Best Steamed Fish With Sour Cream Sauce Recipes

CHINESE STEAMED FISH WITH GINGER PASTE

Steps:

• The fish should be gutted and descaled (by your fish vendor)
• Clean the fish cavity thoroughly (make sure not more debris and any fish blood that has a stinky smell)
• Pour some hot water over the entire fish with a ladle a few time.
• Bring the water in the wok to a boil.
• Place a stalk of spring onion on the plate, and one chopstick (or a metal spoon) at the middle of the plate.
• Place the fish on top of the chopstick.
• Apply some Shaoxing wine to the fish.
• Steam over HIGH HEAT, LID-ON, UNOPENED for 8 minutes. (Refer to the note section below for exact timing,)
• Discard the water in the plate after steaming.
• Blend ingredients (B)
• Saute ingredients (C) in a pan.
• Add Ingredients (B) and (D) it the pan. Combined and cook for 1 minute.
• Spread the ginger paste on the fish. Garnish with spring onions and chili.

CHINESE STEAMED FISH RECIPE

Steps:

• Clean the fish properly (remove scales, guts, gills, etc.) and pat dry. Blend the soy sauce mixture in a small bowl and set aside.
• Lay the fish on a plate and drizzle 1 tablespoon shaoxing (or rice) wine on top of the fish. Top the fish with 1/2 of the cut ginger strips.
• Heat up a wok with enough water for steaming. Wait for the water to boil. As soon as it boils, place your fish inside the wok, propped up with a small inverted bowl or a couple of wooden blocks (meant for steaming). Cover your wok tightly and set your kitchen alarm for 8 minutes.
• As soon as the fish is done steaming, transfer it out from the wok. Discard the fish water and ginger strips. Lay the remaining ginger strips on top of the fish.
• Heat up a pan over high heat and add 2 tablespoons of cooking oil, swirl around until it's hot. Pour the hot oil over the steamed fish. Put the pan back onto the stove, add the soy sauce mixture and stir well. As soon as the sauce bubbles up and boils, pour the soy sauce over the fish. Topped with scallions and cilantro leaves and serve the steamed fish immediately with white rice.

BAKED FISH WITH PARMESAN-SOUR CREAM SAUCE

Steps:

• Place filets in single layer in a lightly greased 13x9" pan.
• Stir together sour cream, Parmesan cheese, paprika, salt and pepper.
• Spread mixture evenly over filets.
• Sprinkle with bread crumbs, and drizzle with butter.
• Bake at 350 for 20-25 minutes or until fish flakes with fork.

EASY SOUR CREAM AND ONION FISH

Steps:

• Heat the oven to 450°F. In a medium bowl, stir together 1½ cups sour cream and 2 tablespoons onion powder. Zest 1 lemon into the bowl. Snip ¾ of 1 small bunch of chives into the bowl with scissors (hold on to the rest). Stir to combine and season to taste with salt and pepper. In a small bowl, stir together ½ cup panko breadcrumbs and 2 tablespoons olive oil. Season with salt and pepper.
• Pat dry four 6 oz. fish fillets (cod, salmon, halibut, trout) that are max 1½ inches thick. Transfer to a parchment-lined sheet pan, season with salt and pepper, and cover the flesh with a thin layer of the sour cream mixture (reserve the rest). Press the panko mixture on top, then bake until the fish flakes easily and the panko is browned, 10 to 12 minutes per inch of thickness. (If your fish is cooked through before the panko's browned, broil for a minute or two.)
• Meanwhile, squeeze the juice from half the lemon (about 1½ tablespoons) into the remaining sour cream mixture. Slice 1 big head crisp lettuce (romaine, iceberg).
• Divide the lettuce between plates and season with salt and pepper. Drizzle with olive oil and the juice from the remaining lemon. Add the fish to the plates, then snip the remaining chives over. Eat with the sour cream and onion dip.