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Steamed Kampachi

Steamed Kampachi

Preparation time:

  • 10mins

 

Cooking time:

  • 10mins

 

Specialty:

  • Dairy-free
  • Gluten-free

 

I learnt this from my husband, it's a simple and easy way to cook fish that really brings out the flavor. It's a typical dish in most Chinese restaurants, all you need is fresh fish and very few ingredients you probably already have at home. Kampachi was the perfect fish for steaming, a sensual balance between a tender but soft and oily fish. The soy sauce, olive oil and the natural oils of the fish complements each other so well. 

 

Ingredients (2 Servings):

  • 1.5lb Kampachi
  • Green Onion
  • Ginger (thumb size)
  • Organic Soy Sauce (Gluten-free)
  • Extra-virgin Olive Oil
  • Sea Salt

 

Instructions:

  • Wash the kampachi and make sure there are no scales. De-scale in case.
  • Sprinkle sea salt on the skin of the fish and massage it. This helps getting rid of the slimy consistency of the fish's skin. 
  • Finely slice the green onion and the ginger.
  • Place the fish on a ceramic plate and season with soy sauce and a little bit of extra-virgin olive oil.
  • Sprinkle the ginger and the green onion on the top. 
  • Pre-heat a wok with some water on the bottom and the bamboo steamer (if you don't have it you can steam the kampachi with other appliances).
  • Once the water is boiling, place the ceramic plate with the kampachi in the bamboo steamer, close the lid and cook for 15 minutes. 
  • Once ready, you can season the fish with fresh green onion and fresh ginger (optional).

 

03.08.2020

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