Steaming Fish Perfection: Bamboo Style

Steaming fish is a great way to infuse whole fish and fillets with flavour without adding oil. The length of time it takes to cook fish in a bamboo steamer depends on the type and weight of the fish. For example, a one-inch-thick fillet will take 5 to 8 minutes to cook, whereas a whole fish will take 20 to 30 minutes. Bamboo steamers are a great, inexpensive way to cook simple meals without adding extra oil.

How to prepare a bamboo steamer

To prepare a bamboo steamer, start by washing all the pieces with hot soapy water, then rinsing and soaking them in hot water for 30 minutes. After this, steam the baskets and lid for around 30 minutes while empty.

Next, you'll need a pot or deep saucepan that the basket will fit snugly on top of. The basket should rest securely on the rim of the pot. Fill the pot with water—enough so that it doesn't run dry during cooking, but not so much that the water reaches the basket and boils the food. You can also use a wok, but you'll need less water to ensure the basket bottom is above the water level.

Now you're ready to start cooking! Arrange the food in the basket, leaving space around each item so that steam can circulate. If you're using multiple baskets, place the foods that take the longest to cook in the first basket at the bottom, and the items needing the least cooking time in the top basket. You can cook food directly on the bamboo slats, but liners are recommended for foods that tend to stick, such as dumplings. Good liner options include cabbage and lettuce leaves, corn husks, parchment paper, and small plates that fit inside the baskets.

Once the food is in the basket and the water is boiling, place the basket on top of the pot, cover with the lid, and cook until the food is done. The cooking time will depend on the type of food and its size and thickness. For example, fish fillets will take around 10 minutes, while chicken pieces can take anywhere from 20 to 45 minutes.

When the food is fully cooked, turn off the heat and carefully remove the basket from the pot, lifting the lid away from you to avoid the escaping steam. Transfer the food to serving dishes and enjoy!

How to season the fish

The great thing about steaming fish is that you can season it with almost anything. The delicate flavour and texture of the fish lend themselves well to a variety of seasonings and sauces.

If you're using a bamboo steamer, line the bamboo basket racks with Napa cabbage leaves, parchment paper, or green leaf lettuce. This will prevent the fish from sticking to the steamer and will also stop the basket from absorbing the smell of fish.

Seasoning Ideas

• Salt and pepper
• Lemon
• Ginger
• Soy sauce
• Chilli
• Rice vinegar
• Hoisin sauce
• Scallions
• Cilantro
• Olive oil
• Mirin (rice wine)
• Sesame oil
• Sugar
• Sherry
• Wine
• Worcestershire sauce
• Spinach leaves
• White wine
• Herbs
• Cider vinegar
• Coriander
• Garlic
• Spring onions
• Parsley
• Anchovy
• Capers
• Olive oil and lemon juice
• Julienned scallion and ginger
• Fine julienne scallion and ginger
• Sake
• Lemongrass stalks
• Sichuan peppercorns
• Shaoxing rice wine
• Dry sherry
• Regular white wine
• White pepper

How long to steam the fish

The length of time you steam your fish will depend on the type of fish you are cooking, the weight, and the thickness of the fillets. For example, a whole fish will take longer to cook than fillets, and thicker fillets will take longer to cook than thinner ones.

When steaming fish in a bamboo steamer, it's important to use a steamer basket with a tight-fitting lid so the steam doesn't escape. You should also ensure that the bottom of the steamer doesn't touch the water.

If you're cooking fillets, it's best to use a fish fillet that is around 3/4 pound (340 grams). Sprinkle both sides of the fillets with salt and pepper, and lay them on a heatproof plate that will fit inside your bamboo steamer. You can then add any desired seasonings or aromatics, such as lemon, chilli, and ginger. Place the plate with the seasoned fish in the steamer basket, set it on top of the pot of boiling water, and steam over medium heat for 8 to 10 minutes. The fish is done when it's opaque and cooked throughout. You can test this by dragging the tines of a fork over the centre of the fillet—if it flakes easily, it's ready. If not, steam for another minute and check again.

For a whole fish, you can use a 1 1/2 pound (0.68 kg) fish, such as sea bass, branzino, or flounder. Season the fish with salt and pepper, and cut diagonal slashes across the fish to help it steam evenly and allow the flavour to penetrate. You can then add aromatics, such as ginger, inside and on top of the fish. Place the fish in a steamer tray, cover, and steam for 8 to 9 minutes, or until the fish flakes easily when you drag a fork over the centre.

In general, it's best to steam fish fillets for around 8 to 12 minutes, and whole fish for 10 to 30 minutes, depending on the size and weight.

How to make a sauce to pour over the fish

To make a sauce to pour over the fish, whisk together a combination of rice wine, light soy sauce, Japanese cooking sake, and chicken broth. You can also add aromatics like ginger, garlic, and scallions. If you're looking for something more flavourful, try adding chilli bean paste or sesame oil.

For a simple sauce, mix together rice vinegar and hoisin sauce. Alternatively, you can heat up some oil in a small saucepan and pour it over the fish, creating a sizzling sound and a delicious sauce.

How to serve the fish

Once your fish is cooked, carefully remove the steamer basket from the wok or pot. Be sure to use oven mitts or tongs as the steam will be very hot. Transfer the fish to a serving platter or dish.

If you have made a sauce, pour it over the fish. This could be a simple combination of hot vinegar and hoisin sauce, or a mixture of soy sauce, wine, and water. You could also try a sweet and salty sauce, such as a combination of Shaoxing wine, soy sauce, and sugar.

Finally, add your chosen aromatics and herbs. Spring onions, scallions, and cilantro are all popular choices, as are lemon wedges and chilli. For a more dramatic presentation, you could also pour hot oil over the aromatics.

Frequently asked questions