Traditional Chinese Steamed Fish!

Discussion in 'Food and Recipe' started by Scuba Chris, Mar 26, 2019.

  1. Scuba Chris

    Scuba Chris Well-Known Member

    Use This Recipe To "WOW" Your Friends!

    In Hawaii Pacific Threadfin, known locally as Moi is a much sought after shoreline species. This was the fish of Royalty in Hawaii. In ancient times Moi was only reserved for royalty, no "commoner" could eat this tasty fish. It was Kapu "forbidden" to do so. Today it is still a much sought after shoreline saltwater species.

    So when i get a Moi i considered it a crime to simply fan fry it. So i texted my buddy Chef Charlie who took on the challenge on making all of us dinner with this as the premiere course. I've done this in the past myself but Charlie knew the process in detail & the reasons why. So he agreed to steam the Moi in traditional Chinese style. The flavors were locked-in at the end & it was the first dish that disappeared. My thanks goes out to Charlie!


    Attached Files:

  2. HungryJack

    HungryJack Member

    Hawaiin Royalty had it right !!!
    commoners were not cultured enough to enjoy
    the delicate taste of this fish.
    Today, it still remains true.

    your boy Charlie totally destroyed that fish.

    Generally, food that looks like crap,
    tastes like crap.

    Only a world class chef like Charlie,
    would take a delicate tasting fish,
    and to enhance its flavor,
    cook it with sausage and pork fat,
    which completely overpowers the fish flavor.

    Then proceed to dump a cup or two of raw
    Cilantro/Chinese Parsley, which is a VERY STRONG tasting
    herb over the top of the fish.
    Can NEVER taste the fish with all that cilantro on it.
    Then to make sure you never taste the actual fish,
    pour lots of peanut oil over it.

    And while the clueless chef charlie failed to salt/season the fish
    BEFORE cooking, earning a bitch slap from Gordon Ramsey,
    he made up for that mistake by pouring enough soy sauce (salt) to flavor
    10 fish, over that single fish.

    It's obvious that Chef Charlie is not really a professionally trained chef,
    he is at best, a cook, not a chef.
    Chefs are schooled in food science,
    so they understand what techniques to use to achieve the desired results.

    When an ACTUAL CHEF steams a fish,
    its actually done over water.
    He also would NEVER slash the body of the fish,
    as doing that opens the fish and allows the juices
    to exit the body, losing flavour.
    This is done by cooks, who have no clue what they are doing,
    and use a deep frying technique of opening the skin to allow
    oil to cook the interior of the body, since fry times are relatively short,
    and this needs to be done so the fish cooks properly.
    The complete WRONG technique when steaming fish,
    something a competent chef would NEVER do,
    as it works against what they are trying to accomplish.

    A fish that size would be steamed for about 10-14 minutes,
    steaming is done at 212 degrees.
    Cook Charlie "steamed" his fish over direct heat at 400-450 degrees
    for a longer period of time and twice the heat..
    Charlie (over)cooked the fish, he did not steam it.
    The texture of a steamed fish is completely different
    then the texture of charlie's creation.

    You as the diner,
    with a mouthful of peanut oil soaked cilantro covered
    sausage flavoured fish drowned in soy sauce,
    proclaim it a delicacy.

    Thus proving Hawaiin Royalty had it right all along,
    commoners could not possibly appreciate this fish,
    and thus it should not be wasted on them.
    True 500 years ago, and you proved true today as well.

    The Hawaiin Kings are mad,
    they command you and clueless charlie
    to climb to the top of the nearest active volcano,
    and throw yourselves in.


    PS> is chef charlie the same guy who makes
    those "NY style pizzas" made with a pound of raw basil on top.
    Both seem to have the same lack of cooking skills
    and the same penchant for massive amounts of herbs on food.

    PPS> buddyclaude, liking a concoction of crap like this
    makes me curious if you ever graduated from wonder bread.
    Your travels didn't teach you about food?, good food.
    Last edited: Mar 26, 2019
    tngbmt, Chun028 and DenisB like this.

  3. HungryJack

    HungryJack Member

    Oh, and 1.6 billion Chinese people respectfully request,
    you as a Japanese American,
    refrain from any further "education" about Chinese Cuisine.

    Last edited: Mar 26, 2019
    chito likes this.
  4. DenisB

    DenisB Senior Member

    +1 HJ

    enjoy fish for the natural flavours they provide.
    OK to enhance a fish dish with hints of other flavours to give a little more complexity to the flavourbase.
    Its a travesty to completely dominate natural fish flavours as in the OP vid..........the only thing the fish contributed to the dish in the end was to the texture mix.
    What a waste of a beautiful & unique fish.
    HungryJack likes this.
  5. HungryJack

    HungryJack Member

    Use This Recipe To "WOW" Your Friends!

    A personal favorite and speciality of Chef Charlie.

    Selected to perfectly pair as a side dish
    for the Cilantro Sausage fish dish.
    Cooked in the traditional Hawaiin style



    PS> Charlie might be interested in this link,
    I think he is guaranteed to win.

    one contestant will earn $25,000!

    If you are one of the Worst Cooks in America,
    please complete the form below and fill out all of the information requested.
  6. Scuba Chris

    Scuba Chris Well-Known Member

    Which is true. Most of us will "enhance" a fish's flavor if it's sashimi using soy sauce & wasabe to even pan frying with oils & salt/pepper.
  7. HungryJack

    HungryJack Member

    DennisB, did you hear that?
    NO MORE Vegemite on your sushi!
    ;) :)

    You should try something more traditional :)
    7 eleven spam.gif
  8. HungryJack

    HungryJack Member

    Pro's NEVER use salt when making Tataki.
    And please, no how to make Tataki videos from chef charlie or you.

    I think your and Charlies culinary skill set
    are more suited to a video on how to make LOCO MOCO.
    Leave the more complex dishes to the pro's.
  9. healthfreak

    healthfreak New Member


    This makes me want to start steaming salmon
  10. HungryJack

    HungryJack Member

    Antonio ?
  11. Scuba Chris

    Scuba Chris Well-Known Member

    I think that would be awesome!
  12. USJDM

    USJDM Member

    Heres some tips from a Cantonese on how to make the perfect Cantonese steam fish.
    1) Pick the right size and right fish. Size should be ideally 600g fish and steamed for 6mins, not a minute longer. Grouper, Coral Trout and Wrasse are the best fish steamed. Threadfin is also a very good fish for steaming, the texture is soft and moist, oily with a strong taste.

    2) Never steam the fish with sauce. Sauce must only be poured over the fish just after steaming.

    3) After adding the sauce, pour some pipping hot onion shallot oil (prior prepared) over the fish and serve it immediately.

    As for recipe, there are plenty online.

    Bon Appetit!
    HungryJack and Scuba Chris like this.
  13. DenisB

    DenisB Senior Member

    HJ............I thought soysauce was poormans vegemite sauce. :D

    No need for Wasabi...............vegemite will kill anything !!!
    HungryJack likes this.
  14. mihirmane

    mihirmane New Member