Steam Fish With Soy Sauce: A Quick, Delicious Dish

Steaming is a simple and healthy way to cook fish, and with the addition of soy sauce, it becomes a flavourful and fragrant dish. This cooking method is a Chinese classic, often served during festivals and special occasions, such as Chinese New Year, as the Chinese word for fish sounds similar to the word for abundance. The whole fish is usually steamed, but fillets can also be used, and the process can be done in a steamer, wok, or even the oven. The key to this recipe is the hot oil drizzle, which cooks the aromatics and flavours the oil, as well as searing the fish and creating a tasty sauce.

Selecting the right fish

Firstly, it is recommended to opt for a delicate white fish with a mildly sweet taste and white flesh. Examples of suitable fish include grouper, red snapper, halibut, cod, sea bass, grey sole, flounder, tilapia, or haddock. Even salmon, which is not a white fish, can work well as long as it is not overcooked.

On the other hand, it is best to avoid oily and firm fish like bluefish, mackerel, or swordfish, as they may not yield the desired results.

If you are steaming a whole fish, consider choosing one with the head and tail intact, such as sea bass, branzino, or flounder. The older generation in Chinese culture, especially, considers the fish head and belly the best parts! However, preparing, cooking, and serving a whole fish can be more challenging, so many opt for fish fillets instead.

When selecting fish fillets, look for thin, delicate ones as they will cook more quickly and evenly. Small, thin fillets may cook in as little as 4-5 minutes, while thicker, larger fillets will take longer.

Lastly, always prioritise freshness when choosing your fish. The best source for fresh fillets is often your local trusted fishmonger, but flash-frozen fish from the supermarket can also work well.

Preparing the aromatics

Firstly, cut the scallions and ginger into thin strips or fine julienne. You can also cut the scallions into 2-inch lengths and then halve them lengthwise before julienning. For the ginger, aim for a 1-inch chunk or a 15g piece. The goal is to have thin strips that will cook quickly and release their flavours.

Next, separate the white and green parts of the scallions. The white parts will be cooked, while the green parts remain raw, adding a fresh element to the dish. If you are using cilantro, give it a rough chop. Set aside about 1/3 of each of the aromatics (scallions, ginger, and cilantro, if using) on a separate plate. These will be used later.

Now, it's time to dress the fish with the aromatics. Take your fish fillet or whole fish and pat it dry. If using a fillet, place it on a sturdy heatproof plate and sprinkle with a small amount of salt and pepper. If using a whole fish, stuff the cavity with some of the scallions and ginger. For both fillets and whole fish, scatter the remaining aromatics over and under the fish. This step ensures that the flavours of the scallions and ginger infuse the fish during steaming.

Once the fish is prepared, you can move on to the next steps of the recipe, such as making the sauce or setting up the steamer. Remember, the key to successful aromatics is to cut them thinly and generously dress the fish to maximise the release of flavours during cooking.

Setting up the steamer

To set up the steamer, you will need a steamer basket, a pot with a steamer insert, or a wok with a lid. If you don't have any of these, you can use a large pot or deep skillet with a lid and a steaming rack or an empty tuna can.

First, prepare your steaming setup by placing a small round metal elevated rack or an empty tuna can at the bottom of your pot or wok. Fill the pot or wok with 1-2 inches of water, ensuring that the water level is below the rack or can.

Next, bring the water to a boil. Place your fish on a heat-proof plate that fits inside your steaming setup. Carefully place the plate with the fish into the steamer, cover, and adjust the heat to medium.

Maintain a slow boil that generates enough steam without causing the water to evaporate too quickly. Steam your fish for 7-10 minutes, depending on its size and thickness. For smaller, thinner fillets, cook for 4-5 minutes. To check if your fish is done, use a butter knife to gently pierce the thickest part of the fillet. If the knife falls through easily, your fish is ready.

Cooking the fish

The first step is to prepare your steamer. If you have a metal tiered steamer, wok, deep skillet or pot, you can use any of these. If using a wok, place a small round metal rack or empty tuna can at the bottom for the plate to sit on. Add 1-2 inches of water to the bottom of your steamer.

Next, prepare the fish. Place your chosen fish fillet on a sturdy, heatproof plate and season with a little salt. If you are using a whole fish, gut and descale it, but keep the head and tail on. Cut the fish at a 45-degree angle several times on each side to help it cook through quickly and allow more flavour to penetrate.

Scatter sliced ginger and scallions (also known as spring onions or green onions) over the fish. You can also add other aromatics such as garlic, onion, carrots, and shiitake mushrooms. Drizzle the fish with sesame oil, soy sauce, and pepper.

Place the plate of fish into the steamer and cover. The water should be at a slow boil to generate steam without evaporating too quickly. Steam for 7-10 minutes, depending on the size and thickness of your fish. Check for doneness by gently piercing the thickest part of the fillet with a knife; if it falls easily through to the bottom of the plate, the fish is done.

Remove the plate from the steamer and drain any liquid. Top the fish with more scallions and cilantro (coriander).

To make the sauce, heat a wok or small saucepan to a medium-high heat and add vegetable or peanut oil. Add the remaining ginger and fry for 1 minute, then add the white parts of the scallions and cook for 30 seconds. Add the rest of the scallions and cilantro, followed by the soy sauce. Bring the mixture to a bubble and cook for around 30 seconds.

Pour the sauce over the fish and serve immediately with steamed rice.

Making the sauce

The sauce is what makes this steamed fish dish so special. It's a simple combination of ingredients that you likely already have in your pantry, but it adds a depth of flavour that will leave your taste buds wanting more. Here's how you can make it:

Start by preparing the soy sauce mixture. In a small bowl, combine light soy sauce, Shaoxing wine (Chinese rice wine) or dry sherry, sesame oil, sugar, and Chinese fermented black bean paste (optional). You can also add a pinch of white pepper and a small amount of hot water to the mixture. Stir well until the sugar and salt are dissolved. Set this sauce aside for now.

Next, you'll want to prepare your steaming setup. You can use a metal tiered steamer, a wok, a deep skillet, or a pot with a lid. Place a small round metal elevated rack or even an empty tuna can at the bottom for the plate to sit on. Add 1-2 inches of water to the steamer or pot and bring it to a boil.

While the water is heating up, it's time to prepare the fish. Place your chosen fish fillet (such as sea bass, halibut, cod, or grouper) on a sturdy heatproof plate and salt it lightly. You can also add other aromatics like scallions, ginger, and garlic to the fish for extra flavour.

Once the water is boiling, carefully place the plate of fish in the steamer or pot. Cover and steam for 7-10 minutes, depending on the size and thickness of your fish fillet. For smaller, thinner fillets, cook for 4-5 minutes. Check if the fish is done by using a butter knife; it should fall easily through the thickest part of the fillet to the bottom of the plate.

Now it's time to make the sauce. Heat a wok or small saucepan to medium-high heat and add vegetable oil or peanut oil. Add ginger and fry for 1 minute, then add the white parts of the scallions and cook for another 30 seconds. After that, add the rest of the scallions and cilantro (if using). The mixture should be sizzling.

Finally, add the soy sauce mixture to the wok or saucepan. Bring it to a bubble and cook until the scallions and cilantro are just wilted, about 30 seconds. Your sauce is now ready to be poured over the steamed fish.

If you prefer, you can add raw aromatics like scallions and cilantro after adding the sauce. Simply heat an additional tablespoon of vegetable oil and pour it over the raw ingredients. Be careful when handling the hot oil, and make sure it sizzles and releases its fragrance.

Your Cantonese-style steamed fish with soy sauce is now ready to be served! Don't forget to serve it with steamed rice for a satisfying and light-tasting meal.

Frequently asked questions