Steamed does not mean boring. Chinese steamed fish is a classic dish served in every Chinese household as well as fancy banquets. Steamed does not mean boring. Chinese steamed fish is a classic sharing dish served in every Chinese household as well as fancy banquets.
1Whole Fish (around 520g or 2 smaller fish as pictured)washed & patted dry
30-40gGingerjulienned
2-3stalksSpring Onionssliced
2clovesGarlicsmashed
1-2tbspCooking Oil
Seasoned Soy Sauce or Light Soy Sauceto serve
Instructions
Scatter some ginger on the plate and place the fish over it. Add all the remaining ginger on top and stuff some of them inside the cavity of the fish.
1 Whole Fish (around 520g or 2 smaller fish as pictured), 30-40 g Ginger
In a wok or pot, bring water to a boil and place the steam rack/steam insert into it.
Place the plate of fish on top and cover with a lid to cook for 8-10 minutes. Test whether the fish is ready by inserting a fork or chopstick. The flesh should be opaque and flake easily when cooked.
Take the plate of fish out of the wok/pot/steamer. Top it with sliced spring onions.
2-3 stalks Spring Onions
In a separate pan, heat cooking oil over high heat. Once hot, fry the garlic in the oil until fragrant and the garlic is starting to char. Discard the charred garlic and pour the hot oil over the fish.
2 cloves Garlic, 1-2 tbsp Cooking Oil
Drizzle soy sauce over the fish and serve immediately with steamed rice.
Seasoned Soy Sauce or Light Soy Sauce
Notes
Steaming means there is no hiding about the ingredient's real flavour. So always go for trusted brands and reputable fishmongers to get your fish.
If you can get the fish live, that would be most ideal. Always look for fish with clear eyes instead of those that have turned cloudy and fish with a firm texture.
Make sure the fish has been descaled, degutted, and with any gills & fins removed. You can usually ask the fishmonger to do that for you. Packaged whole fish from the supermarket are usually ready to cook.
The role of ginger in steamed fish is to omit the fishy smell and taste. If you’ve got excellent quality fresh fish, then you can use less ginger.
Do not overcook the fish as it would result in a rubbery texture. A common traditional way of checking if the fish is ready is to insert a chopstick into the thickest part of the fish and the flesh should be opaque & flake easily.
Smashing the garlic before frying it in hot oil helps to release the flavour and subtly enhances the overall taste of the dish when you pour the hot oil over.
You can get seasoned soy sauce that's specifically for steamed fish or just use regular light soy sauce to serve.