If you have very fresh fish available, try this steam fish recipe. It is super yummy and it will definitely serve the fish justice. Simple to make which only takes 10 minutes to steam. You can serve it with just plain rice or pair with another side dish like salad or stir fried vegetables etc. Steam fish is fresh and healthy with low calories too. Full of goodness for your body!
I got my fish from the local wet market/ fish mongers. As a newbie homecook fish species are all very alien to me. So I prefer to visit the local market on Wednesday morning (which is less crowded and I don’t know why) and I can spend sometime to ask the fishmongers uncle what kind of fish is good for steaming, which type are good for panfried.. etc. I guess they are quite willing to help if you visit them on a less busy weekday morning instead of weekends.
- Whole Fresh Fish ( such as Red Snappers/ Sea Bass are very delicious fish to steam)
- Ginger – 1 big thumb size
- Spring Onions – 1 stalk
- Tomato – 1 big ripe tomato
1. Ginger – Peel. Prepare 2 portion. Some thin slice, some cut to thin stripes.
2. Spring onions – cut the green parts to silken threads, keep the white part to steam with the fish later,
3. Tomato – cut in to wedges
- Light Soy sauce 2 Tbsp
- Shao Xin Rice Wine 1 Tbsp
- Water 1 Tbsp
- Sesame oil 1 tsp
- White pepper 1/2 tsp
- Rock sugar (crushed to small pieces) or Brown sugar 1 Tbsp
(Combine all together set a side)
- Clean the fish and pat dry with paper towels
- Score the fish / Make a few deep cut through the flesh (to make them cook evenly later)
- stuff the sliced gingers and spring onions stalks (white part) in the cavity or on top of the fish
- put tomato wedges beside the fish
- drizzle a tablespoon of shaoxin wine on the fish
- when you steamer or pot of water is boiling, put your fish (in a plate/ bamboo steamer) in it, cover and steam on medium-high heat for 10 minutes.
- Note: If your fish is too long, trim off the tail to make sure it fits in your steamer
- when the fish is done, remove the water in the plate.
- discard the gingers and spring onions (except tomatoes)
- in another pan, heat up 1 – 2 tbsp of vegetable oil on high heat.
- pour over the pipping hot oil over the fish. (Be Careful)
- put the empty pan back to the stove, pour in the sauce prepared earlier and let them boil for 2-3 minutes until reduced and slightly caramelised.
- Pour over the hot sauce over fish.
- garnish with the remaining ginger stripes and spring onions
Steam Fish with Soy Sauce, Ginger and Tomato – total prep time 20 min.
What I love about this dish?
- Simple to make
- Super delicious with rice
Try it out and let me know 🙂