Steaming Fish Perfection: Oyster Sauce Magic

Steamed fish is a classic Chinese dish, often served at celebratory occasions such as Chinese New Year and weddings. It is a simple dish that requires very few ingredients and minimal preparation time. The whole fish is stuffed with ginger and green onion, then steamed until flaky and tender. It is then seared with an aromatic infused hot oil to make the fish extra fragrant, and served with seasoned soy sauce. The dish symbolises wealth and good fortune, with the Chinese character for fish sounding the same as surplus in Mandarin.

This paragraph will focus on how to cook steamed fish with oyster sauce specifically.

Selecting the right fish

Firstly, it is recommended to use a whole fish for this dish, as it is considered a classic in Chinese home cooking. If you opt for a whole fish, look for one that is small, preferably around 1 lb (500 g) in weight. This is important because smaller fish cook faster and yield juicier results. Additionally, ensure that your cookware can accommodate the size of the fish. You can find whole fish at a Chinatown market or a large Chinese grocery store, or opt for a fresh whole fish at a large grocery store with a fish counter. A fresh fish will have clear eyes and metallic scales, and it should not have a strong fishy odour.

If you prefer to use a fish fillet, you have more variety to choose from. Good options include snapper, cod, sea bass, tilapia, flounder, haddock, barramundi, or other delicate white fish. It is best to source your fillets from a trusted fishmonger or opt for flash-frozen fish from the supermarket. Regardless of the type of fish you choose, ensure that it is fresh to maximise the flavour of your dish.

When preparing the fish, remember to stuff the cavity with ginger and green onion, which help to eliminate any fishy taste. If using a fillet, simply place the aromatics on top and bottom of the fish. This dish is best served immediately, as it is most flavourful when fresh off the stove.

Preparing the steamer

Choosing the Right Steamer:

The first step is to select an appropriate steamer for cooking the fish. The most common option is to use a large wok, preferably one that is at least 18 inches in diameter. A steamer rack and an oval plate are also required. If you have a smaller steamer, don't worry. You can cut the whole fish in half and place the halves in a round dish. Alternatively, you can opt for a fish fillet, which takes up less space.

Setting Up the Steamer:

Once you have chosen your steamer, it's time to set it up correctly. Here's what you need to do:

• Place a steaming rack in the wok or a deep pan. Ensure that the water level is below the steaming rack.
• Fill the pan with about 2 inches of water.
• Place a heat-proof plate on the steaming rack. The plate should be large enough to hold the fish, and you can use green onions or chopsticks to elevate the fish and prevent it from sticking to the plate.
• Bring the water to a boil over high heat.

Steaming Time:

The steaming time will depend on the size and thickness of your fish. For a whole fish, it usually takes around 5 to 8 minutes to cook through. For fish fillets, the steaming time can range from 4 to 10 minutes, depending on their thickness. It is crucial not to overcook the fish, as it can become tough and rubbery.

Checking for Doneness:

To check if your steamed fish is cooked, use a fork or a butter knife. Gently twist the fork or insert it at the thickest part of the fillet. If the fish is done, it will flake easily and won't appear raw or translucent. You can also use an instant-read thermometer; the internal temperature of the fish should be between 140 to 145°F when it's cooked.

Remember, the key to successful steaming is to ensure that your steamer setup is stable, the water level is appropriate, and you steam the fish for the right amount of time based on its size and thickness.

Marinating the fish

Firstly, prepare the marinade by combining a variety of ingredients. In a small bowl, mix together slivered or sliced ginger, garlic, soy sauce, oyster sauce, sesame oil, sugar, cornstarch, and white pepper. You can also add in some sliced green onions, white parts only. If you want a stronger flavour, you can include light and dark soy sauce, as well as canola or vegetable oil.

Next, prepare your fish. Choose a delicate white fish such as sea bass, halibut, snapper, cod, barramundi, or tilapia. Cut the fish into fillets or use a whole fish, ensuring it is fresh and properly scaled. Wash the fish and pat it dry. If using a whole fish, score the fish by making 3 to 4 cuts about 1 inch apart.

Now it's time to apply the marinade. Place the fish on a heatproof plate suitable for steaming. Spoon the marinade evenly over the fish, making sure all sides are coated well. If using a whole fish, stuff some of the ginger slices and green onions into the cavity of the fish, as well as into the scored parts. You can also pour Shaoxing wine over the fish and season lightly with salt.

Once the fish is coated, let it marinate. This can be done at room temperature for about 10 minutes while you prepare the other ingredients, or in the refrigerator for up to half a day. This allows the flavours of the marinade to penetrate the fish, enhancing its taste and tenderness.

After marinating, your fish is ready to be steamed! Place the fish on a steaming rack in a wok or deep pan, making sure the water level is below the rack. Bring the water to a boil and steam the fish for 7 to 10 minutes per inch of thickness, or until the fish flakes easily and is no longer translucent.

Cooking the fish

First, prepare your aromatics. Cut the scallions into 2-inch lengths, then cut these pieces in half lengthwise. Julienne them thinly. Thinly slice the ginger and then julienne. Give the cilantro a rough chop.

Now, combine the light soy sauce, salt, sugar, and hot water in a small bowl and mix until the sugar and salt are dissolved. Set aside.

Next, prepare your steaming setup. You can use a metal-tiered steamer, or a wok/deep skillet/pot, as long as it has a lid. Simply place a small round metal elevated rack (or even an empty tuna can) at the bottom for the plate to sit on, and fill with 1-2 inches of water. Bring the water to a boil.

Rinse your fish fillet and carefully lay it on an oblong heat-proof plate that will fit into your steaming setup. Place it in the steamer, and adjust the heat to medium. The water should be at a slow boil that generates a good amount of steam, but not so high that the water evaporates too quickly.

Cover and steam for 7-10 minutes, depending on the size and thickness of your fish fillet. Smaller, thin fillets will cook in around 4-5 minutes. Check for doneness using a butter knife. If it falls easily through the thickest part of the fillet to the bottom of the plate, the fish is done.

Turn off the heat and carefully drain any liquid on the plate. Spread about 1/3 of the scallions, ginger, and cilantro on the steamed fish.

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

Add the soy sauce mixture. Bring the mixture to a bubble and cook until the scallions and cilantro are just wilted, about 30 seconds.

Pour this mixture over the fish. If you prefer, you can add the raw aromatics after adding the sauce. Heat an additional 1 tablespoon of vegetable oil and pour over the raw aromatics. Be careful when pouring the hot oil over the raw ginger, scallions, and cilantro. The aromatics should sizzle and release their fragrance.

Serve your steamed fish immediately.

Making the sauce

To make the sauce for steamed fish with oyster sauce, you'll need a combination of light and dark soy sauce, oyster sauce, toasted sesame oil, granulated sugar, cornstarch, and white pepper. You can also add in some ginger, garlic, and green onions for extra flavour.

Here's a step-by-step guide to making the sauce:

Start by whisking together the ginger, garlic, canola oil, light soy sauce, dark soy sauce, oyster sauce, sesame oil, sugar, cornstarch, and white pepper in a small bowl. Make sure they are well combined.

Next, place your fish fillets on a heatproof plate that is suitable for steaming. Spoon some of the sauce you just made evenly over the fish fillets.

Now, place the plate of fish on a steaming rack in a wok or deep pan. The water level should be below the rack. Cover tightly and steam the fish over high heat. The cooking time will depend on the thickness of your fish fillets—aim for 7 to 10 minutes per inch of thickness.

Once the fish is cooked, carefully remove the plate from the steamer and transfer the fillets to a warm platter. Spoon the remaining sauce over the fish.

Finally, heat up some more canola oil in a small pan until it's almost smoking. Drizzle this hot oil over the fish just before serving.

This sauce is the perfect complement to steamed fish, adding a unique combination of flavours and a healthy dose of moisture.

Frequently asked questions