the rum soaked fist: internal martial arts forum

tried roasting a branzino the other day as it's pretty available (here in the USA, farmed, probably in indoor tanks), cooked greek style with lemon and olive oil. probably want to try it next time with the classic chinese recipe of oil/ginger/garlic/green onion sauce. that might be my limit (2 methods, essentially the same thing, but different pour over sauce, so really just 1 recipe).

but ... how do you like to cook your whole fish, chefs of RSF? what kind of fish? what other tips?

Just steam it
Pour soy on it
Then pour boiling oil on it to crisp it up and create sauce

How dare you forget garlic and chili.

Some favorite recipes:

1 Mix light soy and Chinese cooking wine on a plate suitable for a steamer, put in the fish, sprinkle thinly sliced ginger, red chillies and spring onion. Steam it.

2. Or do as above, but steam it in beer and cover it with fresh coriander when it's done.

3. Marinate fish in cooking wine and light soy sauce for approx 15. minutes.
Use a casserole suitable to put on a stove. Put glass noodles (that you have soften in water) in the bottom, cover with shiitake and thinly sliced lotus root.
Put in the fish.
Pour over a sauce you make by mixing together with light soy sauce, a spoon of oyster sauce and a spoon of chili bean sauce. Sprinkle over spring onions.
Cover it with a lid and let it start to boil. Then take it away from heat and let it stand 6 minutes (You can let it stand on the lowest heat if the fish is big). Done.

Steaming is most healthy and the angel on my shoulder always whispers 'get it steamed'
but I have to say that Red Fish slit every 2 inches or so and then fried in oil with a dusting of farinha
is the best - the slits open and bring whatever flavor you use inside. Serve with rice or whipped potato.

ah these all sounds great, thanks

steamed in beer

ooh never heard/thought of that!

everything wrote:

steamed in beer

ooh never heard/thought of that!

Mmm... beer and coriander, awesome combination. Had it dish the first time I visited Beijing in 1997, some friends invited us on dinner at their home. Still remember the taste, back then it was one of the best fish dishes I've veer had. Top five at least. I've done a few changes though. The Beijing variant didn't have chilies. So if you prefer a dish that's not strong, this is ok as well.

eating fish in China - for the inexperienced fish-eater take caution, most fish served here contain millions of nasty little bones, as mentioned fish dishes here are delicious , so its easy to want to eating to quick and so get a bone stuck in the throat....3 times i had to visit a hospital to get a bone picked out of my throat.

also take care if eating chopped up ribs or chicken, small sharp an pointy bone fragments hide within the tasty meats....

yikes that is sort of a phobia of mine, plus i probably eat too quickly in general many times. i definitely like to eat these pieces of fish with a lot more caution than with other foods. will heed your warning.

Her recipes have always worked for me

https://www.youtube.com/watch?v=eZyGeaEgFp0

560,871 views Dec 5, 2011 #SteamedFish #清蒸鱼 #ChineseFood
#SteamedFish #WholeFish #CantoneseFish #HealthyFish #清蒸鱼 #粤菜 #ChineseFood
http://www.chinesehealthycooking.com
How to make Chinese Steamed Fish 清蒸鱼

Steaming is a very healthy cooking technique. Steamed fish is easy to make. Marinate fish with salt, Chinese cooking wine and ginger, and then steam for about 10 minutes for a fish about 1 pound. Please subscribe. Thank you! -Ling
清蒸是很健康的烹饪， 清蒸鱼做起来简单。先用盐，料酒和姜腌制，一磅左右的鱼大概蒸10分钟。 请订阅， 谢谢！ -Ling

Ingredients:
1 sea bass (or stripe bass, tilapia, flounder), about 1 pound
4 stems of scallion cut into 2 inch pieces and some thinner slices
4 slices of ginger cut into strips
Some cilantro leaves
1 teaspoon Chinese cooking wine
1 teaspoon salt
2 tablespoons canola oil
2 tablespoons Seasoned Soy Sauce for Seafood (or light soy sauce)



Not steamed but worth considering:

https://www.youtube.com/watch?v=O_YwUGnsxug

How to make Szechuan Whole Fish with Spicy Bean Paste
A Chinese New Year eve's must-have dish for my family.
Fish in Chinese "Yu" has the same pronunciation as abundance. It symbolizes a year of abundance and good luck. Happy Chinese New Year everyone, year of the dragon!

Ingredients:
1 Tilapia, about 2 pounds, cleaned
2 tablespoons spicy bean paste, chopped finely
8 cloves garlic, chopped
2 tablespoons chopped ginger
4 stalks scallions, chopped
1 tablespoon soy sauce
1 tablespoon vinegar
1 tablespoon sugar
1 tablespoon Chinese cooking wine
1 teaspoon Salt
1 tablespoon corn starch, mixed with 2 tablespoon water
4 tablespoons canola oil
1 cup water

oh thanks for the channel and recipe rec. I should get a steamer to make things a bit easier / healthier. not a fan of tilapia, but will try some other kinds of fish at some point with the classic steamed recipe. szechuan can be way too spicy for me, but that one looks amazing as well.

Make sure it’s a big steamer
So head &tail fit in
Don’t turn the fish over bad Feng Shui
Learn how to bone the fish Chinese style

wayne hansen wrote:
Learn how to bone the fish Chinese style

ooh, hadn't even heard of this. have any good links?

randomly found this for steaming without a steamer. I think I can try it for now:
https://alexandracooks.com/2019/03/28/c ... scallions/

way way way off topic, I remember seeing this band (Fishbone) live way back when: