fish symbolizes completeness and wishing for a prosperous year.
Family Gatherings
Steamed fish is frequently prepared for family gatherings, representing unity and togetherness. Sharing the dish is a sign of respect and affection.
Regional Variations
While the basic recipe remains consistent, regional variations exist. Some regions may use different types of soy sauce or add other aromatics like cilantro or chili.
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Delicate, clean, and savory with subtle aromatic notes.
The primary flavors are the natural sweetness of the fresh fish, complemented by the pungent warmth of ginger, the mild oniony flavor of scallions, and the umami richness of soy sauce. The steaming process ensures the fish remains moist and tender, allowing these flavors to meld together without overpowering the inherent taste of the fish.
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Freshness is Key
Use the freshest fish possible. The quality of the fish significantly impacts the overall taste and texture of the dish. Look for clear eyes, bright red gills, and firm flesh.
Don't Overcook
Overcooking is the biggest pitfall when steaming fish. The cooking time depends on the thickness of the fish, but generally, it should only take about 8-12 minutes. The fish is done when it flakes easily with a fork.
Scoring the Fish
Scoring the fish lightly helps it cook more evenly and allows the flavors to penetrate the flesh more effectively.
Hot Wok, Hot Steam
Ensure the water in the steamer is boiling vigorously before placing the fish inside. This ensures rapid and even cooking.
Ginger and Scallion Placement
Place some ginger and scallions both underneath and on top of the fish. This will help to infuse the fish with flavor and reduce any fishy odor.
Soy Sauce Drizzle
Use a good quality light soy sauce for the best flavor. Drizzle it over the fish immediately after steaming to maximize the flavor infusion.
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