Steaming Soft Fish: Filipino Style

Steamed fish is a traditional Cantonese dish that is also common in other Asian cuisines, including Filipino cuisine, due to Chinese influence. It is a simple and healthy dish that can be made in less than 20 minutes and is a good option for those looking for a low-calorie, low-fat meal. The basic preparation method involves cleaning the fish, steaming it, and then squeezing lemon juice over it, but there are several variations that add additional ingredients and steps to enhance the flavour.

Steaming fish in a bamboo steamer

Steaming fish is a simple and healthy way to cook, with no need for oils or artificial additives. It is also a great way to cook fish with minimal cleanup! Here is a guide to steaming fish in a bamboo steamer, Filipino style.

Firstly, you will need to prepare your fish. You can use a whole fish or fillets, but it is recommended to use a saltwater fish, as these tend to have a stronger flavour. Red snapper, grouper, tilapia, or sea bass are all good options. Clean and gut your fish, removing any scales. Make diagonal cuts on both sides of the fish; this will help the flavours absorb into the fish.

Next, you will need to prepare your steamer. Place a wok or large pot on the stove and fill it with water. The water level should be below the steamer basket. Bring the water to a boil. While the water is heating up, prepare a heat-proof plate or dish that will fit inside your steamer. Line the plate with aluminium foil, ensuring it is large enough to cover the entire fish. Place the fish on the foil and stuff it with slices of lemon and ginger. You can also add scallions, garlic, and cilantro inside the fish cavity for extra flavour. Close the foil securely.

Once the water is boiling, place the plate with the fish inside the bamboo steamer. Cover and steam for 10 to 30 minutes, depending on the size of the fish. You will know the fish is done when the skin flakes easily, or when you can stick a chopstick through it.

While the fish is steaming, you can prepare the sauce. Heat up some vegetable oil in a saucepan until very hot. In a separate pan, combine light soy sauce, sugar, and a small amount of sesame oil and peanut oil. Stir until the sugar has fully dissolved. Add water and bring to a boil. Put in the lemon zest and some ginger strips, then simmer until the sauce thickens.

Once the fish is cooked, remove it from the steamer and place it on a serving plate. Pour the sauce over the fish and garnish with cilantro or scallions. Serve hot and enjoy!

Fish preparation and seasoning

Firstly, select a fresh, high-quality white fish fillet such as snapper, grouper, or tilapia. Look for a fish with a mild flavour and firm meat, which is perfect for steaming. If you're using a whole fish, scale and gut it, removing any remaining gills or blood lines. For fish fillets, simply wash the fish with cold water and pat it dry with paper towels.

Next, season the fish generously. You can use a variety of seasonings, but a typical Filipino combination includes salt and pepper. Rub both sides of the fish with salt and pepper to enhance the natural flavour of the fish. You can also add other seasonings like sesame oil and soy sauce to further enhance the taste.

For an extra boost of flavour, consider making diagonal cuts or slits on both sides of the fish. This will allow the seasonings to penetrate the fish more effectively. You can also stuff the cavity of the fish with slices of lemon and ginger, adding a refreshing aroma and flavour to the dish. Additionally, you can sprinkle a small amount of salt inside the cavity.

If you want to get creative, you can also prepare a sauce to pour over the steamed fish. A simple yet delicious option is to combine soy sauce, lemon or lime juice, and ginger strips. You can also add other ingredients like scallions, garlic, and cilantro to the sauce. Heat this mixture while the fish is steaming, creating a warm and flavourful topping for your steamed fish.

Finally, place the seasoned fish in a heat-proof dish or plate and get ready to steam it! Remember to use a steamer basket or a pot with a lid to ensure even cooking. The preparation and seasoning of the fish are essential steps in creating a tasty and healthy steamed fish fillet, Filipino-style.

Making a sauce to pour over the fish

To make a sauce to pour over the fish, you can use a combination of soy sauce, lemon juice, and ginger strips. You can also add sugar to the sauce to balance the flavours. Heat the sauce in a saucepan while the fish is steaming. For a more colourful dish, you can add vegetables such as julienned carrots and red bell peppers to the steamer for the last 10 minutes of cooking.

Another option is to make a sauce with mayonnaise, which is perfect for a whole fish such as snapper, grouper, or tilapia. Cover the top of the fish with mayonnaise, then turn it over onto a serving platter so that the covered part is facing down. Spread more mayonnaise over the top of the fish and arrange toppings such as chopped hard-boiled eggs, julienned carrots, and red bell peppers over the mayonnaise.

For a simple sauce, you can also just squeeze some lemon juice over the fish after steaming.

How to check if the fish is cooked

Steamed fish is a popular dish in the Philippines, and it's a simple and healthy way to cook. A whole fish, such as red snapper or grouper, is often used for this style of cooking, but you can also use fish fillets.

Visual Check

When the fish is done, it will have an opaque colour instead of the shiny, translucent appearance of raw fish. The skin will also start to flake.

Fork Test

Insert a fork at a 45-degree angle into the thickest part of the fish and gently twist and pull. If the fish is cooked, it will flake easily without resistance.

Temperature Check

The U.S. Food and Drug Administration (FDA) recommends a safe temperature for cooked fish of 145°F. You can check this by inserting an instant-read thermometer into the thickest part of the fish.

Touch Test

Gently press on the fish with your index finger; it should have a similar amount of give as the tip of your nose when cooked.

What type of fish to use

When it comes to choosing the type of fish to use for your steamed fish fillet, there are a few factors to consider. Firstly, it is recommended to use a saltwater fish as they tend to have a stronger flavour compared to freshwater fish. Some popular choices include red snapper, grouper (lapu-lapu), or whole striped bass. If you're looking for a fish with a mild flavour and firm meat, red snapper or grouper are great options. For those who prefer a more delicate white fish, sea bass, grey sole, flounder, fluke, tilapia, or haddock are ideal. It's best to opt for a fish with a mild flavour so that it doesn't overpower the other ingredients.

It's worth noting that the availability and freshness of the fish should also influence your decision. If you have access to a trusted fishmonger, they can provide you with fresh fillets. Alternatively, flash-frozen fish from the supermarket or local Asian store can also work well. Just be sure to choose a fish that will fit comfortably in your steamer.

In terms of preparation, it is important to clean the fish thoroughly and remove any scales and bones. Making diagonal or slit cuts on both sides of the fish is also recommended, as it helps the fish absorb the sauce better. Once you've selected and prepared your fish, you can follow the simple steaming instructions to create a delicious and healthy Filipino-style steamed fish fillet.

Frequently asked questions