Chinese Steamed Fish Fillet Recipe: A Quick and Easy Guide

Chinese steamed fish fillet is a delicious and easy-to-make recipe that is perfect for any occasion. This healthy dish is packed with nutrition and flavour and is sure to impress your guests. With a few simple steps, you can create a restaurant-quality dish that is both healthy and delicious.

When selecting the perfect fish for your Chinese steamed fish fillet recipe, it is important to choose a fresh and high-quality fish. The most popular fish for this recipe is sea bass, but you can also use other types of fish such as tilapia or cod. If you prefer seafood, you can also use prawns or scallops to create a delicious seafood version of this recipe.

The steaming process is the key to creating a perfect Chinese steamed fish fillet. It is important to steam the fish for the right amount of time to ensure that it is cooked through but still moist and tender. To flavour your dish, you can use a variety of ingredients such as soy sauce, ginger, garlic, and scallions. Serve your dish with steamed rice and vegetables for a complete and healthy meal.

Key Takeaways

• Choose a fresh and high-quality fish for your Chinese steamed fish fillet recipe.
• The steaming process is crucial to creating a perfect dish.
• Flavour your dish with ingredients such as soy sauce, ginger, garlic, and scallions.

Selecting the Perfect Fish

When it comes to making Chinese steamed fish fillet, selecting the right fish is crucial. Here are some tips to help you choose the perfect fish for your recipe.

Understanding Freshness

When selecting fish, it is important to look for clear eyes, bright red gills and shiny scales. If the fish has a dull appearance, it may not be fresh. Additionally, it should have a fresh, ocean-like smell. If it smells fishy or sour, it is likely not fresh.

When purchasing fish, it is recommended to buy from a reputable fishmonger. They will be able to provide you with the freshest fish available and can even gut and scale the fish for you if needed.

Best Fish Varieties for Steaming

The Chinese love to steam whole fish, but for this recipe, we will be using fish fillets. Some of the best fish varieties for steaming include grouper, flounder, snapper, tilapia, salmon, sea bream, sea bass, and perch. These fish have a mild flavour that works well with the steaming process.

If you prefer to use seafood in your recipe, you can use prawns, scallops, or crab meat as a substitute for fish.

Preparing the Fish for Steaming

Before steaming the fish, it is important to gut and scale it. If you are not comfortable doing this yourself, ask your fishmonger to do it for you. Once the fish is gutted and scaled, rinse it under cold water and pat it dry with a paper towel.

To prepare the fish fillet for steaming, cut it into individual portions and season it with salt and white pepper. You can also add ginger and garlic for additional flavour.

In conclusion, selecting the perfect fish for your Chinese steamed fish fillet recipe is important for achieving the best results. Remember to choose fresh fish, consider the best varieties for steaming, and prepare the fish properly before steaming.

The Steaming Process

Steaming is a popular method of cooking fish fillets in Chinese cuisine. It is a healthy and easy way to cook fish, as it preserves the nutrients and natural flavours of the fish. Here are the steps to follow when steaming fish fillets:

Setting Up Your Steamer

To steam fish fillets, you will need a steamer. You can use a bamboo steamer or a metal steamer basket. If you do not have a steamer, you can use a large pot or a deep skillet with a steaming rack.

To set up your steamer, fill the pot or wok with water, making sure the water level is below the steaming rack. Bring the water to a boil over high heat.

Steaming Time and Techniques

Once the water is boiling, reduce the heat to medium-low. Rinse your fish fillet and carefully lay it on an oblong heat-proof plate that will fit into your wok or steaming setup. Carefully place it in the steamer and cover with a lid.

The steaming time will depend on the thickness of the fish fillet. As a general guide, steam the fish fillet for 8-10 minutes. Use your best judgment, and don't forget to set your kitchen alarm.

Checking for Doneness

After the steaming time is up, check the fish fillet for doneness. The fish should be opaque and flaky. You can check the doneness by inserting a fork into the thickest part of the fillet. If the fish flakes easily, it is done.

Discard the fishy and cloudy fish "water" after steaming. Contrary to common belief, it doesn't add flavours to a steamed fish dish.

Seafood can also be used in this recipe. Sea bass, grass carp, perch, grouper, catfish, flounder and other types of fish work very well.

Flavouring Your Dish

When it comes to steamed fish fillet, the flavouring of the dish is what sets it apart. To create a delicious and flavourful dish, you need to pay attention to the sauce, aromatics, and garnishes.

Creating the Sauce

The sauce is the backbone of the dish and is what gives it its distinct flavour. A classic Cantonese-style sauce is made with light soy sauce, dark soy sauce, sugar, and Shaoxing wine. You can also add oyster sauce, sesame oil, and a pinch of white pepper for added depth of flavour.

If you prefer a sweeter sauce, you can add rock sugar or honey to balance out the saltiness of the soy sauce. For a tangy sauce, you can add some rice vinegar or lime juice. Be sure to taste the sauce before adding it to the fish to ensure it is to your liking.

Aromatics and Garnishes

Aromatics and garnishes are what make the dish visually appealing and add a burst of flavour. The most commonly used aromatics are ginger, garlic, and scallions. You can also add cilantro leaves for a pop of colour and a fresh, herbaceous flavour.

To prepare the aromatics, slice the ginger and garlic into thin strips and chop the scallions into small pieces. You can also julienne the ginger for a more delicate flavour. Once the fish is cooked, scatter the aromatics on top and pour the sauce over it.

Seafood can also be used in this recipe for added flavour and nutrition. You can use any type of white-fleshed fish such as cod, haddock, or halibut. Prawns and scallops can also be used for a more decadent dish.

In summary, the sauce, aromatics, and garnishes are what make a steamed fish fillet dish stand out. Be sure to experiment with different flavours and ingredients to create a dish that is uniquely yours.

Serving and Presentation

When it comes to serving and presenting your Cantonese style steamed fish fillet, there are a few things to keep in mind. Here are some tips to help you impress your family and friends with your culinary skills.

Plating Techniques

Firstly, choose an appropriate serving plate that is large enough to accommodate the fish fillet. A round or oval plate is ideal as it complements the shape of the fish. You can also use a rectangular plate for a more modern look.

To create a sizzling effect, heat up some oil until it starts to smoke and then pour it over the fish fillet. This will create a dramatic effect that will impress your guests.

Garnish the fish with some thinly sliced green onions and serve immediately. This will not only add a pop of colour to your dish but also enhance its flavour.

Accompaniments

Cantonese style steamed fish fillet is a simple dish that can be served with a variety of accompaniments. The most common side dish is white rice, which can be flavoured with soy sauce or other seasonings.

You can also serve the fish with some steamed vegetables, such as bok choy or broccoli, to add some nutritional value to your meal.

If you want to add some variety to your meal, you can also consider using other types of seafood, such as prawns or scallops, in your recipe. These will add a unique flavour and texture to your dish.

Overall, serving and presenting your Cantonese style steamed fish fillet is a simple and enjoyable process that will impress your family and friends. With a few simple techniques and accompaniments, you can create a delicious and healthy meal that is perfect for any occasion.

Tips and Tricks

Avoiding Common Mistakes

When it comes to cooking Chinese steamed fish fillet, there are a few common mistakes that you should avoid. Firstly, the thickness of the fish fillet is important. If the fillet is too thick, it may not cook evenly. Therefore, it is recommended to choose a fillet that is around 1 inch thick.

Another common mistake is leaving the bones in the fish fillet. While some people prefer to cook the fish with the bones in, it can make it difficult to eat. Therefore, it is recommended to remove the bones before cooking.

It is also important to pay attention to the head and tail of the fish fillet. These parts can be overcooked easily, so it is recommended to wrap them in foil to protect them during cooking.

Storage and Reheating

If you have leftover Chinese steamed fish fillet, it is important to store it correctly to maintain its freshness. Firstly, rinse the fish fillet under cold water and pat it dry with paper towels. Then, wrap it tightly in plastic wrap or foil and store it in the refrigerator.

When reheating the fish fillet, it is important not to overcook it. Overcooking can cause the fish to become dry and lose its flavour. Therefore, it is recommended to reheat the fish fillet in a steamer for a few minutes until it is heated through.

If you want to add an extra dimension of flavour to your Chinese steamed fish fillet, you can try using dark soy sauce. This will give the fish a rich, caramel colour and add a depth of flavour to the dish.

Finally, it is important to discard the fish water after steaming. Contrary to common belief, it doesn't add flavours to a steamed fish dish. Instead, it can penetrate the fish and make it taste fishy.

Seafood lovers can also use other types of seafood for this recipe, such as sea bass or red snapper. These types of fish will work just as well and add their own unique fragrance to the dish.

Frequently Asked Questions

What's the best type of fish to use for a traditional Chinese steamed fish dish?

The best fish to use for a traditional Chinese steamed fish dish is a whole fish, preferably a sea bass or a red snapper. However, fillets can also be used, especially if you're new to cooking fish or if you prefer a milder taste. You can also use other types of fish, such as cod, haddock, or salmon.

Can I steam fish straight from frozen, and if so, how?

Yes, you can steam fish straight from frozen. Simply rinse the frozen fish fillets under cold water to remove any ice crystals, then pat dry with a paper towel. Place the fillets in a heatproof dish and steam for 10-15 minutes, or until cooked through.

How can I tell when my steamed fish is perfectly cooked?

The best way to tell if your steamed fish is perfectly cooked is to check the internal temperature with a meat thermometer. The ideal temperature for fish is 145°F (63°C). Alternatively, you can check if the fish flakes easily with a fork and is no longer translucent.

What are some simple steps to make a Chinese steamed fish fillet with soy sauce?

To make a Chinese steamed fish fillet with soy sauce, start by marinating the fish fillet in soy sauce, ginger, garlic, and sesame oil for at least 30 minutes. Then, place the fillet in a heatproof dish and steam for 8-10 minutes, or until cooked through. Serve with steamed rice and vegetables.

Could you suggest a healthy steamed fish recipe with ginger and spring onion?

A healthy steamed fish recipe with ginger and spring onion is easy to make. Simply place a fish fillet in a heatproof dish and top with sliced ginger and spring onion. Steam for 8-10 minutes, or until cooked through. Drizzle with soy sauce and sesame oil before serving.

What's the secret to achieving the best flavour in a garlic steamed fish fillet?

The secret to achieving the best flavour in a garlic steamed fish fillet is to use fresh garlic and to infuse the fish with the garlic flavour. Start by marinating the fish fillet in soy sauce, garlic, and sesame oil for at least 30 minutes. Then, place the fillet in a heatproof dish and steam for 8-10 minutes, or until cooked through. Top with freshly chopped garlic and spring onion before serving.