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/ fishmongers. As a newbie home-cook 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 some time to ask the fishmongers uncle what kind of fish is good for steaming, which type are good for pan-fried.. 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 portions. 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 into wedges
- Light Soy sauce 2 tablespoon
- Shao Xin Rice Wine 1 tablespoon
- Sesame oil 1 teaspoon
- White pepper 1/2 teaspoon
- Sugar 1 Tablespoon
(Combine all together and set aside)
1. Prep the ingredients
- Clean the fish and pat dry with paper towels
- Score the fish / Make a few deep cuts through the flesh (to make them cook evenly later)
- stuff the sliced gingers and spring onions stalk (white part) in the cavity or on top of the fish
- put tomato wedges beside the fish
- drizzle a tablespoon of Shaoxing wine on the fish
- cover and steam over 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
3. Sauce over the fish
- when the fish is done, discard the gingers and spring onions (except tomatoes)
- in another pan, pour in the sauce prepared earlier and let them boil.
- Pour the boiling sauce over the fish
- Then, garnish with the remaining ginger stripes and spring onions