Chinese-style steamed fish is one of the most common ways to cook fish in Asian cuisine: it's a simple recipe and its fresh. This gentle cooking method preserves the natural flavor of the fish while making it tender and juicy. Served with ginger, scallions and a fragrant soy sauce, this light dish is a true homage to fish and remains my boys' favorite way to enjoy fishing.
Preparation
Ingredients
Preparation
Preparing the fish
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Preparing the fish: Rinse the fish under cold water and pat dry with paper towels. Make three diagonal cuts on each side of the fish to allow for more even cooking. Lightly salt and pepper the fish on both sides and inside the cavity.
Preparation of aromatics: Place half of the ginger slices and a few pieces of green onion inside the cavity of the fish. Arrange the remaining ginger and green onions on the fish and Bok Shoy in strips around the fish or prepare them separately, like in this recipe here .
Steaming: Prepare a large pot, a steamer basket or prepare your steamer.
Boil water in the pot. Place the fish on a heatproof plate and place the plate in the steamer basket (traditional method, but you can omit the plate).
Cover and steam over medium heat for about 8 to 10 minutes (cooking time depends on the size of the fish). The fish is cooked when its flesh becomes opaque and flakes easily with a fork.
Preparation of the sauce
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While the fish is cooking, combine the light soy sauce, Chinese rice wine, sesame oil, salt, pepper, 2 Tbsp water and 1 Tbsp sugar in a small bowl.
Finalization
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When the fish is cooked, remove it from the steamer basket and drain the liquid from the plate.
Heat the oil in a small skillet. When the oil is hot, pour it over the fish to simmer the aromatics (green onions and ginger).
Then pour three-quarters of the prepared sauce over the fish and reserve the rest in a small bowl to serve.
Presentation
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Garnish the fish with fresh cilantro and serve immediately with rice and Bok Choy if you used it.
