Chinese Steamed Fish

This is a quick, simple and delicious meal that can be prepared with any sort of fish cut. It works very nice with Monk fish, or any fish fillet.

Ingredients
Banana leaf
Fish-any white fish as a fillet, or with head removed.
Vodka
Soy sauce
Garlic, minced
Cilantro (stems and leaves), minced
Red chili peppers or green chilies, minced (optional)
Leeks, minced
2 tablespoons Raiyu
Soy Sauce, 1/4 of a cup






Marinade the fish in a little vodka for a few minutes.

In the meantime, take a banana leaf and thaw if frozen. Once thawed, take the banana leaf and place it under open flame on low heat for a few seconds. This will activate all the natural oils in the leaf and give it a wonderful flavor. Make sure not to burn the leaf!

Line a bamboo steamer with the banana leaf. Drain the vodka and place the fish on top of the banana leaves. Fold over the banana leaves so it completed covers the fish. Steam the fish in the bamboo steamer for several minutes.


Mix the garlic, cilantro and leeks in a small bowl.

Check on the fish after several minutes. Once the fish is cooked, remove it from the steamer and place on a serving platter. You can pick up and move all the banana leaves with the fish in it.



Spoon the garlic, cilantro, leek mix on the fish.





Heat 2 tablespoons of Raiyu and 1/4 cup soy sauce in a separate pan. Pour the sauce on the fish.










Serve with freshly cooked rice or steamed broccoli

Pin It