What do you think of preparing the sauce in advance and marinating the fish in the sauce for half an hour before baking it? I will try soon. Fold the parchment paper up over the bottom part of the fish. Bring it to boil. Pour the sauce over the fish. The fish is delicate yet flavorful, paired with an amazing sweet soy sauce mixture, and topped with fresh scallions and cilantro for a nice flavor contrast. . I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home! I tried this - very nice. Roll and fold the left and right sides of the parchment paper down towards the fish, then tuck the parchment paper under each side of the fish. Here comes another tangzhong recipe agai... Christine’s Recipes is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Drizzle 1 teaspoon of sesame oil over the fish, then season with salt and pepper. Don’t skip this garnish as it really does add to the flavor of this dish. Traditionally, the whole fish is served. Sign up to receive email updates and grab a FREE copy of my STIR-FRY SAUCES printable cheat sheet to keep on your fridge! You might use any favourite white fish fillets. And now you’re ready to cook airfried batang fish in a black pepper sauce! Prep the fish. Grilled Sea Bass With Garlic Butter. Copyright © 2020 Wok & Skillet | Trellis Framework by Mediavine, This post may contain affiliate links for your convenience. Love the sauce a lot. Delicious, easy and healthy! Mix butter, lemon juice, and paprika together in a bowl. Heat oil in a non-stick frying pan. Somehow our moms and aunts are so brilliant at simply cooked dishes. Cooking it with the sauce will give you a different flavor profile for this dish. Rashmi. The scallions and cilantro on the top add freshness and fantastic flavor. (Read more about ...). MAKE IT YOURSELF AT HOME! This Hokkaido Milk Toast (北海道牛奶麵包) is very soft and fluffy and can be kept soft for more days. until she discovered that I like pan fried salmon :D This sauce looks so tasty! And I can't never replicate it! Serve immediately with steamed rice. Steamed fish is a popular Cantonese dish found in many Chinese home dining tables, but elegant enough to also be served at multi-course banquet dinners. Thanks for sharing. *Slaps high-five at Christine* This is also my favorite dish; and I just love FISH so much!! As soon as the fish is done, tear the parchment paper horizontally across the fish, then pour the sauce all over the fish. While waiting for the fish to cook, prepare the sauce by combining 1 tablespoon water, 1 tablespoon soy sauce, 1 teaspoon Shaoxing wine, 1 teaspoon sesame oil, 1/2 teaspoon sugar, and a dash of white pepper. You simply place the fish in a deep bowl, pour the milk and make sure the fish is submerged. Tried a recipe from Noob Cook? Baked Pork Chops with Rice (Classic Chinese Recipe), Japanese Style Bacon and Cheese Bread (Tangzhong Method 湯種法), Converting Grams to Cups (Problem & Solution), Christine's Recipes: Easy Chinese Recipes | Delicious Recipes, 1 piece fish fillet (mackerel or other white fish), cornflour/corn starch, for coating fish fillet. Roll and fold the left and right sides of the parchment paper down towards the fish, then tuck the parchment paper under each side of the fish. While waiting for the fish to cook, prepare the sauce by combining water, soy sauce, Shaoxing wine, sesame oil, sugar, and a dash of white pepper. hello, would it work if I use a skinned fillet?