Chinese cuisine

Easy

Steamed Mackerel with Vegetables | Chef John’s Cooking Class

Name: Steamed Mackerel with Vegetables | Chef John’s Cooking Class
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 6 oz. Salted vegetable; 1½ tbsp Salt; 1 large Winter bamboo shoot; 8 oz. King mackerel; ½ tsp Sugar; ¼ tsp White pepper; 1 tsp Cooking oil; 1 tbsp Shaoxing wine; 1 oz. Ginger, sliced; 3 stalks Green onions, cut into 1/2 inch pieces.; 1 tbsp Cooking oil; 1½ tbsp Green onion, chopped

Both of the bamboo shoots and the fish are umami tasty, unique cooking technique, simple and easy to make, smoothing and delicious.

Chef John Zhang

RATING LIKE SAVE PRINT

Steamed Mackerel with Vegetables | Chef John’s Cooking Class

5 stars rating if you like it!

Done

Recipe

PRE TIME: 20 min

COOKING TIME: 25 min

TOTAL TIME: 45 min

3 SERVING

Ingredients:

6 oz. Salted vegetable
1½ tbsp Salt
1 large Winter bamboo shoot
8 oz. King mackerel
½ tsp Sugar
¼ tsp White pepper
1 tsp Cooking oil
1 tbsp Shaoxing wine
1 oz. Ginger, sliced
3 stalks Green onions, cut into 1/2 inch pieces.
1 tbsp Cooking oil
1½ tbsp Green onion, chopped

Directions:

Step 1

Wash to clean the fresh mustard green and finely chop them. Marinate in salt for 1-2 hours, then wash with clean water and drain. Set it aside. (After chopping the fresh mustard green, it must marinate in salt to remove the bitterness.)

Step 2

Peel the fresh winter bamboo shoots, cut off the hard bottom part. Then cook in boiling water for 15-20 minutes. Cut into fine strips.

Step 3

Wash to clean the whole fish and pat dry. Place it on a plate and set it aside.

Step 4

Seasoning the mustard green and bamboo shoot: combine with sugar, oil, and white pepper, mix well.

Step 5

Then evenly put them on top of the fish. Pour Shaoxing wine over the fish, then add ginger slices and green onion segment to remove the fishy smell.

Step 6

Steam over high heat for 15-20 minutes.

Step 7

In a small pan over medium heat, add oil, in the meanwhile sprinkle some minced green onion and white pepper on top of the steamed fish, as the oil reaches 350°F/180°C temperature. Pour the oil over the green onions.

Step 8

Enjoy!

Final Notes

Since the mustard green is salted, add less salt before steaming.