Steam Fish, Panlasang Pinoy Style: A Tasty Guide

Fish is a staple in Filipino cuisine, and there are many ways to cook it. One popular method is steaming, which results in a delicate and flavorful dish that highlights the natural flavours of the fish. This cooking technique is simple and healthy, as it helps retain the nutritional value of the fish. Steamed fish is a classic Filipino dish that can be made with various types of fish, such as red snapper, grouper, or pompano, and enhanced with different ingredients like soy sauce, ginger, lemon, and scallions. The key to a delicious steamed fish lies in achieving the right balance of flavours and ensuring the fish is cooked perfectly. Whether served as a special occasion meal or a comforting family dinner, steamed fish is a true Filipino classic that is always a delight to enjoy.

How to steam fish with scallions and ginger

This recipe for steamed fish with scallions and ginger is easy to follow and can be prepared in less than 20 minutes. You will need a steamer—a bamboo steamer or a multipurpose cooker/steamer will do. It is recommended to use a saltwater fish, such as red snapper, for this recipe as it tends to have a stronger flavor than freshwater fish.

Ingredients:

• 1 lb. red snapper, cleaned, and scales removed
• 1/2 teaspoon salt
• 6 pieces scallions, sliced
• 2 tablespoons soy sauce
• 2 tablespoons dry sherry
• 1 knob ginger, sliced into strips
• 1 tablespoon sesame oil
• 3 teaspoons canola or vegetable oil

Instructions:

• Make a series of diagonal cuts on both sides of the fish using a knife.
• Combine salt and sesame oil. Rub the mixture on the whole fish and set aside.
• Combine soy sauce, ginger, scallions, and sherry.
• Arrange the fish on a heatproof plate and pour the soy sauce mixture on top.
• Heat water in a base pan and place the bamboo steamer on top.
• Put the plate with the fish inside the bamboo steamer, cover, and steam for 10 to 16 minutes.
• Heat the oil in a saucepan. When the oil becomes hot, pour it over the steamed fish.
• Serve and enjoy!

How to steam fish with mayonnaise

Steaming fish with mayonnaise is a colourful and festive-looking dish that is simple to make. The following recipe serves as a helpful guide to cooking this tasty meal.

Ingredients:

• 1 piece fish about 3 to 5 lbs (a large grouper is recommended, but you can use other varieties)
• ¾ cup scallions sliced
• 2 thumbs ginger julienne
• 1 ½ teaspoons salt
• 1 ½ cups mayonnaise
• ¼ teaspoon salt
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• ½ teaspoon sugar
• 1 piece red bell pepper minced
• 3 pieces hard-boiled eggs
• 1 piece carrot minced
• ½ cup sweet relish

Method:

Firstly, ensure the fish is thoroughly cleaned. Remove the innards, gills, and scales. Rub salt on the inner and outer parts of the fish. Then, stuff the fish with scallions and ginger.

Pour 1 to 1 1/2 quarts of water into a wide steamer and let it boil. Put the fish in and steam for 35 to 45 minutes, depending on the size of the fish. The larger the fish, the longer the steaming time.

While the fish is steaming, make the mayo dressing by combining the mayonnaise with the other dressing ingredients and mixing well.

Once the fish is ready, remove it from the steamer and arrange it on a serving plate, allowing any excess water to drip off. When the fish reaches room temperature, spread the mayonnaise mixture over it.

Separate the egg whites from the yolks and mince the eggs. Arrange the topping ingredients over the mayo mixture.

Refrigerate the fish for 3 hours before serving. Enjoy!

Tips:

• This dish is best served cold.
• It is recommended to use a steamer that is wide enough to accommodate the fish.
• Saltine crackers are a good pairing with this dish.
• If you want to eat this with rice, prepare a "toyomansi" (soy sauce and calamansi) dipping sauce.

How to steam pompano (talakitok)

Steaming pompano is a classic Filipino dish that is simple to prepare and uses just a few ingredients. The addition of salted eggs gives the dish a savoury taste, while the banana leaves add a distinctive aroma. This delicate and flavourful dish is a favourite in many Filipino households and is often served on special occasions.

Ingredients:

• 4 pcs fresh pompano or talakitok about 200-250 grams each
• 1/2 tsp. ginger finely chopped
• 1 Tbsp. celery chopped
• 1 pc onion cut into rings
• 4 pcs tomatoes quartered
• 2 pcs salted eggs sliced
• 4 pcs 15'' square banana leaves or aluminum-foil

Instructions:

Preparing the Fish: Make a diagonal slit on both sides of each fish. This helps the fish cook evenly and allows the flavours to penetrate.

Seasoning: Sprinkle the fish with salt and ginger. The ginger adds warmth and depth of flavour to the dish.

Wrapping: Place each fish in individual pieces of foil. Divide the celery, onion, tomatoes, and salted eggs into four portions, and place a portion on top of each fish. Wrap the fish carefully to ensure that the juices and flavours are sealed in.

Steaming: Steam the wrapped fish for about 45 minutes or until the fish is tender and flakes easily with a fork.

Serving: Serve the fish hot, garnished with additional vegetables or herbs if desired. The salted eggs add a creamy and savoury element to the dish.

Tips:

• Enhance the flavour by adding aromatic ingredients like ginger and onions to the fish cavity before steaming.
• Optimise steaming time and temperature by aiming for a gentle steam over medium heat, and adjust the steaming time as needed based on the size and thickness of your fish.
• Choose fresh and high-quality ingredients, including fresh pompano with clear eyes and firm flesh, and use fresh vegetables and salted eggs for the best flavour.

How to make a soy-ginger sauce for steamed fish

To make a soy-ginger sauce for steamed fish, you'll need the following ingredients:

• Soy sauce
• Ginger
• Scallions
• Sherry or rice wine
• Sesame oil
• Cooking oil
• Spring onion
• Leeks
• Ground black pepper
• Sugar

Start by cleaning your chosen fish—a whole red snapper or grouper is traditional—and making a few shallow slits on the sides. Rub the fish with salt and stuff the slits with ginger. You can also place the fish on a bed of sliced scallions and ginger to reduce the fishy flavour and aroma.

Next, prepare your steamer. You can use a bamboo steamer or a multipurpose cooker/steamer. Place the fish on a heat-proof plate and put it in the steamer. Steam the fish for 10 to 20 minutes, or until it flakes easily with a fork.

While the fish is steaming, make the soy-ginger sauce. Heat some cooking oil in a small pan and sauté ginger, spring onion, and leeks for a minute. Add soy sauce, rice wine or sherry, ground black pepper, sugar, and sesame oil to the pan. Adjust the seasonings to taste.

Once the fish is cooked, remove it from the steamer and let it cool for a few minutes. Transfer the fish to a deep plate and pour the soy-ginger sauce over it, making sure to coat evenly.

Serve the steamed fish hot, garnished with additional spring onions and ginger slices if desired. This dish pairs well with steamed rice and a side of vegetables. Enjoy the delicate flavours of the fish enhanced by the fragrant soy-ginger sauce.

How to cook fish steak

Ingredients:

• Fish steak (boneless bangus belly, or milkfish, which is the national fish of the Philippines)
• Medium yellow onion
• Lemon
• Garlic
• Salt and pepper
• Flat-leaf parsley
• Soy sauce
• Cooking oil

Method:

• Heat oil in a pan.
• Fry the fish steak until it turns medium brown. Flip the fish to fry the other side.
• Remove the fish from the pan and discard most of the oil, leaving around 1 tablespoon.
• Cook the garlic in the pan until it turns light brown.
• Pour in the soy sauce, water, and lemon juice. Stir.
• Add the fried fish back to the pan. Cover and cook for 3 minutes.
• Add the onion, salt, and pepper. Stir, cover, and cook for another 2 to 5 minutes. Add water if needed.
• Transfer to a serving plate and top with chopped parsley.

Tips:

• This recipe is a quick and easy way to prepare fish steak. It will be ready in around 30 minutes.
• You can use other types of fish, such as mahi-mahi fillet. Just make sure it is white fish.
• This dish goes well with rice.

Frequently asked questions