Steaming Red Snapper: A Beginner's Guide To Perfection

Steamed red snapper is a delicious and healthy dish that can be prepared in a variety of ways, each with its own unique flavour and cultural significance. This cooking method is an excellent and speedy way to prepare the fish, resulting in a sweet, near-melting succulence. In this article, we will explore different recipes and techniques for creating the perfect steamed red snapper, including the traditional Chinese and Jamaican methods, and provide tips for achieving the best results.

How to prepare the fish for steaming

Preparing the red snapper for steaming is a simple process, but it requires a few key steps to ensure the fish is cooked properly and tastes delicious. Here is a detailed guide on how to prepare your red snapper for steaming:

Firstly, you will need to clean the fish thoroughly. This involves removing the scales, guts, and gills. You can ask your local fishmonger to do this for you if you prefer, as some people find this step unpleasant. Once the fish is cleaned, pat it dry with paper towels or a clean cloth. This step is important to ensure the fish isn't too wet when it's time to steam it.

Next, you can season the fish. In a small bowl, combine your chosen spices and herbs. For a simple option, you can use salt, garlic, ginger, thyme, and white or black pepper. Rub the spice mixture all over the fish, making sure to get inside the cavity. You can also create slashes or crevices in the fish and fill them with the spices. Place the seasoned fish in the refrigerator to marinate for at least 30 minutes, or even overnight for a stronger flavour.

After the fish has marinated, it's time to prepare your steaming setup. You can use a traditional bamboo steamer, a metal steamer, an electric steamer, or even a wok or large pot with a lid. Ensure your setup has a rack or a plate that can hold the fish and allow steam to circulate. Add enough water to the bottom of your steamer or pot, making sure the water level is below the rack or plate. Bring the water to a boil.

Now, you're ready to steam the fish. Place the fish on the rack or plate inside the steamer or pot. Cover with the lid and set a timer. The cooking time will depend on the size of your fish, but for a whole red snapper, it typically takes around 8-10 minutes for the fish to be fully cooked. You'll know the fish is done when the flesh turns opaque and flakes easily.

Once the fish is cooked to your desired level of doneness, carefully remove it from the steamer or pot. Discard any liquid that has accumulated, as it may have a bitter or fishy taste. Your red snapper is now ready to be served! You can garnish it with fresh herbs, squeeze some lemon or lime juice over it, or serve it with your favourite sides. Enjoy your delicious and healthy steamed red snapper!

How to make a Jamaican-style steamed red snapper

Ingredients:

• 2-3 whole red snappers, gutted with gills removed
• 1 lime
• 1 teaspoon chopped fresh thyme
• 1 medium onion, sliced
• 1 teaspoon paprika
• 1 teaspoon minced garlic
• 1/2 teaspoon grated ginger
• 1 medium tomato, diced
• 1/2 teaspoon allspice
• 2 green onions, chopped
• 1 scotch bonnet pepper, replace with cayenne pepper, adjust to taste
• 1 red bell pepper, sliced
• 1 green pepper, sliced
• 1/2 orange pepper, sliced (optional)
• 1 tablespoon fish seasoning
• 2 tablespoons dairy-free butter
• A dash of hot sauce (optional)
• 1 tablespoon tomato puree
• 3 sprigs of thyme
• 1/4 teaspoon pink salt and black pepper
• 1/2 cup warm water

Method:

• Cut the lime in half and rub the halves over the inside and outside of the fish. Squeeze the lime so the juice is expelled onto the flesh.
• Rinse the fish under cold water, ensuring the inside of the cavity is thoroughly cleaned.
• Pat the fish dry and place on a chopping board.
• Use a knife to create two shallow diagonal slashes on each fish.
• Sprinkle some fish seasoning into each slash and the cavity of each fish.
• Refrigerate the fish and leave to marinate for an hour or overnight.
• On low-medium heat, melt the butter in a large skillet or frying pan, then add all of the vegetables.
• Stir the vegetables so they are coated in butter and cook until slightly soft (3-4 minutes).
• Season the veggies with pink salt and black pepper, then stir.
• Pour the water into the pan, followed by the tomato puree, hot sauce, and sprigs of thyme. Stir again.
• Carefully add the red snapper to the pan, moving the vegetables to the side, and spoon some of the liquid onto the fish. Repeat this 2-3 times.
• Bring the pan to the boil, then reduce the heat to low.
• Cover the pan with a lid and steam the fish for 15 minutes in total, turning the fish halfway through.
• Serve with bammy/vegetables or rice.

How to make a Chinese-style steamed red snapper

Ingredients:

• 1 whole red snapper (about 3 pounds), cleaned and scaled
• 1/4 cup chopped cilantro
• 2 tablespoons minced fresh ginger
• 2 scallions, finely chopped
• 1 clove garlic, minced
• 1 teaspoon Asian sesame oil
• 1 tablespoon canola oil, plus more for rubbing
• 1/2 cup light soy sauce
• 1/4 cup rock sugar or regular white sugar
• 1 teaspoon sesame oil
• 3 dashes ground white pepper
• 2 tablespoons Shaoxing wine or Chinese rice wine
• 2 tablespoons water
• 2 tablespoons cooking oil

Utensils:

• Wok or large steaming pot with a fitted lid
• Steaming rack or a small empty tuna can
• Heatproof plate
• Kitchen timer
• Butter knife
• Plate lifter (optional)

Method:

• Cut the scallions into 2-inch lengths, then cut the pieces in half lengthwise and thinly julienne them. Thinly slice and julienne about 15g of ginger. Roughly chop the cilantro.
• 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 by placing a small round metal elevated rack or a small empty tuna can at the bottom of your wok or large pot. Fill with 1-2 inches of water.
• Rinse the fish fillet and carefully lay it on a 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.
• Cover and steam for 7-10 minutes, depending on the size and thickness of your fish. For smaller, thinner fillets, cook for 4-5 minutes. Check for doneness by gently piercing the thickest part of the fillet with a butter knife. If the knife falls through easily, 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 2/3 of the 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 and bring to a bubble. Cook until the scallions and cilantro are just wilted, about 30 seconds.
• Pour the sauce over the fish. If desired, add the remaining raw aromatics and heat an additional 1 tablespoon of vegetable oil to pour over them.
• Serve the Cantonese steamed red snapper immediately with steamed white rice.

What to serve with steamed red snapper

When it comes to serving steamed red snapper, there are several delicious options to choose from. Here are some ideas to complement your steamed red snapper dish:

Side Dishes

• Rice: Steamed white rice is a classic accompaniment to steamed fish. The simplicity of the rice pairs well with the delicate flavour of the fish.
• Bammy: Bammy is a cassava flatbread that is commonly served with steamed fish in Jamaica. It provides a starchy and absorbent base for the fish and its sauce.
• Vegetables: Steamed or stir-fried vegetables such as bell peppers, onions, carrots, and chayote can add colour, texture, and nutritional value to your meal.
• Hot and Sour Soup: For a more filling and flavourful meal, serve your steamed red snapper with a hot and sour soup, another Chinese classic.

Sauces and Seasonings

• Soy Sauce: A simple drizzle of soy sauce can enhance the flavour of your steamed red snapper. It adds a savoury and umami taste to the dish.
• Scallions and Cilantro: Garnishing your steamed red snapper with scallions (green onions) and cilantro (coriander) leaves adds a fresh and aromatic touch to the dish.
• Ginger: Freshly shredded or minced ginger can be used as a topping or marinade for your steamed red snapper, providing a slightly spicy and tangy flavour.
• Spices and Herbs: Experiment with different spices and herbs such as paprika, thyme, garlic, and allspice to add depth of flavour to your steamed red snapper.

Remember, you can choose to keep it simple with just rice and soy sauce, or get creative by incorporating various side dishes and seasonings to enhance the flavours and presentation of your steamed red snapper.

What equipment to use for steaming

To steam red snapper, you will need a few key pieces of equipment. The first is a steamer. You can use a traditional tiered metal or bamboo steamer, an electric steamer, a built-in steam oven, or even a Chinese wok with a lid. If using a wok, you will need to prop up the plate or bowl containing the fish with a small inverted bowl or a pair of criss-crossed chopsticks. The steamer should be big and wide enough to fit a whole fish.

A plate lifter, also known as a dish lifter or plate gripper, is another useful tool to have when steaming fish. It allows you to safely and securely lift hot plates or bowls from the steamer. If you don't have a plate lifter, you can use a heatproof plate to make transferring easier.

Additionally, you will need a steaming rack or a similar setup to keep the fish elevated above the boiling water. A kitchen timer is also handy to ensure precise cooking times.

Frequently asked questions