Steaming Fish: Garlic-Infused Fillet Perfection

Steamed fish with garlic is a quick, easy, and healthy dish that can be made in under 20 minutes. It is a popular dish in Chinese and Thai cuisine and can be made with a variety of white fish fillets such as cod, halibut, or snapper. The fish is typically steamed in a wok or a deep pan with a lid, and the garlic is either added to the steam or used as a topping. The dish is often served with steamed rice and a variety of sauces, such as soy sauce, chilli, or lime.

How to steam fish without a steamer

Steaming fish is a great way to infuse flavour and lock in its natural nutrients without overcooking it. You can easily rig up your own makeshift steamer using an ordinary pot or pan, a cooking ring or steamer basket, and a couple of inches of water. Here are two methods to steam fish without a steamer:

Using a Heat-Proof Plate and Cooking Ring

• Place a stainless steel cooking ring in the centre of a shallow pot. The cooking ring will act as a buffer between the boiling water and the plate you'll be steaming the fish on. You can also use a large cookie cutter or a few balls of aluminium foil, each about 2 inches (5.1 cm) in diameter, to elevate your plate.
• Add about 2 inches (5.1 cm) of water to the pot. Make sure the water level is below the top of your cooking ring/foil balls and the edges of your plate.
• Set a heat-safe plate that's smaller than your pot on top of the cooking ring or foil balls. The plate should be centred and secure enough to support the weight of the fish.
• Turn on the cooktop to medium-high heat and bring the water to a low boil.
• Once the water is steadily escaping as steam, carefully add your fish to the plate. Leave at least 1/2 inch (1.3 cm) of space between each piece to prevent sticking or uneven heating.
• Cover the pot and steam the fish for 5-7 minutes. Smaller fillets will take less time to cook, while thicker cuts may need up to 10-12 minutes.
• Remove the plate from the pot using a potholder or oven mitt and serve the fish while it's hot.

Using a Steamer Basket

• Season your whole fish or fillets and place them inside your steamer basket in a single layer, leaving about 1/2 inch (1.3 cm) of space between each piece.
• If you're using a bamboo basket, line it with parchment paper or leaves (e.g. lettuce, cabbage, or banana leaves) to prevent the fish from sticking to the wood.
• Fill a pot with 1-2 inches (2.5-5.1 cm) of water, ensuring the water level remains below the bottom edge of the steamer basket.
• Place the pot on the cooktop and turn the burner on to heat the water.
• Set the steamer basket inside the pot. Most baskets are designed to fit inside pots and may have ridges to hook onto the rim.
• Cover the pot with a lid and steam the fish for 5-7 minutes. Thicker fillets may need a few more minutes.
• Use a potholder or oven mitt to remove the steamer basket from the pot and rest it on a heat-resistant surface until you're ready to serve.

How to prepare the sauce

The sauce is a key component of steamed fish with garlic, adding flavour and moisture to the dish. Here is a step-by-step guide on how to prepare the sauce:

Ingredients

Firstly, gather your ingredients. For a simple garlic sauce, you will need garlic (of course!), oil, and some form of seasoning. A common combination is soy sauce, rice wine, and a little sugar. You can also add ingredients like ginger, scallions, and chilli for an extra kick.

Preparation

Start by peeling and mincing your garlic cloves. The amount of garlic you use will depend on taste, but 2 cloves is a good starting point. You can also adjust the amount of garlic used depending on the strength of the other ingredients in your dish. For a more intense garlic flavour, you can gently cook the garlic in oil until it is browned. Be careful not to overdo it, as garlic can quickly burn and become bitter.

Next, combine your garlic with the other sauce ingredients. If you are using soy sauce, rice wine, and sugar, whisk these together with the garlic. You can also add other ingredients to the mix, such as ginger, scallions, and chilli flakes. Adjust the quantities to taste, but a good rule of thumb is to use equal parts soy sauce and rice wine, and a smaller amount of sugar to taste.

Cooking

To cook the sauce, heat a small saucepan to a medium-high heat and add your oil. Add the garlic and any other ingredients you want to cook, such as ginger. Fry these gently for a minute or so, taking care not to burn the garlic. Then, add the white parts of the scallions and cook for another 30 seconds or so.

Finally, add the rest of your sauce ingredients, including the soy sauce, rice wine, and sugar mixture. Bring the sauce to a gentle bubble and cook until the scallions are just wilted, which should only take about 30 seconds.

Serving

Pour the sauce over your steamed fish fillet, ensuring an even distribution. If you prefer a stronger garlic flavour, you can also add some raw garlic to the fish before adding the sauce. Serve immediately, with steamed rice as an accompaniment.

Feel free to experiment with different ingredients and quantities to find your perfect sauce!

How to prepare the aromatics

Preparing the aromatics is an important step in the process of making steamed fish fillet with garlic. Here is a detailed guide on how to do it:

Firstly, cut the scallions into 2-inch lengths, and then cut these pieces in half lengthwise. Next, julienne them thinly. You should also thinly slice about 15g of ginger and julienne it. Finally, give the cilantro a rough chop. Set all these aromatics aside for now.

For this recipe, you will need to divide the aromatics into two portions: one for cooking and the other for garnishing. Remove about one-third of each of the aromatics and place them on a separate plate. This portion will be used for garnishing later.

Now, it's time to prepare the sauce. In a small bowl, combine light soy sauce, salt, sugar, and hot water. Stir the mixture until the sugar and salt are completely dissolved. Set the sauce aside.

The next step is to prepare your steaming setup. You can use a metal-tiered steamer, a wok, a deep skillet, or a pot, as long as it has a lid. Place a small round metal elevated rack or even an empty tuna can at the bottom of your chosen vessel and fill it with 1-2 inches of water. Bring this water to a boil.

Once the water is boiling, it's time to add the fish. Rinse your fish fillet and carefully lay it on an oblong heat-proof plate that will fit into your steaming setup. Place the plate with the fish inside the steamer and adjust the heat to medium. Make sure the water is at a slow boil, generating enough steam without evaporating too quickly.

Cover the steamer and steam the fish for 7-10 minutes, depending on the size and thickness of the fillet. For smaller and thinner fillets, adjust the cooking time to 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 without resistance, your fish is ready.

After steaming, turn off the heat and carefully drain any liquid on the plate. Now, spread about one-third of the scallions, ginger, and cilantro on top of the steamed fish. Alternatively, you can choose to add the raw aromatics after pouring the sauce.

To make the sauce, heat a wok or a small saucepan to medium-high heat and add 2 tablespoons of vegetable oil. Add the remaining two-thirds of the ginger and fry it for about 1 minute. Then, add the white parts of the scallions and cook for another 30 seconds. Finally, add the rest of the scallions and cilantro. You should hear the mixture sizzling in the pan.

The next step is to add the sauce. Pour the soy sauce mixture into the wok or saucepan and bring it to a bubble. Cook the aromatics until they are just wilted, which should take about 30 seconds.

Now, you can pour the sauce over the steamed fish. If you chose to add the raw aromatics after adding the sauce, this is the time to do so. Simply heat an additional tablespoon of vegetable oil and pour it over the raw aromatics. Be cautious when handling the hot oil, as it can cause splatters or burns. The aromatics should sizzle and release their fragrance when the hot oil is poured over them.

Your steamed fish fillet with garlic is now ready to be served! Don't forget to serve it with steamed white rice on the side. Enjoy your delicious and aromatic meal!

How to tell when the fish is cooked

There are several ways to tell when your steamed fish fillet is cooked. Firstly, the fish will be opaque, rather than shiny and translucent. Secondly, the fish will be firm to the touch, and will flake easily with a fork. You can also test this by inserting a fork into the thickest part of the fish and gently twisting and pulling—if the fish is cooked, it will flake easily without resistance. Another way to tell is by checking the internal temperature of the fish with an instant-read thermometer—it should be 145°F. If you don't have a thermometer, you can press on the fish gently with your index finger; it should have about as much give as the tip of your nose.

What type of fish to use

When it comes to steamed fish fillet with garlic, the type of fish you use is important to ensure the best flavour and texture. It is recommended to opt for a delicate white fish, as these are good choices for steaming.

Some examples of suitable fish include:

• Cod
• Haddock
• Sea bass
• Grey sole
• Flounder
• Fluke
• Tilapia
• Halibut
• Barramundi
• Snapper
• Ling

It is best to avoid oily and firm fish like bluefish, mackerel or swordfish.

Freshness is key, so choosing a trusted fishmonger is ideal, but flash-frozen fish from the supermarket can also work well. If you are lucky enough to live near the ocean, freshly caught delicate fish such as fluke or flounder are perfect for this dish.

Frequently asked questions