Best Steamed Haddock With Garlic Recipes

CANTONESE STEAMED FISH

Steps:

• Cut the scallions into 2-inch lengths, and cut the pieces in half lengthwise. Julienne them thinly. Thinly slice about 15g of ginger, and julienne them. Give the cilantro a rough chop. Set the aromatics aside.
• Combine the light soy sauce, salt, sugar and hot water in a small bowl and mix until the sugar and salt are dissolved. Set aside.
• Prepare your steaming set-up, and fill with 1-2 inches of water. Bring to a boil.
• Rinse your fish fillet, and carefully lay it on an oblong heat-proof plate that will fit into your wok or steaming setup. Carefully place it in the steamer, and adjust the heat to medium. The water should be at a slow boil that generates a good amount of steam, but not so high that the water evaporates too quickly.
• Cover and steam for 7-10 minutes depending upon the size and thickness of your fish fillet. If you have extremely small, thin fillets (half an inch), cook for 4-5 minutes. Check for doneness using a butter knife. If it falls easily through the thickest part of the fillet to the bottom of the plate, the fish is done.
• Turn off the heat, and carefully drain any liquid on the plate. Spread about ⅓ of the scallions, ginger, and cilantro on the steamed fish (alternatively, you can wait to do this AFTER adding the sauce).
• To make the sauce, heat a wok or small saucepan to medium high heat, and add 2 tablespoons vegetable oil. Add the remaining ⅔ of the ginger, and fry for 1 minute. Add the white parts of the scallions and cook for 30 seconds.Then add rest of the scallions and cilantro. The mixture should be sizzling.
• Add the soy sauce mixture. Bring the mixture to a bubble, and cook until the scallions and cilantro are just wilted, about 30 seconds.
• Pour this mixture over the fish. If you prefer to add the raw aromatics after adding the sauce, you can do so now, and heat an additional 1 tablespoon of vegetable oil to pour over the raw aromatics. Serve immediately!

SIMPLEST STEAMED FISH

Steps:

• Put at least 1 inch of water in the bottom of a steamer, cover and bring to a boil. Lay the fish on the steamer's rack, making sure the rack is elevated above the water, and cover again. Steam 4 to 8 minutes, or until the fish is done. (A good-size halibut steak may take 10 or even 12 minutes.)
• Remove the fish to a warm platter and drizzle with olive oil and lemon juice. Cut into serving portions, sprinkle with coarse salt and serve.

CANTONESE STYLE STEAMED HADDOCK

Steps:

• Place the ginger in some water in a rice steamer. Place the haddock in the top part of the steamer. Steam the fish for 10 minutes or until the fish is flaky and done.
• Mix the soy sauce, water, and sugar together. Set aside. Place oil in a skillet. Cook the white parts of the scallions until wilted. Add the soy sauce mixture and cook 2 minutes.
• Remove the fish from the steamer. Top with the green parts of the scallion and the cilantro. Drizzle the soy sauce mixture over the fish and serve immediately

HADDOCK STEAMED WITH VEGGIES

Steps:

• Bring water in a steamer to a boil, lower heat to a simmer. Layer ingredients in the steamer; cabbage, break the slice up a little, the slice of onion, broken into rings; sprinkle with salt and pepper to taste. Sprinkle 1 tablespoon cheese over evenly, add the slice of tomato. Season the fish with salt and pepper and place the fish fillets evenly over the tomato and top with the other tablespoon of cheese.
• Steam for approximately 10 minutes or until the cabbage is tender crisp and the fish is flaky. Try to retain the layers to remove to plate.