Steam Fish, Filipino Style: A Simple, Healthy Dish

Filipino steamed fish is a delicious, healthy, and simple dish that can be prepared in a variety of ways. It is a great option for those who enjoy the taste of fish without the added calories and fat of other cooking methods. The basic recipe involves cleaning and steaming the fish, and then squeezing lemon juice over it. However, there are several variations that can be made to this recipe, such as adding ingredients like scallions, ginger, soy sauce, and sesame oil to enhance the flavour. The type of fish used can also be varied, with popular options including red snapper, grouper, pompano, and tilapia. This dish is typically served with rice and can be a festive holiday treat or a weeknight family meal.

Steaming time and technique

Filipino steamed fish is a simple and healthy dish that can be prepared in a few easy steps. The steaming time will depend on the type and size of fish used, but generally, it should take around 10 to 30 minutes. Here is a step-by-step guide on how to steam fish, Filipino style:

Firstly, prepare your steamer by filling the bottom pot with water and placing it over high heat to bring the water to a boil. While the water is heating up, you can start preparing the fish. Choose a whole fish such as red snapper, grouper (lapu-lapu), or any other tender, white-fleshed fish like tilapia or maya-maya. Clean and scale the fish, removing any innards, and make a few diagonal cuts or slits on both sides.

Next, you can marinate the fish with a mixture of lemon or calamansi juice, rice wine or dry sherry, soy sauce, and black pepper. You can also add salt and sesame oil to the mixture. Rub this mixture all over the fish, inside and out, and let it marinate for about 30 minutes. Do not exceed this marination time, or the fish will start to cook in the acid, similar to ceviche.

Now, stuff the cavity of the fish with slices of lemon and ginger strips, or lemon wedges and green onions. You can also add other ingredients like onions, scallions, and black peppercorns to the stuffing. Place the stuffed fish on a platter that fits inside your steamer, and sprinkle sesame oil on top and inside the fish.

Once the water is boiling, carefully place the platter with the fish inside the steamer. Cover and steam for 10 to 30 minutes, depending on the size of the fish. A 2 to 2.5-pound fish will typically take around 30 minutes to steam.

When the fish is done, remove it from the steamer and garnish with sliced scallions, fresh chopped parsley, and lemon slices. You can also spread mayonnaise over the fish and add various toppings like chopped eggs, carrots, bell peppers, and sweet pickle relish.

Serve the steamed fish hot with a side of rice and patis (fish sauce) for dipping. Enjoy your delicious and healthy Filipino-style steamed fish!

Fish preparation and seasoning

Firstly, select your fish. Whole fish such as red snapper, grouper (lapu-lapu), pompano, tilapia, or maya-maya are commonly used in this recipe. You can also use fish fillets if you prefer. Look for fish that is fresh, with bright, clear eyes and shiny skin. The gills should be a bright red colour, and the flesh should spring back when pressed.

Once you have selected your fish, clean and scale it thoroughly. You can ask your fishmonger to do this for you, or you can do it yourself at home. To scale the fish, use the back of a knife and scrape from tail to head. Rinse the fish under cold running water, removing any blood or remaining innards. Pat the fish dry with paper towels.

The next step is to season the fish. This is where you can get creative and use a variety of ingredients to enhance the flavour. A simple and classic combination is ginger and soy sauce. You can also add ingredients like sesame oil, scallions, and lemon or lime juice. If you want a more complex dish, you can stuff the cavity of the fish with slices of lemon or lime and ginger strips. Marinate the fish for no more than 30 minutes with a mixture of lemon or lime juice, rice wine or cooking wine, soy sauce, salt, and black pepper. You can also rub the fish with tamarind powder for a unique flavour.

For an extra flavour boost, make diagonal cuts or slits on both sides of the fish. This will allow the seasonings to penetrate the fish and enhance its flavour. You can also combine salt and sesame oil and rub this mixture all over the fish before steaming.

If you are using a steamer basket or pot, prepare it by filling the bottom pot with water and bringing it to a boil. Place the fish on a platter that fits inside the steamer. If using a bamboo steamer, place the fish directly on the steamer rack. You can also use an Instant Pot or multi-cooker following the manufacturer's instructions.

The final step before steaming is to stuff the cavity of the fish with a mixture of onions, scallions, ginger, and black peppercorns. If you are using lemon or lime wedges, stuff these into the cavity as well. Any leftover chopped onions or scallions can be scattered on top of the fish.

Now your fish is prepared and seasoned, and it is ready to be steamed!

Stuffing and toppings

Stuffing Ideas:

• Lemon and ginger: Stuff the fish cavity with slices of lemon and ginger strips. This combination adds a refreshing aroma and a subtle salty flavour to the dish.
• Onions, scallions, ginger, and black peppercorns: Finely chop and mix these ingredients, then stuff them into the fish cavity. Any leftover mixture can be scattered on top of the fish.
• Lemon wedges and green onions: This simple combination adds a burst of flavour and colour to the dish.

Topping Ideas:

• Mayonnaise: A generous spread of mayonnaise adds a creamy texture and flavour to the steamed fish. It serves as a base for other toppings and helps them adhere to the fish.
• Chopped eggs, carrots, roasted red bell peppers, sweet pickle relish, olives, and celery: These colourful toppings not only enhance the visual appeal but also add a variety of flavours and textures to the dish.
• Cilantro: This herb, also known as coriander leaves, adds a fresh flavour and aroma to the steamed fish.
• Lemon zest and ginger strips: Simmer these ingredients in a sweet and sour sauce, then pour the thickened sauce over the steamed fish for an extra burst of flavour.
• Scallions and parsley: These herbs, when used as toppings, add a mild onion and peppery flavour to the dish.

Feel free to mix and match these stuffing and topping ideas to create your own unique Filipino-style steamed fish dish!

Choosing the right fish

Firstly, it is recommended to use a saltwater fish, as they tend to have a stronger flavour compared to freshwater fish. Common choices include red snapper, grouper (lapu-lapu), pompano, tilapia, or maya-maya. These fish are not only tender and flavourful but also pair well with the typical Filipino seasonings used in steaming, such as ginger, soy sauce, and lemon.

If you opt for a whole fish, look for one that is around 2 to 2.5 pounds and ensure it is cleaned, gutted, and scaled. You can ask your fishmonger to prepare the fish for you, removing the intestines, tails, and scales, and even filleting it if you prefer. When buying a whole fish, check that it has clear eyes, bright red gills, and a fresh scent of the sea—avoid any fish with dull eyes or a strong, fishy odour.

For those who prefer fillets, look for white-fleshed fish such as red snapper, pompano, tilapia, or maya-maya. These fillets will absorb the flavours of the seasonings well and work beautifully in a steamed dish. Again, ensure the fish is fresh and has no unpleasant odour.

When preparing the fish, it is crucial to make diagonal cuts or slits on both sides to allow the flavours of the seasonings to penetrate the fish. This technique ensures that the fish is not only tasty but also cooks evenly.

In summary, when choosing the right fish for Filipino-style steamed fish, opt for a tender, well-seasoned, and freshly caught saltwater fish. Consider the size of your steamer when selecting the fish, and don't be afraid to ask your fishmonger to prepare it for you. With the right fish and proper preparation, you'll be well on your way to a delicious and authentic Filipino meal.

Health benefits

Filipino-style steamed fish is a healthy dish with several benefits. Firstly, it is a good source of low-calorie, low-fat protein. The cooking method also preserves the nutrients in the fish, which may not be the case with other methods like boiling.

The dish is also highly customizable, allowing you to add various healthy ingredients. For example, you can stuff the fish with lemon and ginger, which adds a tangy and spicy kick while providing potential anti-inflammatory benefits due to the presence of omega-3 fatty acids.

Additionally, you can top the steamed fish with colourful and nutritious vegetables like carrots, bell peppers, and pickles. These toppings not only make the dish more appetizing but also boost its vitamin and mineral content.

Preparing this steamed fish dish can be an excellent way to incorporate more fish into your diet, which has been linked to numerous health benefits. Studies suggest that eating fish regularly may reduce the risk of heart disease and lower the chances of developing conditions like prostate cancer, depression, and inflammation.

Overall, the Filipino-style steamed fish is a delicious and nutritious meal that can be a part of a healthy lifestyle.

Frequently asked questions