steamed hairtail

How to Steam Ribbon Fish: A Simple Guide

Steaming ribbon fish is a healthy and delicious way to enjoy this tender, flavorful seafood. Here’s a step-by-step guide to perfect steamed ribbon fish every time.

First, prepare the fish. Use fresh or thawed ribbon fish, about 500g. Pat it dry with paper towels and score the flesh lightly on both sides to help the flavors penetrate. Rub 1 teaspoon of salt evenly over the fish and let it rest for 15 minutes to remove excess moisture.

Next, season the fish. In a small bowl, mix 2 tablespoons of light soy sauce, 1 tablespoon of Shaoxing wine, 1 sliced ginger, and 2 chopped scallions. Spread this mixture over the fish, including the cavity. For extra richness, top with a few slices of salted pork belly or cured ham.

Heat your steamer to high heat. Place the fish on a heatproof plate and arrange ginger and scallion stalks underneath to lift it slightly, ensuring even steaming. Steam for 8–10 minutes (depending on thickness) until the flesh turns opaque and flakes easily with a fork.

Finally, finish with a sizzling touch. Heat 3 tablespoons of neutral oil in a pan until smoking, pour it over the fish, and garnish with fresh cilantro. Serve hot with steamed rice to savor the delicate, umami-rich flavors. This simple method highlights the fish’s natural taste while keeping it light and nutritious.