Steamed Patin Fish Recipe: A Delicious and Healthy Dish – Seaco Online
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Steamed Patin Fish Recipe: A Delicious and Healthy Dish

If you're looking for an easy and quick dinner or lunch recipe, then steamed patin fish is a great option. This freshwater fish is known for its smooth and juicy flesh, making it perfect for steaming.

With some basic ingredients and simple steps, you can prepare a delicious and healthy meal in no time.

To prepare the patin fish, you'll need to clean and cut it before rubbing some salt over it. Then, you can steam it for about 7 minutes until it's cooked through.

There are many different ways to season and flavour the fish, such as using oyster sauce, soy sauce, garlic, ginger, sesame oil, and more.

You can also add some vegetables like celery or lettuce leaves to the steamer for some added nutrition.

Key Takeaways

  • Steamed patin fish is an easy and quick dinner or lunch recipe that's perfect for a healthy meal.
  • To prepare the fish, clean and cut it before rubbing some salt over it and steaming it for about 7 minutes.
  • You can flavour the fish with a variety of seasonings and add some vegetables to the steamer for added nutrition.

Preparing the Patin Fish

A whole patin fish lies on a bed of sliced ginger and lemongrass, surrounded by aromatic herbs and spices, ready to be steamed to perfection

Before steaming your Patin fish, it's important to ensure that it is fresh, clean, and marinated properly. Here's how to prepare your Patin fish for steaming:

Selecting Fresh Fish

When selecting your Patin fish, make sure to choose a fresh fish from a reputable fishmonger. Look for clear, bright eyes, shiny skin, and a fresh smell.

If the fish smells bad, it's a sign that it's not fresh.

Cleaning and Scaling

Once you've selected your fish, it's time to clean and scale it. Rinse the fish under cold water and use a scaler or the back of a knife to remove the scales.

Make sure to remove all the scales, as they can be unpleasant to eat.

Next, make a small incision on the fish's belly and remove the guts and other internal organs.

Rinse the fish again under cold water to remove any remaining blood or debris.

Marinating the Fish

To add flavour to your Patin fish, marinate it before steaming.

Rub salt and pepper over the fish, and place ginger strips inside the belly cavity. You can also add soy sauce for extra flavour.

Let the fish marinate for at least 20 minutes before steaming. This will allow the flavours to penetrate the fish and make it more delicious.

Now that you've cleaned and marinated your Patin fish, it's ready to be steamed. Follow the recipe instructions carefully to ensure that your fish is cooked to perfection.

Steaming Process

A pot of water boils on a stove. A whole patin fish is placed in a steamer above the pot, releasing steam

Setting Up the Steamer

To steam your Patin fish, you will need a steamer set up. You can use a traditional bamboo steamer or a modern steamer with multiple layers.

Make sure to place the steaming rack inside the wok and add enough water to cover the bottom of the wok.

Steaming Time and Techniques

The cooking time for your Patin fish will vary depending on the size of the fish.

As a general rule, steam the fish for 6-8 minutes per 500g of fish.

To check if the fish is cooked, use a butter knife to gently pierce the thickest part of the fish. The knife should slide through the fish easily without resistance.

Making the Sauce

While the fish is steaming, prepare the sauce.

Combine a soy sauce mixture, oyster sauce, hot oil, and sesame oil in a small bowl. Mix well and set aside.

Garnishing and Serving

Once the fish is cooked, remove it from the steamer and transfer it to a serving plate.

Top the fish with cilantro leaves, scallions, and coriander leaves.

Heat some cooking oil in a pan and add ginger, garlic, and shallot oil.

Stir-fry until fragrant and pour the mixture over the fish.

Finally, pour the prepared sauce over the fish and serve immediately.

Frequently Asked Questions

Steam rises from a pot of cooking patin fish. A recipe book titled "Frequently Asked Questions" is open nearby

How do you steam patin fish in the oven?

Steaming patin fish in the oven is not recommended as it can dry out the fish and affect its flavour and texture.

The best way to steam patin fish is to use a steamer basket or a wok with a steaming rack. This allows the fish to cook evenly and retain its moisture.

What are the health benefits of eating patin fish?

Patin fish is a good source of protein and omega-3 fatty acids, which are essential for maintaining a healthy heart and brain.

It also contains vitamins and minerals such as vitamin D, calcium and iron which are important for maintaining strong bones and a healthy immune system.

Can you recommend a good Chinese steamed patin fish recipe?

One popular Chinese steamed patin fish recipe is Cantonese-style steamed whole fish.

This recipe uses a combination of soy sauce, ginger, and scallions to flavour the fish and is served with a hot oil and soy sauce dressing. You can find a recipe for this dish here.

What's the best way to season patin fish for steaming?

The best way to season patin fish for steaming is to use simple ingredients such as salt, pepper, and ginger.

These ingredients will enhance the natural flavour of the fish without overpowering it. You can also add a splash of soy sauce or oyster sauce for extra flavour.

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

You can tell when your steamed patin fish is perfectly cooked by checking the texture of the flesh.

The flesh should be opaque and flaky, and the bones should come out easily.

You can also use a meat thermometer to check the internal temperature of the fish, which should be around 145°F (63°C).

What are some alternatives to patin fish for a steaming recipe?

If you can't find patin fish, you can use other types of fish such as tilapia, sea bass, or red snapper for a steaming recipe.

Just make sure to adjust the steaming time according to the thickness of the fish.