Steaming Fish Fillet: Oyster Sauce Perfection

Steamed fish is a traditional, simple, and healthy dish that is often served as one of the final courses in a Chinese banquet or wedding. It is also a common dish on home dinner tables. The dish is usually prepared with a whole fish, but fish fillets can also be used and will result in a great-tasting meal. The best types of fish for steaming are delicate white fish such as sea bass, grey sole, flounder, tilapia, or haddock. The fish is stuffed with ginger and green onion and steamed until flaky and tender. It is then seared with an aromatic infused hot oil and served with seasoned soy sauce. The dish is best served immediately with steamed white rice.

Preparing the fish fillet

Firstly, select a suitable fish fillet. It is recommended to use a delicate white fish such as sea bass, grey sole, flounder, tilapia, haddock, or cod. The fillet should be fresh, with clear eyes and metallic scales, and should not have a fishy smell. If using frozen fish, ensure it is fully thawed before proceeding.

Once you have chosen your fish fillet, wash it thoroughly under cold running water to remove any impurities. Pat the fish dry with paper towels and place it on a clean surface.

Now, it's time to season the fish. Sprinkle both sides of the fillet with a generous amount of sea salt and freshly ground black pepper. You can also add other seasonings at this point, such as sliced ginger and green onion, which are traditional in Chinese steamed fish recipes. Place the seasoned fish on a heat-proof plate that will fit into your steamer setup.

The next step is to prepare the steamer. If using a wok or deep skillet, fill it with 1-2 inches of water and place a steaming rack or an empty tuna can inside. Bring the water to a boil over high heat. Carefully place the plate of fish on the steaming rack and cover the wok or skillet with a lid.

Steaming time will depend on the size and thickness of your fish fillet. For small, thin fillets, steam for 4-5 minutes. Thicker and larger fillets will take longer, around 7-10 minutes. To check if the fish is done, use a fork or a butter knife to gently pierce the thickest part of the fillet. If the fish is cooked, the fork or knife should go through easily, and the fish should flake gently.

Once the fish is cooked to your desired doneness, carefully remove the plate from the steamer and set it aside. If there is any liquid accumulated on the plate, drain it off before proceeding to the next step.

Now, it's time to add the oyster sauce. Combine oyster sauce, light soy sauce, a dash of sugar, and a small amount of warm water in a small bowl and mix well. Drizzle this sauce over the steamed fish fillet, ensuring it is evenly coated.

Finally, garnish the dish with chopped spring onions or scallions and add a dash of pepper on top. Serve the steamed fish fillet with oyster sauce immediately while it is still hot.

Making the sauce

To make the sauce for steamed fish with oyster sauce, you'll need to gather the following ingredients: oyster sauce, light soy sauce, water, sugar, scallions, ginger, garlic, and vegetable oil.

First, chop up some scallions, ginger, and garlic. You can adjust the amount of each ingredient to your taste, but a good place to start is with a ratio of 2 tablespoons of scallions, 1 tablespoon of ginger, and 1 clove of garlic.

Next, heat up a wok or small saucepan to medium-high heat and add 2 tablespoons of vegetable oil. Once the oil is hot, add your chopped ginger and garlic and sauté until fragrant. This should take around 1 minute.

Now, it's time to add the liquids. Pour in 2 tablespoons each of oyster sauce and light soy sauce, along with 2 tablespoons of warm water, and a pinch of sugar. Stir everything together well, making sure all the ingredients are combined.

Your sauce is now ready to be poured over your steamed fish! Simply drizzle it on top, garnish with some extra scallions, and serve immediately.

Feel free to adjust the quantities and ingredients to suit your taste preferences. You can also experiment with adding other aromatics like onion or cilantro, or even a dash of chili for some extra spice.

Steaming the fish

While the water is heating up, you can prepare your fish fillet. Wash the fillet and pat it dry. You can then rub the fillet with sea salt and pepper, or stuff it with ginger and green onion—this will help to eliminate any fishiness. Carefully place the fish on an oblong, heat-proof plate that fits into your steaming setup.

Once the water is boiling, carefully place the plate of fish into the steamer. Cover and steam the fish for 7-10 minutes, depending on the size and thickness of your fillet. Smaller, thinner fillets may only need 4-5 minutes, while larger, thicker fillets will take longer. It's important to keep the heat high so that the fish cooks in the shortest amount of time and remains tender and moist.

To check if your fish is done, use a fork or a butter knife to gently pierce or flake the thickest part of the fillet. If the fish is cooked, the utensil will pass through easily without resistance. Be careful not to overcook the fish, as it can become tough or rubbery.

Once the fish is cooked to your liking, carefully remove the plate from the steamer and drain any excess liquid. Your steamed fish is now ready to be served!

Cooking the aromatics

To cook the aromatics for your steamed fish fillet with oyster sauce, you'll need to prepare a combination of ginger, garlic, and scallions (spring onions). Optionally, you can also add some cilantro (coriander) and/or Sichuan peppercorns.

Firstly, cut the scallions into 2-inch lengths, then cut these pieces in half lengthwise. Julienne them thinly. Next, thinly slice the ginger and julienne it. Give the cilantro a rough chop if you're using it. Set aside about a third of each of the aromatics on a separate plate.

To cook the aromatics, heat 2 tablespoons of vegetable oil in a wok or small saucepan over medium-high heat. Add the remaining two-thirds of the ginger and fry for 1 minute. Then, add the white parts of the scallions and cook for 30 seconds. After this, add the rest of the scallions and cilantro. The mixture should be sizzling.

If you prefer, you can add the raw aromatics after pouring the sauce over the fish. To do this, heat an additional tablespoon of vegetable oil and pour it over the raw aromatics. Be careful when handling the hot oil.

Serving the dish

Once your fish is cooked, carefully remove the plate from the steamer and transfer the fillets to a warmed platter. You can also drizzle the remaining sauce over the fish.

If you want to add some extra flavour, heat up some oil in a separate pan until it's almost smoking. Place the green onions and cilantro on top of the fish fillets, and carefully drizzle the hot oil over the fish.

You can serve the steamed fish with simple stir-fried green beans and white rice, or with lighter side dishes like cucumber salad, potato salad, stir-fried pea shoots, and Chinese broccoli with oyster sauce.

This dish is best when served fresh, but if you have leftovers, you can gently steam it or serve it cold.

Frequently asked questions