Steaming Chinese Fish Fillet: A Beginner's Guide

Chinese steamed fish is a traditional dish served at celebrations and family dinners. It is not only easy to make but also packed with flavour. The dish can be made with a whole fish or fillets, and the cooking time will depend on the size and thickness of the fish.

To make the dish, you will need a steamer or a wok with a lid. The fish is typically seasoned with soy sauce, ginger, garlic, green onions, cilantro, sesame oil, and Chinese rice wine. These ingredients provide a fragrant, aromatic flavour profile that eaters love.

The steaming time depends on the size and thickness of the fish. As a general guideline, a medium-sized whole fish should be steamed for about 8 to 10 minutes, while fillets will take half the time. The fish is cooked when it is opaque and can be easily flaked with a fork.

Choosing the right fish

When it comes to choosing the right fish for your Chinese-style steamed fish fillet, there are a few key things to keep in mind. Firstly, it is recommended to use a delicate white fish. Fish such as sea bass, grey sole, flounder, fluke, tilapia, haddock, halibut, cod, snapper, rockfish, black cod, and black tilapia are all suitable options. It is best to avoid oily and firm fish like bluefish, mackerel, or swordfish.

The type of fish you choose will ultimately depend on availability and freshness. If you are lucky enough to live near the ocean and have access to fresh-caught fish, this is a great option. Alternatively, you can source your fish from a trusted fishmonger or opt for flash-frozen fish from the supermarket.

When selecting your fish, look for firm, white flesh with a mild flavour. The fillets should be about 1-inch thick to ensure even cooking. If using a whole fish, choose a smaller fish that fits your steamer or consider getting a larger steamer pot.

It is also important to note that the cooking time will vary depending on the size and thickness of your fish. For small, thin fillets, the cooking time may be as little as 4-5 minutes, while thicker and larger fillets will take longer.

Preparing the steamer

Using a Wok or Deep Skillet:

• Set up a large wok or deep skillet with a lid. Ensure that it is wide and deep enough to accommodate the plate of fish.
• Place a rack inside the wok or skillet to keep the plate of fish elevated above the water.
• Alternatively, use an empty tuna can or a small metal elevated rack to hold the plate.
• Add 1-2 inches of water to the bottom of the wok or skillet and bring it to a rapid boil over high heat.

Using a Microwave:

• Place the fish fillets in a single layer in a large microwavable dish, such as a 9x13 glass dish.
• Pat the fish fillets dry with paper towels before placing them in the dish to remove excess moisture.
• Cover the dish tightly with two layers of cling wrap to create a strong seal, allowing the fish to steam effectively in the microwave.
• Microwave on high for 4-6 minutes, depending on the thickness of the fish fillets.

Using a Pot or Deep Skillet:

• If you don't have a steamer, you can use a large pot or deep skillet with a lid.
• Place a rack or an empty tuna can in the pot, and fill it with 1-2 inches of water.
• Bring the water to a boil to create a steaming effect.

Using a Bamboo Steamer:

• If you have a bamboo steamer, you can use it to steam the fish.
• Place the fish on a plate and put the plate in the bamboo steamer.
• If cooking multiple fish, stack the bamboo steamers on top of each other.
• Fill the bottom of a wok or large pot with water, ensuring it doesn't touch the bottom of the steamer.
• Bring the water to a boil and place the bamboo steamer on top.

Remember, the key to successful steaming is to ensure that the water is at a slow boil, generating enough steam without evaporating too quickly. Now that you have prepared your steamer, you are ready to move on to the next steps of cooking your delicious Chinese-style steamed fish fillet!

Making the sauce

The sauce is what makes this steamed fish dish truly special. It's a combination of savoury, sweet, and umami flavours that perfectly complement the delicate taste of the fish. Here's a step-by-step guide to making the sauce:

Ingredients:

• Soy sauce: Use high-quality, rich, and aromatic soy sauce, such as LKK Premium Soy Sauce or light soy sauce. For a gluten-free option, use tamari sauce, which has a deeper flavour.
• Sugar: Granulated sugar adds a touch of sweetness to balance the sauce. Coconut sugar can be used as a healthier substitute.
• Oil: Vegetable oil, olive oil, grapeseed oil, or sesame oil can all be used, depending on your preference.
• Aromatics: Ginger and scallions (green onions) are the stars of this sauce. They provide a fragrant, aromatic flavour and help to neutralise any fishy taste.
• Optional ingredients: Chinese cooking wine, dry sherry, or rice cooking wine can add depth of flavour. Cilantro (coriander), chilli, and pistachios can be used for garnish and extra colour.

Instructions:

• Prepare the aromatics: Cut the scallions into 2-inch lengths and julienne thinly. Thinly slice or julienne about 15g of ginger. You can also add some chopped cilantro if desired.
• Combine the sauce ingredients: In a small bowl, mix together the soy sauce, sugar, sesame oil (if using), and any optional ingredients like wine or black bean paste. Whisk or stir until the sugar is dissolved and the ingredients are well combined.
• Heat the oil: In a wok or small saucepan, heat about 2 tablespoons of your chosen oil over medium-high heat.
• Fry the aromatics: Add the remaining ginger to the hot oil and fry for about 1 minute. Then, add the white parts of the scallions and cook for another 30 seconds.
• Add the sauce: Pour the soy sauce mixture into the wok or saucepan. Bring it to a bubble and cook for about 30 seconds, or until the scallions and cilantro are just wilted.
• Pour over the fish: Drizzle the sauce over the steamed fish, ensuring it is evenly coated. The sauce will season the fish and create a delicious blend of flavours.
• Optional: For an extra touch of drama and flavour, heat an additional tablespoon of oil until very hot and carefully pour it over the raw aromatics on the fish. The hot oil will release the aromas of the ginger and scallions, creating a fragrant sizzle.

Cooking the fish

There are several ways to cook Chinese-style steamed fish. You can steam it in a wok, a bamboo steamer, a microwave, or even bake it in the oven. The traditional way is to steam the fish whole, but you can also use fish fillets. If you are using a whole fish, stuff the cavity with scallions (green onions) and ginger. For fillets, place them in a single layer in a heatproof dish.

If you are using a wok or bamboo steamer, fill the wok with 1-2 inches of water and bring it to a boil. Place the fish on a heatproof plate and put it in the steamer. Steam for 7-10 minutes for fillets, or 10-12 minutes for a whole fish weighing 1-1.5 lb, and 15-20 minutes for a whole fish weighing 1.5-2 lb. The fish is done when it flakes easily with a fork.

If you are using the microwave method, dry the fish fillets thoroughly with paper towels and place them in a single layer in a microwavable dish. Whisk together the remaining ingredients (except for the garnishes) and pour the sauce over the fish, making sure both sides of the fillets are coated. Sprinkle with garnishes and cover the dish with cling wrap. Microwave on high for 4-6 minutes for fillets, or 8-10 minutes for a whole fish.

If you are baking the fish, wrap each fish in foil and place on a tray. Bake at 180C/350F for 15 minutes.

Once the fish is cooked, remove it from the steamer/microwave/oven and place it on a serving plate. Top with scallions and ginger, and drizzle with soy sauce and sesame oil. For an extra touch of drama, heat some oil in a small pan until it is very hot, then pour it over the fish, scallions, and ginger. The hot oil will make the aromatics sizzle and release their fragrance. Serve the fish immediately with steamed rice and vegetables.

Serving the dish

Once the fish is cooked, carefully transfer it to a serving plate. If you have cooked the fish in a steamer, be sure to drain any excess liquid from the plate.

Next, it's time to add the toppings and sauces. Start by spreading a mixture of scallions, ginger, and cilantro on the steamed fish. If you prefer, you can also add the raw aromatics after adding the sauce.

To make the sauce, heat a wok or small saucepan to medium-high heat and add vegetable oil. Add the remaining ginger and fry for about a minute. Then, add the white parts of the scallions and cook for 30 seconds, followed by the remaining scallions and cilantro. The mixture should be sizzling.

Finally, add the soy sauce mixture and bring it to a bubble. Cook until the scallions and cilantro are just wilted, about 30 seconds. Pour this sauce over the fish.

If you chose to add the raw aromatics after the sauce, you can do so now. Heat an additional tablespoon of vegetable oil and pour it over the raw ginger, scallions, and cilantro. Be careful when pouring the hot oil, as it will cause the aromatics to sizzle and release their fragrance.

Serve your Chinese steamed fish immediately, with steamed white rice as a side dish. Enjoy!

Frequently asked questions