Dive into a culinary adventure with our delightful "Steamed Fish with Chopped Chili and Preserved Radish Chai Poh"! This Chinese delicacy is not just a feast for the eyes but also a tantalizing treat for your taste buds. Imagine tender, flaky fish infused with the vibrant flavors of spicy chili and savory preserved radish, all brought together through the magic of steaming. Perfect for impressing guests or enjoying a cozy family dinner, this dish promises to elevate your dining experience. Ready to discover the secrets behind this mouthwatering recipe? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 1 whole fish (such as sea bass)
- 1/2 cup preserved radish (chai poh)
- 3 tablespoons chopped red chili
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 2 stalks scallions, sliced
- Salt to taste
Instructions
- Begin by preparing the whole fish. Clean and scale the fish thoroughly under cold running water. Pat it dry with paper towels and make a few diagonal slashes on each side of the fish to help it cook evenly and absorb flavors.
- In a small bowl, combine the soy sauce, chopped red chili, and a pinch of salt. Mix well to create a marinade. Rub this mixture all over the fish, including inside the cavity and into the slashes. Allow the fish to marinate for about 10 minutes to enhance the flavor.
- While the fish is marinating, prepare the steaming equipment. Fill a large pot with water, ensuring that it does not touch the steaming rack or plate that will hold the fish. Bring the water to a boil over medium-high heat.
- Once the water is boiling, place a heatproof plate on the steaming rack or directly in the pot. Lay the marinated fish on the plate. Scatter the preserved radish (chai poh) evenly over the fish, followed by the sliced scallions.
- Cover the pot with a lid and steam the fish for about 20-25 minutes, or until the fish is cooked through and flakes easily with a fork. The exact cooking time may vary depending on the size of the fish.
- While the fish is steaming, heat the vegetable oil in a small pan over medium heat. Once the oil is hot, carefully add any remaining chopped red chili and sauté for about 30 seconds until fragrant. Be careful not to burn the chili.
- Once the fish is done steaming, carefully remove the plate from the pot using tongs or a heatproof glove. Drizzle the hot chili oil over the fish and garnish with additional scallions if desired.
- Serve the steamed fish immediately with steamed rice and enjoy this flavorful Chinese dish!
Tips
- Choose the Right Fish: Opt for a fresh, whole fish like sea bass or snapper for the best flavor and texture. Make sure it’s cleaned and scaled before you start.
- Marinate for Flavor: Don’t rush the marinating process! Allowing the fish to soak in the soy sauce and chili mixture for at least 10 minutes will enhance its flavor and make it more succulent.
- Steaming Technique: Ensure that the water in your pot is boiling before placing the fish on the steaming rack. This helps cook the fish evenly and prevents it from becoming soggy.
- Monitor Cooking Time: Keep an eye on the fish as it steams. Depending on its size, it may need more or less time. It’s done when the flesh flakes easily with a fork.
- Chili Oil Finish: For an extra kick, sauté the remaining chopped red chili in hot oil just before serving. This fragrant chili oil will add a delightful touch to your dish.
- Serve with Rice: Pair your steamed fish with fluffy steamed rice to soak up the delicious juices. It makes for a well-rounded and satisfying meal.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
