Steam Fish Sauce: A Delicious Addition to Any Dish – Seaco Online
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Steam Fish Sauce: A Delicious Addition to Any Dish

If you're looking for a healthy and delicious way to prepare fish, steaming is a great option. Steamed fish is a traditional dish in many cultures, and it's easy to see why. Not only is it a nutritious way to enjoy fish, but it's also a simple and tasty meal that's perfect for sharing with family and friends.

A pot of steaming fish sauce bubbles on a stovetop, emitting a savory aroma. The sauce is thick and rich, with visible chunks of fish and herbs

One of the keys to making a great steamed fish dish is the sauce. A good sauce can add flavour and complexity to the dish, while also complementing the natural flavours of the fish.

There are many different types of sauces you can use, from simple soy sauce and ginger to more complex blends of herbs and spices. Whatever sauce you choose, it's important to make sure it's well-balanced and not too overpowering, so that it doesn't mask the flavour of the fish.

Key Takeaways

  • Steamed fish is a healthy and delicious meal that's perfect for sharing with family and friends.
  • A good sauce can add flavour and complexity to the dish, while also complementing the natural flavours of the fish.
  • Steaming fish is a simple process that anyone can master with a little practice.

Preparing Your Fish and Ingredients

Steam rises from a pot of fish and ingredients being prepared with fish sauce

Selecting the Right Fish

When it comes to steaming fish, it's important to select the right type of fish. You want to choose a fish that is fresh and has clear eyes, red gills, and shiny skin. The most popular types of fish for steaming are sea bass, cod, snapper, salmon, tilapia, sea bream, and trout. You can ask your fishmonger to gut and scale the fish for you, or you can do it yourself at home.

Cleaning and Prepping Fish

If you're using a whole fish, rinse it under cold running water and pat it dry with paper towels. Make sure to remove any scales and guts from the cavity. If you're using fish fillets, rinse them under cold running water and pat them dry with paper towels. Make sure to remove any bones.

Gathering Your Aromatics and Sauces

To add flavour to your steamed fish, you'll need to gather your aromatics and sauces. The most common aromatics used in steamed fish are ginger, scallions, cilantro, and chilli. You can also use other herbs and spices such as lemongrass, garlic, and star anise. For the sauce, you'll need soy sauce, light soy sauce, dark soy sauce, oyster sauce, sesame oil, and sugar.

To prepare the sauce, mix together the soy sauce, light soy sauce, dark soy sauce, oyster sauce, sesame oil, and sugar in a small bowl. Set it aside until you're ready to use it.

To prepare the aromatics, slice the ginger into thin strips, chop the scallions into small pieces, and finely chop the cilantro leaves. You can also slice some chilli peppers for added heat.

Once you have all your ingredients ready, you can start steaming your fish. Make sure to keep the fish in the refrigerator until you're ready to cook it to ensure it stays fresh.

Mastering the Steaming Process

A pot of steaming fish sauce on a stovetop, with bubbles rising and a cloud of steam above

Setting Up Your Steaming Station

Before you begin steaming your fish, you need to set up your steaming station. Start by filling your wok or pot with hot water, making sure the water level is below the steaming rack or bamboo steamer. Add a pinch of salt to the water to enhance the flavour of the fish.

Next, place the steaming rack or bamboo steamer in the wok or pot and cover it with a lid. Make sure the lid fits snugly to prevent steam from escaping.

Cooking to Perfection

When the water comes to a boil, it's time to add the fish. Place the fish on a heatproof plate and put the plate on the steaming rack or in the bamboo steamer. Cover the fish with a lid and let it steam for 8-10 minutes, depending on the thickness of the fish.

To check if the fish is cooked, insert a fork into the thickest part of the fish. If the fork goes in easily and the flesh is opaque, the fish is done.

Finishing Touches: Sauce and Garnish

Once the fish is cooked, it's time to add the finishing touches. In a small pan, heat up some cooking oil until it's sizzling hot. Then, pour the hot oil over the fish to give it a beautiful sheen and fragrance.

Next, add your favourite sauce to the fish. A simple sauce made with soy sauce, sugar, and rice wine or sherry works well. You can also add some ginger and scallions for extra flavour.

Finally, garnish the fish with some pak choi or other vegetables and serve it with steamed rice.

Frequently Asked Questions

A steaming plate of fish sauce, surrounded by a stack of frequently asked questions papers

What's a good healthy recipe for steamed fish?

Steamed fish is a great healthy meal option. For a simple and delicious recipe, try preparing Seng Steam Fish. This involves steaming the fish with ginger, garlic, and soy sauce. This method of cooking allows the fish to retain its natural flavours while also infusing it with the flavours of the other ingredients. The result is a dish that is both healthy and delicious.

How long should you steam a whole fish?

The steaming time will depend on the size and thickness of the fish. As a general rule of thumb, it takes around 10-15 minutes per 500g of fish. However, the cooking time can vary based on the type of fish and your personal preference. Make sure that you check the fish regularly to prevent overcooking.

Can you give me a classic Chinese steamed fish recipe with ginger and spring onions?

Here's a simple and classic recipe for Chinese-style steamed fish with ginger and spring onions:

Ingredients:

  • 1 whole fish (around 500g)
  • 3 spring onions, sliced
  • 1-inch piece of ginger, sliced
  • 2 tbsp soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tbsp vegetable oil
  • Salt and pepper to taste

Instructions:

  1. Clean and scale the fish, then pat dry.
  2. Season the fish with salt and pepper.
  3. Place the fish on a heatproof plate.
  4. Scatter the spring onions and ginger over the fish.
  5. Mix together the soy sauce, Shaoxing wine, and vegetable oil, then pour over the fish.
  6. Steam the fish for around 10-15 minutes, or until cooked through.
  7. Garnish with fresh coriander and serve with steamed rice.

What's the best type of fish for a Cantonese-style steam?

The best type of fish for a Cantonese-style steam is a whole fish with white flesh, such as sea bass, snapper, or tilapia. Make sure that the fish is fresh and has clear eyes and bright red gills.

What are some tasty sides to serve with steamed fish?

Steamed fish pairs well with a variety of side dishes, such as steamed vegetables, rice, noodles, or stir-fried greens. Some popular options include bok choy, Chinese broccoli, or snow peas.

Is it possible to cook fish in fish sauce while steaming?

While it is possible to cook fish in fish sauce while steaming, it is not a common method of preparation. Fish sauce is typically used as a flavouring ingredient rather than a cooking liquid. If you want to add a salty umami flavour to your steamed fish, you can brush it with a mixture of soy sauce and sugar before steaming.