Steaming Fish, Pinoy Style: A Simple, Delicious Guide

Steamed fish is a popular dish in the Philippines, often served during the Christmas season, fiestas, and other special occasions. It is a healthy and simple dish that can be made with various types of fish, such as red snapper, grouper (lapu-lapu), or tilapia. The basic preparation involves cleaning the fish, steaming it, and then squeezing lemon or lime juice over it. However, there are several variations to the recipe, including different stuffings, sauces, and garnishes, that can enhance the flavour and presentation of the dish.

Steaming fish with lemon and ginger

Steaming is a simple and healthy way to cook fish. This recipe for steamed fish with lemon and ginger is inspired by the pinoy style of cooking. It is a delicious and healthy dish that can be prepared in less than 25 minutes.

Ingredients

• 1 lb. red snapper or grouper, cleaned, scaled, and gutted
• 1/2 teaspoon salt
• 1/4 cup lemon juice
• 1/4 cup cilantro
• 3 tablespoons ginger, cut into strips
• 1 teaspoon lemon zest, grated or thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon Chinese cooking wine (Shaoxing wine) or dry sherry
• 1 tablespoon sesame oil

Instructions

• Place the fish on a large piece of aluminum foil.
• Stuff the fish with slices of lemon and 2 tablespoons of ginger strips, then securely close the foil.
• Place the foil-wrapped fish in a steamer and steam for 20 to 30 minutes, depending on the size of the fish.
• While the fish is steaming, heat a saucepan and add the lemon juice.
• Add sugar to the lemon juice and stir until it fully dissolves.
• Add water to the saucepan and bring it to a boil.
• Put in the lemon zest and the remaining ginger strips, then simmer until the sauce thickens.
• Remove the fish from the steamer and aluminum foil, and place it on a serving plate.
• Pour the sauce over the fish and garnish with cilantro.
• Serve hot and enjoy!

Using a bamboo steamer

First, you'll need to prepare your fish. For a whole fish, ask your fishmonger to gut and scale it. For fillets, pat them dry and season with salt and pepper. Next, you'll need to prepare your steamer. Make sure you have a heatproof dish that fits inside your bamboo steamer, with at least half an inch of space between the food and the water. You can line the dish with banana leaves or aluminium foil, or place the fish directly on it. If you're cooking fillets, lay some ginger sticks on the dish first, then place the fish on top. Now you're ready to start steaming!

Fill the bottom of your wok or large pot with a few inches of water and place your bamboo steamer inside. Bring the water to a boil, then carefully place your dish of fish inside the steamer, cover with the lid and start timing. For a whole fish, steam for 10-12 minutes. For fillets, steam for 7-10 minutes. While the fish is steaming, you can prepare your sauce and garnishes.

When the fish is cooked, lift it out of the steamer and transfer it to a serving dish. Pour over your chosen sauce and garnish with spring onions, cilantro and a drizzle of hot oil. Serve immediately and enjoy!

Fish preparation and seasoning

Firstly, select a high-quality, fresh fish for steaming. Look for a large fish with bones only in the middle, making it easier to eat without the hassle of picking them apart. Common choices include red snapper, grouper (Lapu-Lapu), tilapia, or even parrotfish. You can also use saltwater fish, which often have a stronger flavour than freshwater varieties.

Once you have your fish, clean it thoroughly, removing the scales and guts. Make sure to get rid of all the innards, as they can leave an unpleasant odour. After cleaning, wash the fish with cold water and pat it dry with paper towels.

Now, it's time to season the fish. You can simply rub the fish with salt and pepper on both sides. However, if you want to take it up a notch, try this flavourful mixture: combine salt, sesame oil, and soy sauce. Rub this mixture all over the fish, inside and out. For extra flavour, make a few diagonal cuts on both sides of the fish to help it absorb the sauce better.

If you're feeling creative, stuff the fish cavity with slices of lemon and ginger. You can also add green onions to the mix. This will infuse your fish with a delightful aroma and a subtle tangy taste.

For an even more indulgent option, try this special seasoning: rub tamarind powder all over the fish, followed by salt and pepper to taste. This combination will give your dish a unique, tangy twist.

After seasoning, let the fish stand for a while to allow the flavours to settle. You can then proceed to steam the fish, following the standard steaming instructions.

There you have it! A well-prepared and seasoned fish is the heart of Pinoy-style steamed fish. With these tips, you're well on your way to creating a mouthwatering dish that's both healthy and delicious.

Making a sweet lemon-ginger sauce

The sauce is an essential part of the steamed fish recipe, as it complements the taste of the fish. Here is a detailed, step-by-step guide on how to make a sweet lemon-ginger sauce to go with your Pinoy-style steamed fish.

Ingredients

• Lemon juice
• Sugar
• Water
• Lemon zest
• Ginger

Steps

• Heat a saucepan and pour in the lemon juice.
• Add sugar to the lemon juice and stir until it fully dissolves.
• Pour in some water and bring the mixture to a boil.
• Put in the lemon zest and some ginger strips.
• Simmer the sauce until it thickens.

Once the sauce is ready, remove the fish from the steamer and place it on a serving plate. Pour the sweet lemon-ginger sauce over the steamed fish and garnish with cilantro or your choice of herbs.

Your Pinoy-style steamed fish with a sweet lemon-ginger sauce is now ready to be served and enjoyed!

Serving suggestions

Steamed fish is a simple and healthy dish that can be served in a variety of ways. Here are some ideas for serving steamed fish, Pinoy-style:

• With rice: Steamed fish pairs well with rice, especially hot rice. The ginger soy steamed pompano recipe, for example, is recommended to be served with "lots of unli rice".
• With vegetables: You can add colour to the dish by serving the steamed fish with vegetables such as shredded carrots, cheese, onions, mayo, and diced hard-boiled eggs. You can also decorate the sides with herbs, cucumbers, or tomatoes.
• With dips: You can serve the steamed fish with dips such as chilli garlic dip.
• With a sauce: You can pour a sauce over the fish, such as a sweet lemon-ginger sauce, a sweet cooking wine or sherry wine sauce, or a soy sauce-based sauce.
• With mayonnaise: This is a classic Filipino dish, usually served for Christmas, fiestas, and other special occasions. The fish is topped with mayonnaise and various garnishes such as chopped eggs, sweet pickle relish, carrots, and bell peppers.

Frequently asked questions