Getting dinner on the table just got a whole lot easier.
Everything you need to conquer life in the kitchen.
As a member, you can save and sort your favorite recipes -- for FREE!Join Food.com
Make room on that summer bucket list and celebrate the season with these must-try recipes.
Slow-cooker dishes, casseroles, pot pies, cakes and cookies — it doesn't get any better than this.
As a member, you can save and organize your favorite recipes and more.Join Food.com
All the scary eats and spooky sweets you could ever want.
Did you know that there's a new food holiday 365 days a year? See what today is!
ALSO NEW: Get Our Food Holidays App!
As a member, you can save your favorite recipes, plan menus and more.Join Food.com
Want to see what this genius app can do? Check out our fun video showing you all the ins and outs.
Take your love of bacon to new levels with these aha tips.
Drip-free cones, secret banana messages, crazy-easy yogurt pops — well, hello there, cool mom!
Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
Showing 1-5 of 5
By Chef #726534
on January 22, 2013
I was intrigued both by the cooking method and the use of the hot oil, so I had to try it. It came out excellently! I followed the directions exactly except I used a regular steamer basket (with the handle thingy removed) splayed out flat inside the wok with the fish on it. Worked perfectly. I used whole tilapia. My only complaint, if you can even call it a complaint, is the oil was a little too heavy for me, so next time I will probably use a little less. I'll definitely be making this again. Thanks!
P.S. The steaming produces a rich fish broth in the bottom of the wok. I bottled it and will use in the next recipe that calls for fish broth or fish stock. Yum!
on August 09, 2011
I improvised quite a bit because I did not have many of the listed ingredients. Ground seasme and peanuts and heated them in the veg oil, used the pollock I had, used a cooking sherry for maranating. I enjoyed the simplicity of the recipe and from what turned out I can imagine the actual cooked recipe. Skipper/Sy took the time and thoughtfulness to share the recipie with me so I was in a quick hurry to try it as an acknowledgement of the gift received. I placed the fish on the black rice which had a nutty flavour so it lent some substance to the prepared very light flavoured fish recipie. I enjoyed it and will scout around for the ingredients listed and make it again. I could not stand the fish up so I placed a cake rack in the pan and steamed the fish lying down. In my experience I will make more sauce to pour over. I follwed the steps quickly so the steam could permiate the scallion and ginger and meld the flavour into the fish. Chinese food requires the skill of quickness to prevent over cooking which comes with practice. I have a way to go to master it. But in all I enjoyed what I improvised with enough to want to make it again. Delicate flavour.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on October 21, 2009
I made this fish for my hubby and my son and they loved it! I am not a big fish fan but did have a few bites and it was alright, I used tilapia which is a mild fish. I didn't give this recipe 5 stars because I thought the directions on how to steam it was a bit confusing. I just steamed mine in a steamer basket over pot of water and had no problems. I also think that next time I do this recipe I will grate my ginger to get more flavor out of it. Overall family enjoyed it and its healthier than deep frying, thanks for sharingpeople found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef #988843
on November 10, 2008
This recipe is so easy and SOOO yummy. I've used this recipe 3 times now. Once with a whole fish, salt water white fish I think, my husband caught it on a fishing trip. I've also made it with Cod and Orange Roughy fillets because fillets are just easier for my kids to eat and it came out really yummy as well. My kids are 7 and 3 and they love it as well. I just pick the ginger and green onion off their portions.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on February 25, 2005
Serving Size: 1 (84 g)
Servings Per Recipe: 2
The following items or measurements are not included: