Steaming King Fish: A Beginner's Guide To Perfection

Kingfish, also known as king mackerel, is a popular and flavourful fish with a firm texture and rich, oily taste. It can be cooked in a variety of ways, including grilling, baking, pan-searing, and steaming.

When preparing kingfish, it is important to ensure that the fish is fresh. Look for clear, bright eyes and shiny skin, and make sure it smells like the ocean without any unpleasant odours.

If you're looking for a simple and healthy option, steaming is a great way to cook kingfish. Here's a step-by-step guide to help you get started:

Ingredients:

- Kingfish fillets

- Light soy sauce

- Rock salt

- Ginger slices

- Vegetable oil or peanut oil

- Fresh leeks or spring onion

- Wansoy (coriander)

- Brown sugar

- Black vinegar

- Pepper

- Sesame oil

Method:

1. Score the fish on both sides to allow even cooking.

2. Rub a small amount of rock salt or sea salt all over the fish and let it sit for at least 30 minutes.

3. Insert strips of ginger inside the head and stomach cavity to neutralise any fishy smell and add flavour.

4. Set up your steamer by placing a metal rack or an empty tuna can in a wok, pot, or deep skillet with a lid. Add 1-2 inches of water, ensuring the water level is below the rack.

5. Place the fish on a heat-proof plate that fits inside your steamer setup.

6. Bring the water to a slow boil and adjust the heat to medium.

7. Steam the fish for 7-10 minutes, depending on the size and thickness of the fillet. Smaller, thinner fillets may take as little as 4-5 minutes.

8. Check for doneness by gently piercing the thickest part of the fillet with a butter knife. If it falls through easily, the fish is done.

9. Remove the fish from the steamer and drain any liquid on the plate.

10. Heat a small saucepan and add a teaspoon of oil. Sauté some ginger strips until lightly toasted.

11. Add the light soy sauce, brown sugar, water, black vinegar, pepper, and sesame oil to the saucepan. Simmer for a minute.

12. Plate the steamed fish and pour the hot sauce over it.

13. Garnish with shredded leeks or spring onions.

14. Just before serving, heat some vegetable or peanut oil to smoking point and slowly pour it over the fish. This technique, known as sizzling oil, is said to sear the meat, rid it of any fishiness, and seal in the flavours.

Enjoy your steamed kingfish with a side of steamed rice and vegetables for a delicious and healthy meal!

How to steam king fish

Steaming is a great way to cook king fish, also known as king mackerel, as it is a simple, healthy, and delicious method that preserves the natural sweetness and succulence of the fish. Here is a step-by-step guide on how to steam king fish:

Preparation:

Before steaming king fish, it is essential to ensure the fish is fresh. Look for clear, bright eyes, shiny skin, and a mild sea aroma. The flesh should be firm and free from any discolouration or strong fishy smell.

Steaming Setup:

To steam the king fish, you will need a steaming setup. Traditionally, this is done using a wok, a steaming rack, and a lid, or a wok and a bamboo steamer. However, if you don't have a wok or steamer, you can use a large pot or deep skillet with a lid. Place a small round metal rack or an empty tuna can at the bottom of your pot or skillet, and fill it with 1-2 inches of water.

Seasoning the Fish:

Wash the king fish fillet and carefully place it on a heat-proof plate that fits into your steaming setup. Score the fish on both sides to allow it to cook evenly during steaming. Rub a small amount of rock salt or sea salt all over the fish at least 30 minutes before cooking to enhance its flavour. Insert strips of ginger inside the fish to neutralise any fishy smell and add a pleasant ginger essence.

Steaming the Fish:

Bring the water in your steaming setup to a boil. Carefully place the plate with the fish into the steamer and adjust the heat to medium. Make sure the water is at a slow boil that generates enough steam without evaporating too quickly. Cover and steam the fish for 7-10 minutes, depending on the size and thickness of the fillet. Smaller, thinner fillets may take as little as 4-5 minutes. To check if the fish is done, use a butter knife to gently pierce the thickest part of the fillet. If the knife falls through easily, the fish is ready.

Making the Sauce:

While the fish is steaming, you can prepare a sauce to enhance its flavour. Heat a small saucepan and add a teaspoon of oil. Sauté some strips of ginger until lightly toasted, then add other ingredients like soy sauce, sugar, water, vinegar, pepper, and drops of sesame oil. You can also add leeks or spring onion to the sauce. Simmer the sauce for a minute and set it aside.

Plating and Serving:

Once the fish is steamed, carefully remove it from the steamer and place it on a serving plate. Pour the hot sauce over the steamed king fish, allowing it to sizzle and release its aroma. You can also heat some vegetable or peanut oil in a separate pan until it reaches smoking point and drizzle it over the fish for an additional layer of flavour. Serve the steamed king fish immediately with a side of steamed rice to complete your meal.

How to prepare the fish before steaming

Preparing the fish before steaming is a crucial step in ensuring the dish's overall flavour and texture. Here is a step-by-step guide on how to prepare king fish for steaming:

Selecting the Fish:

Start by choosing fresh king fish, which is also known as king mackerel. Look for clear, bright eyes and shiny skin as indicators of freshness. Ensure the fish smells like the ocean, without any unpleasant odours. You can ask your fishmonger to clean and scale the fish, or you can do it yourself.

Cleaning and Marinating:

Once you have selected a fresh king fish, it's time to clean and marinate it. Rinse the fish under cold running water and pat it dry with paper towels. You can make shallow diagonal slashes on the fish's skin to help the steam penetrate the fish more effectively during cooking.

In a small bowl, prepare a marinade by mixing ingredients such as soy sauce, salt, pepper, ginger, garlic, and lemon juice. You can also add other spices like cumin, turmeric, or chilli powder to enhance the flavour. Brush the marinade generously over the fish, making sure to cover all surfaces. Let the fish marinate in the refrigerator for at least 30 minutes to absorb the flavours.

Steaming Setup:

While the fish is marinating, prepare your steaming setup. You can use a metal tiered steamer, a wok with a lid, or a large pot with a lid. Place a small round metal rack or an empty tuna can at the bottom of your chosen vessel and fill it with about 1-2 inches of water. Bring the water to a boil.

Steaming the Fish:

Once the water is boiling, carefully place the marinated fish on a heat-proof plate that fits into your steaming setup. Cover the vessel and adjust the heat to medium. The water should maintain a slow boil to generate enough steam without evaporating too quickly.

Steam the king fish for approximately 7-10 minutes, depending on the size and thickness of the fish. For smaller, thinner fillets, reduce the cooking time to 4-5 minutes. To check if the fish is done, use a butter knife to gently pierce the thickest part of the fillet. If the knife falls easily through to the bottom of the plate, the fish is ready.

Final Touches:

After steaming, carefully remove the fish from the steamer and drain any excess liquid from the plate. You can garnish the fish with freshly chopped herbs like cilantro or spring onions. For an extra touch of flavour, heat some vegetable oil or peanut oil until it reaches its smoking point, and then carefully drizzle it over the steamed fish. This technique, commonly used in Cantonese cooking, helps to sear the meat, enhance its flavour, and rid it of any remaining fishy smell.

Your king fish is now ready to be served! Steamed king fish goes well with a side of steamed rice and vegetables. Enjoy your delicious and healthy meal!

How to make a sauce for steamed king fish

There are several ways to make a sauce for steamed king fish. Here is a recipe for a simple light soy sauce, as well as a more complex sauce with ginger and aromatics.

Simple Light Soy Sauce

This sauce is a quick and easy option that can be prepared while the fish is steaming. It is a good option for a light and satisfying meal.

Ingredients:

• 3 tablespoons light soy sauce (1 tablespoon regular soy sauce + 2 tablespoons Kikkoman 40% Less Salt)
• 1 teaspoon brown sugar
• 1/4 teaspoon black vinegar (optional)
• 5-6 tablespoons water
• Pepper
• Sesame oil
• Vegetable or peanut oil
• Strips of ginger

Instructions:

• Heat a small saucepan with a teaspoon of vegetable or peanut oil.
• Saute some strips of ginger until lightly toasted.
• Slowly pour in the soy sauce, sugar, water, vinegar, pepper, and drops of sesame oil. You can also mix in some chopped leeks or spring onion at this point, or leave them as a garnish.
• Simmer the sauce for a minute and set aside.
• Before removing the fish from the steamer, heat the vegetable or peanut oil in a separate small pan until it reaches smoking point.
• Carefully remove the fish from the steamer, place it on a plate, and top with shredded leeks.
• Slowly pour the hot oil over the steamed fish. You will hear it sizzle and smell the aroma of the leeks.
• Pour the light soy sauce over the fish and garnish with wansoy (coriander). Serve immediately.

Cantonese-Style Ginger and Scallion Sauce

This sauce is a bit more complex and involves cooking the aromatics in a wok or saucepan before pouring the mixture over the steamed fish. It adds complexity to the dish and is a great way to enhance the flavor of the fish.

Ingredients:

• 2 tablespoons ginger
• 1 small bunch of cilantro
• 1 ½ tablespoons light soy sauce (or seasoned soy sauce)
• 1/8 teaspoon salt
• 1/8 teaspoon sugar
• 2 tablespoons hot water
• 10 ounces fillet of delicate white fish (such as sea bass, grey sole, flounder, fluke, tilapia, or haddock)
• 2 tablespoons vegetable oil
• Scallions

Instructions:

• Cut the scallions into 2-inch lengths and julienne them thinly. Thinly slice about 15 grams of ginger and julienne it. Give the cilantro a rough chop and set the aromatics aside.
• 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.
• Prepare your steaming setup and fill it with 1-2 inches of water. Bring it to a boil.
• Rinse the fish fillet and carefully lay it on a heat-proof plate that will fit into your steaming setup.
• Carefully place the plate of fish in the steamer and adjust the heat to medium. The water should be at a slow boil that generates a good amount of steam.
• Cover and steam the fish for 7-10 minutes, depending on the size and thickness of the fillet. Check for doneness using a butter knife; the fish is done when the knife falls easily through the thickest part of the fillet to the bottom of the plate.
• 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 2/3 of the ginger and fry for 1 minute.
• Add the white parts of the scallions and cook for 30 seconds.
• Add the rest of the scallions and cilantro and cook until the mixture is sizzling.
• Add the soy sauce mixture and bring it to a bubble. Cook until the scallions and cilantro are just wilted, about 30 seconds.
• Pour the sauce over the fish. If desired, you can add the remaining raw aromatics after adding the sauce and heat an additional 1 tablespoon of vegetable oil to pour over them.
• Serve the steamed king fish immediately with steamed white rice.

How to steam the fish without a steamer

How to Steam Fish Without a Steamer

Steaming is a great way to cook fish, locking in its natural flavour and nutrients while retaining its delicate texture. If you don't have a steamer, you can easily create your own makeshift steamer using a few simple items. Here is a step-by-step guide on how 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. Ensure the pot is deep enough to accommodate the cooking ring, steamer plate, and lid.
• Add about 2 inches (5.1 cm) of water to the pot, or adjust the amount to ensure the water level is just below the top of the cooking ring.
• Set a heat-safe plate that is smaller than the pot on top of the cooking ring. The plate should be able to support the weight of the fish without tipping over.
• Turn on the cooktop to medium-high heat and bring the water to a low boil.
• Once the water is boiling, carefully add your fish to the steamer plate, leaving at least 1⁄2 inch (1.3 cm) of space between each piece.
• Cover the pot and steam the fish for 5-7 minutes for small fish and fillets. 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:

• Arrange your seasoned fish inside a steamer basket, leaving about 1⁄2 inch (1.3 cm) of space between each piece.
• Fill a pot with 1–2 inches (2.5–5.1 cm) of water, ensuring the water level is below the bottom edge of the steamer basket.
• Bring the water to a boil over medium-high heat.
• Set the steamer basket inside the pot and cover with a lid to prevent steam from escaping.
• Steam the fish for 5-7 minutes for small fillets, and up to 10-12 minutes for thicker cuts.
• Use a potholder or oven mitt to remove the steamer basket from the pot and serve the fish.

Tips:

• If you don't have a cooking ring, you can use a large cookie cutter or crumpled aluminium foil balls to elevate your steamer plate.
• When checking for doneness, insert a dull butter knife into the thickest part of the fish. If it falls through easily, the fish is cooked.
• You can add aromatics like ginger, crushed peppercorns, or scallions to your steaming water for extra flavour.
• For a simple sauce, heat oil in a pan and add aromatics like ginger and garlic. Pour this mixture over the steamed fish for added flavour.

How to serve steamed king fish

Steamed king fish is a delicious and healthy dish that can be served in a variety of ways. Here are some ideas on how to serve it:

Side Dishes

• Steamed rice and steamed green beans: This will make a well-rounded and nutritious meal.
• Grilled vegetables: Choose your favourite veggies, such as zucchini, eggplant, or bell peppers, and grill them to perfection.
• A side salad: A fresh and crisp side salad will complement the steamed fish nicely.

Sauces and Garnishes

• Light soy sauce: A simple yet tasty option is to drizzle light soy sauce over the steamed fish. You can also mix in some brown sugar, black vinegar, and pepper to taste.
• Lemon juice and olive oil: Squeeze some fresh lemon juice and drizzle olive oil over the fish for a zesty and fragrant touch.
• Fresh herbs: Sprinkle chopped fresh herbs such as cilantro, parsley, or spring onion on top of the fish for added flavour and colour.
• Ginger and scallions: Sauté some ginger and scallions in oil until lightly toasted, then pour this mixture over the steamed fish for an extra kick.

Accompaniments

• Creamy mashed potatoes: Serve the steamed king fish on a bed of creamy mashed potatoes for a comforting and hearty meal.
• Caramelized onions and tomato sauce: These accompaniments will add a sweet and tangy dimension to your dish.
• Fennel salad: Slice fennel thinly and toss it with lime juice, lime zest, and olive oil. This fresh and tangy salad will pair well with the fish.

Remember, these are just a few suggestions, and you can get creative with your serving choices. Enjoy experimenting with different flavours and ingredients to find your favourite way to serve steamed king fish!

Frequently asked questions