steamed fish recipe

How to Steam Fish: A Simple Guide

Steaming fish is a healthy and delicious way to preserve its natural flavor and tenderness. Here’s a step-by-step guide to perfect steamed fish every time.

First, choose fresh fish—like sea bass, cod, or tilapia—and clean it thoroughly. Pat it dry with paper towels to ensure even cooking. Make diagonal cuts on both sides to help heat penetrate and season with salt, white pepper, and a splash of Shaoxing wine.

Next, prepare aromatics: slice ginger, chop scallions, and optionally add cilantro or mushrooms. Place these under and on top of the fish to infuse flavor. For extra moisture, lay a few pieces of pork belly or cured ham on the fish.

Bring water to a boil in a wok or steamer. Place the fish on a heatproof plate, drizzle with light soy sauce and a little sesame oil, then steam over high heat. Steaming time varies: 6-8 minutes for a 500g fish, adjusting by 2 minutes per additional 250g. Avoid overcooking, as the fish should be flaky but moist.

Once done, remove the plate, discard the old ginger/scallions, and top with fresh ones. For a glossy finish, heat 2 tablespoons of oil until smoking and pour over the aromatics. Serve immediately with steamed rice.

This method highlights the fish’s purity, making it a light yet satisfying meal. Enjoy!