| Prep: 20 mins | Cook: 30 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 228 | 7.8g | 1.8g | 5g |
| sugars | fibre | protein | salt |
| 2.2g | 0.4g | 27.8g | 1.2g |
Why I Love Chinese Steamed Fish
One of my favorite dishes to prepare these days is the Chinese delicacy, Steamed Fish. Steamed to perfection, this fish basks in a delicate coating of soy sauce, Shaoxing wine, and a captivating blend of aromatics including garlic, ginger, and green onions. A sprinkling of cilantro for that refreshing final punch, this dish is indeed a seafaring expedition for your tastebuds.
A Taste of the East
Even with my love for New England seafood, the subtlety and elegance in Asian preparations never cease to amaze me. Sure, there’s some familiarity with catch-of-the-day freshness, but this Steamed Fish recipe elevates simple, fresh seafood to a whole new level. It reminds me of something by Jamie Oliver, who is truly a master of fusing Eastern and Western tastes. All the ingredients meld together in harmony, producing a plate that is a joy to savor.
Versatile and Healthy
The beauty of this Steamed Fish recipe is its versatility. The sea bass used in this recipe can be swapped with your favorite fish, making it perfect for those nights when you’re looking to clean out the freezer. It pairs beautifully with a side of white rice or stir-fried veggies, making it a healthier alternative to the usual calorie-packed meals. The health benefits of fish are well-documented, and this is a guilt-free recipe you can indulge in.
A Family Favorite
My daughters Erin and Samantha are unusually adventurous eaters and they love this dish. I usually add a little extra ginger for Erin, who loves the kick it provides, and Samantha can’t get enough of the flavorful sauce. It’s a touching sight when we sit down to enjoy this delightful offering from the sea, making this recipe that much more special. Families like mine, who love to explore various cuisines and flavors, will adore this recipe for Steamed Fish.
So, pull out your steamer basket and give this Steamed Fish recipe a try! It’s a journey of umami flavors that travels from your plate right to your heart. And remember, there’s no absolute rule to cooking – feel free to alter this recipe just like me, adding your favorite condiments and relishing the scrumptious bite of the fish and the oriental magic.
What You’ll Need
- 2 whole sea bass, about 1 to 1.5 pounds each
- 4 tablespoons of soy sauce
- 2 tablespoons of Shaoxing wine or dry sherry
- 4 cloves garlic, crushed
- 2 teaspoons of white sugar
- 1/2 teaspoon of salt
- 1 thumb size piece of ginger, finely sliced
- 4 green onions, sliced
- 2 tablespoons of vegetable oil
- 4 tablespoons of fresh cilantro, chopped
Method
Step One
Begin by cleaning the sea bass thoroughly, ensuring to clean the belly of the fish properly. Pat dry the fish with a clean towel to remove excess moisture.
Step Two
In a bowl, combine the soy sauce, Shaoxing wine (or dry sherry), crushed garlic, white sugar, and salt. Mix them together well, so the sugar and salt fully dissolve in the sauce.
Step Three
Place the sea bass in a dish that’s suitable for steaming. Pour the prepared sauce over the fishes evenly, ensuring it seeps into the belly. Then place the sliced ginger and half of the sliced green onions onto the fishes.
Step Four
Set up a steamer and bring the water to a boil. Place the dish with the fish in the steamer, cover it and let it steam for about 12 – 15 minutes. The fishes are cooked when the flesh is opaque and comes off easily with a fork.
Step Five
While the fish is cooking, heat the vegetable oil in a small saucepan until it starts to simmer. Be careful not to overheat and burn the oil.
Step Six
Once the fish is cooked, carefully remove it from the steamer. Discard any excess liquid in the dish. Drizzle the heated oil over the fishes, and then sprinkle the remaining sliced green onions and fresh chopped cilantro on top of the fish. Serve immediately while hot.
