Steamed fish and vegetables

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Cantonese Steamed Fish with Ginger and Spring Onion | The Maker Makes Cantonese Steamed Fish Recipe, Hong Kong Style Steamed Fish, Asian Steamed Fish, Cantonese Steamed Fish, Fish Chinese Recipe, Steam Fish Recipe, Thai Steamed Fish, Fish Preparation, Chinese Steamed Fish

An approachable take on a classic Cantonese steamed fish preparation that swaps the traditional whole fish for mild white fillets that are cooked gently in the vapors of a bamboo steamer alongside fragrant ginger until moist and just falling apart, coated in a sweet and salty sauce, topped with spring onions and a drizzle of sizzling hot oil. Serve with rice and a salad or a simply cooked green vegetable for a quick and simple weeknight meal.

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Baked Cod in Parchment Paper is all about the 3 f’s: fresh, flavorful, flaky! Cooked low and slow, it yields tender fish topped with sliced lemon, tomatoes, capers, olives, and fresh herbs. The best part is that it takes just 30 minutes to make! This baked Mediterranean cod recipe is a delightful addition to your weeknight dinner rotation. It's topped with fresh ingredients then steamed in parchment paper, a method known as en papillote in French and al cartoccio in Italian. Fish Papillote, Roasted Chicken Thighs And Vegetables, Cod In Parchment, Mediterranean Cod, Miso Salmon Recipe, Pistachio Crusted Salmon, Sliced Lemon, Miso Glazed Salmon, Cod Recipe

Baked Cod in Parchment Paper is all about the 3 f’s: fresh, flavorful, flaky! Cooked low and slow, it yields tender fish topped with sliced lemon, tomatoes, capers, olives, and fresh herbs. The best part is that it takes just 35 minutes to make!

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Asian Style Steamed Fish | Nourish Deliciously Steam Fish Thai Style, Basa Fish Recipes, Health Meal Plan, Mediterranean Diet Recipes Dinners, Whole Fish, Fish Dinner Recipes, Steamed Fish, Thai Cooking, Nut Recipes

Asian Style Steamed Fish Light elegant clean this fish dinner is so simple yet packed with so much flavor. I first had this in Thailand, it was a whole fish that was steamed and covered with julienned veggies and aromatics. I fell in love with the dish. I've since had it in so many Asian

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