Steamed fish, Chinese-style, is one of the most common ways to cook fish in Asian cuisine: it's a simple and refreshing recipe. This gentle cooking method preserves the fish's natural flavor while keeping it tender and juicy. Accompanied by ginger, scallions, and a fragrant soy sauce, this light dish is a true tribute to fish and remains our favorite way to enjoy my boys' catch.
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.
Preparing the aromatics: Place half the ginger slices and a few pieces of green onion inside the fish cavity. Arrange the remaining ginger and green onions on top of the fish and the sliced bok choy around the fish, or prepare them separately, as 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.
Preparing the sauce
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While the fish is cooking, mix the light soy sauce, Chinese rice wine, sesame oil, salt, pepper, 2 tbsp of water and 1 tsp of 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 pan. 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 coriander and serve immediately with rice and Bok Choy if you used it.
