Sunday, August 9, 2015

Hong Kong Style White Fish

We recently visited with friends for a real life grown up dinner party and they served an excellent Hong Kong style steamed fish. It is one of our favorites from the Atlanta Fish Market and we were kicking ourselves for not making it before. We decided that we must try this delightfully flaky and tasty treat ourselves.

And you know what? Not too bad on the waistline.

As is key to any good evening cooking event


Our friends pointed us to a few online recipes but we settled on the MyRecipes version because it was prepared by chef Chris McDonald from the Atlanta Fish Market. CLICK HERE FOR LINK


1-2" piece of fresh ginger
3 green onions
1/2 cup of vegetable oil
2 cloves of crushed garlic (we used 2)
1 pound of fresh spinach
4-4 oz fillets of Sea Bass - We used one Sea Bass and one Halibut as a test to see which we liked better, I am told that Halibut is preferred.
1/4 cup sesame oil
1/3 cup soy sauce
1/3 cup dry sherry
1/3 cup water
2 teaspoons of sugar

1 Cup White rice


Follow along as we cook...


Peel ginger and cut into thin strips. Cut green onions into 2" strips and set them aside

Pour 1/4 cup of vegetable oil into skillet and cook crushed garlic 5 to 7 seconds then discard the garlic. This is to just infuse the oil with garlic flavor.

Then add spinach and cook until lightly wilted then spoon off and keep warm. We only used 5 oz of spinach as there was only two of us. This was a mistake, you can't have enough of this spinach.

Place the fish in a steamer basket over boiling water for 8 minutes or until flaky with a fork. A pro tip is to use parchment paper in the steamer to save some cleanup.

Place steamer over soon to be boiling water in the wok
Add Parchment paper to ease cleanup
Add the fish once the water is steaming. Cook 8 minutes or so.
Should be fork flaky

We didn't have a steamer so we bought this steamer for the project:
Helen Chen's Asian Kitchen Bamboo Steamer, 10-Inch

Finally, let's assemble. Place spinach on rice and fish on spinach and top with ginger and green onion. Don't be stingy with the ginger.

Plating contest - Submission 1

Plating contest - Submission 2
We skipped the part where you drizzle oil over the fish to save calories but I am sure it would have been a little richer.


We are planning on making this as regular dish. Nice healthy, quick, and delicious.

By the way, we both liked the Halibut best. Next time, we will also try cod to see what that may taste like. Standby for updates.

Oh, and thank you John & Elisha!

We would love it if you would drop us a note in the comment section and let us know how your cook went. We are always looking for suggestions and improvements! We have opened up the comments so that anyone can post now, so please do. I'll try not to delete anything unless it is spam or stabs me in the heart.

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Aaron Franklin's Favorite trimming knife:

Dexter-Russell (S131F-6PCP) - 6" Boning Knife - Sani-Safe Series

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Sani-Safe S140-12SC-PCP 12" Scalloped Roast Slicer

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