Asian Style Steamed Fish

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 countries like Cambodia, Vietnam and China, hence the title Asian style. I really don’t like to bunch cuisines of different countries into one continent, but on this occasion I bunched it because the difference was very subtle. Moreover this is an inspired recipe that showcases the beauty of steaming with aromatics.

Details-Ingredients

• Fish
• Veggies
• Ginger
• Garlic
• Spring onions
• Soy Sauce/ Tamari/Shoyu (low sodium)
• Sesame Oil or Chili Sesame Oil
• Black Pepper

How to Make Steamed Fish

• Place the fish in a shallow plate, make sure its heat proof. Massage the fish with sesame oil, I like chilli sesame oil, but use what you have, along with a small pinch of sea salt and pepper. Set aside.
• Prep the aromatics and veggies: julienne ginger and mince garlic. Julienne the carrots, snap peas, spring onions and shiitake mushrooms if using. Set aside.
• Make the sauce: Place a small pot over medium heat and add a little oil. Once heated, add minced garlic, stir and cook until fragrant. Add minced ginger, stir and cook briefly until fragrant. Pour soy sauce into the pot, add black pepper and sea salt if needed to taste), stir and simmer for no more than a minute. we’re just cooking to take the raw edge of the aromatics. Transfer the sauce to a bowl.
• Prepare your steamer: Bring large pot or wok to a gentle simmer with enough water to just about touch the steamer, place the shallow plate with the fish in the steamer and cook for 8-9 minutes.
• Open the lid of the steamer, then remove the foil from the plate. Pour the sauce over the fish fillet, then arrange all the julienned ginger, onion and carrots over it. Top with julienned scallions. Put the steamer lid back on and continue to steam for another 4-6 minutes or until the fish is cooked through. The fish will release some moisture like broth so make sure you plate has high sides or use a shallow bowl.
• Serve hot with steamed rice or fried rice and some side veggies.

Tips For Making Good Steamed Fish

• Steaming fish is easier than it looks. Start with a firm white fish, prefrebably fresh. Fish like grouper. sea bass, red snapper, halibut, and cod work really well, they’re firm, hold their shape and don’t fall apart. Having said that salmon also works extremely well for this recipe.
• Simmering the sauce on the stove before pouring over the fish takes the raw edge of the garlic and brings out more flavors. With that said, I sometimes skip or forget this step and just drizzle the soy sauce directly over the fish. The dish is still pretty good.
• Adjust cooking time as needed depending on the thickness and kind of fish used. It usually takes a total of about 12-15 minutes to steam a 1-11/2-inch thick halibut fish fillet.
• No bamboo steamer no worries! use a large wok with tightly fitted lid. Place your (heat proof)bowl on a plate and then in in the wok for steaming. Make sure the water in not very high. If the water level drops while still cooking I add a cup of hot water in the wok streaming down the side so it doesn’t touch the fish. Cover the fish with a foil to prevent the steam from pooling on the fish.
• For the veggies we love julienned carrots, snap peas, green onions, and sometimes shiitake mushrooms which gives umami rich earthy flavor(its optional). You can pile or scatter the veggies. Veggies are optional but recommended, use as many or as little to suit your preference.
• You can also steam a whole fish, only you’ll need a big steamer basket and a big plate to cook it. Also whole fish comes with all the bones, that can be difficult to eat and messy. We cook fish pieces like fillets and serve family style with some fried rice and a side of veggies.