Steaming Fish Heads: A Simple, Delicious Guide

Steamed fish is a popular dish in Chinese cuisine, often served at wedding banquets and during Chinese New Year celebrations. It is a simple dish that can be prepared with just a few ingredients and is a great way to showcase the freshness of the fish. The traditional way to steam fish is by using a wok, steaming rack, and lid, or a wok and a bamboo steamer. However, it can also be steamed in a large pot or deep skillet with a lid. The key to successful steaming is to ensure that the water is at a slow boil, generating enough steam without evaporating too quickly.

When it comes to choosing the type of fish, delicate white fish such as sea bass, grey sole, flounder, fluke, tilapia, or haddock works best. Oily and firm fish like bluefish, mackerel, or swordfish are not ideal for steaming. The cooking time will depend on the size and thickness of the fish, with smaller, thinner fillets taking around 4-5 minutes and thicker, larger fillets taking longer. It is important to avoid overcooking the fish, as it can become tough or rubbery.

To enhance the flavour of the steamed fish, it can be served with a variety of sauces and toppings. One popular option is a sauce made with soy sauce, salt, sugar, and hot water, along with scallions, ginger, and cilantro. The fish can also be drizzled with olive oil, lemon juice, and sprinkled with coarse salt for a simpler preparation.

Preparing the fish for cooking

Firstly, select a fresh whole fish that is in season and preferably sustainable. Look for fish that are in good eating sizes, typically ranging from one to two pounds. Striped bass, sea bass, flounder, fluke, or grey sole are all excellent choices for steaming. If you cannot find a whole fresh fish, fish fillets can be used as a suitable alternative.

Once you have purchased your fish, it is important to clean and prepare it properly before cooking. Use a serrated steak knife to remove any remaining scales from the belly, edges, top, and head of the fish. Be thorough in this step, as there is nothing worse than finding scales in your meal while dining.

Next, use kitchen shears to cut off any remaining fins. Be cautious, as fins can be tough and difficult to cut. Leave the tail and head intact, as they add to the presentation of the dish.

Examine the cavity of the fish, where you should see the backbone. You may also notice a membrane; if so, pierce and cut it to reveal the bloodline near the bone. Clean this area thoroughly by running your finger or a spoon across it.

Check the head and gills of the fish. Remove any remaining gills with kitchen shears and rinse the area clean. This step is especially important if you are serving older Chinese guests, as they often appreciate dining on the fish head.

Finally, give the fish a final rinse. Shake off the excess water, and transfer the fish to a heat-proof plate for steaming. Do not add any salt, seasoning, or wine to the fish before steaming. It is important to repeat this step: nothing should be added to the fresh fish before steaming!

Now your fish is ready for steaming! Remember to use a steaming setup that accommodates the size of your fish and heat-proof plate. A wok, deep skillet, or pot with a lid can be used, along with a metal tiered steamer or a metal steam rack. Ensure there is enough water in the bottom of your setup, usually about one to two inches, and bring it to a boil before placing the fish inside.

Cooking methods and tools

The traditional way to steam fish is with a wok, steaming rack, and lid, or a wok and a bamboo steamer. However, if you don't have access to these tools, you can use a large pot or deep skillet with a lid. You can use a steaming rack or an empty tuna can in 1-2 inches of water as a steaming setup.

For steaming a whole fish, you will need an elongated heat-proof plate that fits into your wok or steaming setup. If you need more height, you can set a rack on top of a metal can with both ends removed.

To prepare the fish for steaming, start by removing any scales using a serrated steak knife, especially from the belly, edges, top, and head of the fish. Cut off any fins with kitchen shears, leaving the tail and head intact for presentation. Clean the cavity by removing any remaining gills and rinsing the area. Give the fish a final rinse, shake off the excess water, and transfer it to the heat-proof plate for steaming.

When steaming, it is important to maintain a slow boil that generates enough steam without causing the water to evaporate too quickly. Cover and steam the fish for 7-10 minutes, depending on its size and thickness. For small, thin fillets, cooking times may be as little as 4-5 minutes. To check for doneness, use a butter knife to gently pierce the thickest part of the fillet. The fish is cooked when the knife falls through easily without resistance.

After steaming, carefully drain any liquid accumulated on the plate and spread your chosen aromatics, herbs, or sauces over the fish.

Seasoning and sauces

Seasoning the Fish:

Before steaming, it is important to clean and prepare the fish thoroughly. Remove any scales, cut off the fins, and clean the cavity and head. Rinse the fish and transfer it to a heat-proof plate, with nothing on it. No salt, seasoning, or wine should be applied before steaming.

Sauces:

There are several sauce options that can be drizzled over the steamed fish head, adding moisture and enhancing the flavour. Here are some sauce options and preparation methods:

• Soy Sauce Mixture: Mix light soy sauce, salt, sugar, and hot water in a bowl until the sugar and salt dissolve. Heat vegetable oil in a wok or saucepan and add ginger and white parts of scallions. Fry for 1 minute, then add the soy sauce mixture and bring it to a bubble. Pour this sauce over the steamed fish.
• Olive Oil and Lemon Juice: Drizzle extra virgin olive oil and lemon juice over the steamed fish. Sprinkle coarse salt to taste.
• Ginger and Scallion Sauce: Cut slits on each side of the fish to help the sauce penetrate. Drizzle Japanese cooking sake, Chinese cooking wine, or dry sherry over the fish. Steam the fish and prepare the sauce by heating oil in a saucepan and adding chopped ginger and shallots/scallions. Transfer the steamed fish to a serving plate, pile on the sauce, and sprinkle with salt. Finally, drizzle with soy sauce and sesame oil.
• Dill and Cream: Sauté onions or leeks in butter, then add salmon heads, dill stems, potatoes, and water. Simmer until tender. Separate the meat and edible parts from the bones, then add them back to the soup with chopped dill fronds and cream.

Carving and serving the fish

The first step is to separate the meat from the main backbone (the bone that runs from head to tail) using a butter knife and serving fork. The backbone should be slightly translucent, and the meat opaque—a sign that the fish is cooked to perfection.

Next, use a serving fork to carefully lift the meat off the central bone, flipping it over. You may need to do this in two pieces. Then, carefully lift the backbone from the tail first, and break it at the head, discarding it.

Gently push the remaining bones to the side of the plate. For Chinese guests, keep the bones with meat on them, as it is considered wasteful to throw them away.

Finally, spoon the sauce over the deboned fish and serve with rice.

Accompanying dishes

Steamed fish is a simple and delicious dish, often served at Chinese banquets and family gatherings. It can be paired with a variety of side dishes to enhance the dining experience. Here are some suggestions for accompanying dishes to serve with steamed fish:

• Oven-roasted asparagus is a quick and easy side dish that pairs well with steamed fish. Roasting asparagus reduces its natural bitterness, resulting in a salty and savoury taste.
• Sweet Restaurant Slaw, also known as coleslaw, is the perfect pairing for fried fish. It is a refreshing and tasty combination of shredded vegetables, such as cabbage and carrots, with a tangy and sweet dressing.
• Quinoa and Black Beans make a colourful and nutritious side dish. This dish is not only delicious but also healthy, as it is packed with protein and fibre. It is a great choice for those who want a light and colourful accompaniment to their steamed fish.
• Broccoli and Tortellini Salad is a classic pairing of pasta and seafood. This top-rated salad features blanched broccoli florets and tortellini, ensuring the broccoli stays vibrant green and is easier to eat.
• Curried Cashew, Pear, and Grape Salad is a crunchy and flavorful salad that goes well with steamed fish. The addition of curried cashews, bacon, and fruit creates a unique and satisfying dish.
• Ratatouille is a rustic French stew made with eggplant, tomatoes, zucchini, onions, garlic, and herbs. It is a healthy and tasty accompaniment to steamed fish, especially when made with fresh, seasonal vegetables.
• Lemony Greek Potatoes are a classic Mediterranean side dish that pairs well with mild white fish. The potatoes are roasted with lemon juice, oregano, and garlic, resulting in a caramelised exterior and fluffy interior.
• Crispy Quinoa with Kale is a gluten-free and protein-rich option. The quinoa provides a light and crispy texture, while the kale adds a nutritious boost, making it a tasty and healthy side dish.
• Easy Oven French Fries are a lower-fat alternative to traditional fries. These oven-baked potato wedges are a perfect match for breaded, fried fish, and can be seasoned to your liking.
• Sautéed Mushrooms and Onions is a classic combination that goes well with steamed fish. The slight acidity of lemon juice and white wine adds a delicious twist to this umami-rich dish.

Frequently asked questions