Cantonese Cuisine ~ Steamed Fish Fillet with Loofah
This steamed loofah fish fillet is tender and smooth, and the loofah is sweet. It is a classic match.
Luffa is a genus of tropical and subtropical vines in the cucumber family. In everyday non-technical usage, the luffa, also spelled loofah, usually refers to the fruits of the species Luffa aegyptiaca and Luffa acutangula.
Not a typical garden vegetable, luffa grows slowly and matures well into autumn. It prefers plenty of sunshine, hot summer temperatures, adequate water and well drained soil. In the right conditions, luffa vines grow vigorously, sometimes as long as 30 feet. When provided an overhead trellis, the vines’ tendrils twine and wind up and across overhead supports. They can even create a natural shade canopy.
Eye-catching, sunshine-yellow flowers appear in late summer through early fall. The flowers attract bees, ants and other pollinators. After the flowers are spent, elongated fruits form up and down the vines. They dangle here and there in random fashion.
How to make steamed fish fillet with loofah
First marinate the fish fillets: add shredded ginger, a little salt (not too much salt, and seasoning later), chicken powder, appropriate amount of sugar and pepper, a spoonful of cornstarch, appropriate amount of peanut oil
Stir the fish fillets evenly and marinate for 15 minutes
Time to marinate the fish fillets, let’s slice the loofah
Chop more minced garlic
Saute the minced garlic first
It’s a small fire, otherwise it’s easy to paste, you can serve it when you see it turn yellow.
Pickled loofah, add a little salt, cornstarch, cooking oil
Spread the flavoured loofah on the plate
Spread the marinated fish fillets on top
Then steam it on high heat for 5 minutes (I have more fish fillets. If the fish fillets are not thick, reduce the time)
After steaming, spread the sauteed minced garlic
Sprinkle with steamed fish soy sauce and sprinkle with chopped green onion (if you want more fragrant, you can add some hot oil)
This tender and sweet loofah steamed fish fillet is ready
Tips for Cantonese Cuisine ~ Steamed Fish Fillet with Loofah
I chose grass carp for the fish fillets for this dish. You can change to other fish with less spines, such as sea bass and pangasius. In addition, the amount of seasoning should be increased or decreased according to your own taste.