Asian Style Steamed Fish
Equipment
- Steaming basket like a bamboo steamer
- Shallow bowl
Ingredients
- 1 lb firm white fish fillet pieces seabass, cod, halibut grouper or salmon
- 2 tbsp sesame oil or chilli sesame oil
- 2 inch piece ginger, julienned
- 3-4 stalks spring onions, julienned
- 1 medium carrot julienned
- 8-10 oz snap peas julienned
- 4-5 shiitake julienned, optional
- pinch of salt and pepper
The Sauce
- 2-3 cloves garlic, thinly sliced
- 1 tbsp any neutral oil
- 2 tbsp low sodium soy sauce or shoyu or tamari
Instructions
- Place the fish in a heat proof shallow plate or bowl. Massage it with sesame oil, a pinch of salt and pepper. Place the veggies, julienned ginger, green onions over the fish neatly. Set aside.
- Make the Sauce: Place a small pan over medium heat and add the neutral oil. Add minced garlic, stir and cook until fragrant (a few seconds). Add the soy sauce to the pan, and the black pepper. Stir and simmer for a few seconds to infuse the garlic into the soy sauce. Set aside.
- Place the shallow plate or bowl with the seasoned fish + veggies in the steaming basket. I like to use my large wok, add some water to the wok, so it comes up halfway up to the basket, bring it up to a simmer so it produces some steam. Cover the basket with the lid and steam the fish for about 7-8 minutes without peaking.
- Take the lid off. Pour the aromatics soy-garlic sauce over the fish. Cover and continue steaming for another 7-8 minutes until the fish is opaque and cooked through. (this will depend on the thickness and kind of fish used.)
- Serve the fish and veggies along with the sauce with hot steamed rice and side dishes suggested. The fish will release some broth which mingles with the soy-garlic to make a tasty sauce.
Tried this recipe?Please Click & Share @nourish_deliciously or tag #nourishdeliciously!