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

Chef John Zhang

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Steamed Mackerel with Vegetables | Chef John’s Cooking Class

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Done

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

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.