Tuesday, April 23, 2013

Steamed Fish Fillets with Chinese Broccoli (芥蘭蒸斑腩, Gaai3 Laan4 Zing1 Baan1 Naam5)

Copyright © 2013 Douglas R. Wong, all rights reserved.
This recipe was updated on 15 Oct 2014. Some instructions and ingredient quantities were changed, and metric measurements added.
Fish fillets are a great option for steaming since they’re easy and fast to prepare and cook. In fact the preparation time is longer than the actual cooking time. My local Asian market happened to have Rockfish fillets on sale, so they were the choice for this dish, but you can use any firm white-flesh fish. The recipe is very similar to the previously posted Steamed Fish (蒸魚, Zing1 Jyu6) recipe and this version is a good choice if you’re in a hurry and looking for an easy way to have some fish! Since the cooking time is so short using fish fillets, the Chinese broccoli is cooked together with the fish.
Enjoy!
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