Chinese Steamed Fish

Introduction

Steaming fish is a traditional cooking method in Chinese cuisine that preserves the delicate flavors and moist texture of the fish while infusing it with aromatic ingredients. When I first made this Chinese Steamed Fish recipe, I was pleasantly surprised by how simple yet flavorful it turned out. My family gathered around the table, and as the fragrant steam wafted through the air, their excitement was palpable. The tender fish, infused with ginger and scallions, was a hit at dinner. Even my kids, who are usually picky eaters, couldn’t resist going back for seconds! This dish has since become a regular feature in our home, especially on busy weeknights when I want something healthy and satisfying without spending hours in the kitchen.

Why You’ll Love This Chinese Steamed Fish

• Healthy Cooking Method: Steaming is a low-fat cooking technique that retains the nutrients in the fish while avoiding added oils or fats.
• Quick and Easy: This recipe comes together quickly, making it perfect for weeknight dinners. It typically takes less than 30 minutes from start to finish.
• Flavorful: The combination of soy sauce, ginger, and scallions creates a deliciously aromatic dish that enhances the natural flavor of the fish.
• Customizable: You can easily adapt this recipe by adding your favorite vegetables or adjusting the seasonings to suit your taste.
• Impressive Presentation: Steamed fish looks elegant and can be served directly from the steamer to the table.

Ingredients

• 1 whole fish (such as sea bass, tilapia, red snapper, or other white fish), cleaned and scaled
• 2 tablespoons soy sauce
• 1 tablespoon rice wine or dry sherry
• 1 teaspoon sesame oil
• 1/2 teaspoon sugar
• 3 slices ginger, julienned
• 2 scallions, sliced thinly (whites and greens separated)
• 1 red chili, thinly sliced (optional, for garnish)
• Cilantro leaves (optional, for garnish)

Instructions

1. Prepare the Fish:

• Rinse the fish thoroughly inside and out under cold running water. Pat it dry with paper towels.
• Score the fish on both sides by making shallow diagonal cuts about an inch apart. This helps it cook evenly and allows flavors to penetrate.

1. Season the Fish:

• Place the fish on a heatproof plate or in a shallow dish that fits in your steamer.
• Drizzle soy sauce, rice wine, sesame oil, and sprinkle sugar over the fish, ensuring it’s evenly coated.

1. Add Aromatics:

• Top the fish with julienned ginger slices and the white parts of the scallions.

1. Steam the Fish:

• Bring a pot of water to a boil. Place the plate or dish with the fish in a steamer basket above the boiling water (ensure that water doesn’t touch the fish).
• Cover and steam for 8-12 minutes depending on the size and thickness of your fish. It’s done when it’s opaque and flakes easily with a fork.

1. Serve:

• Carefully remove the fish from the steamer. Garnish with scallion greens, red chili slices, and cilantro leaves if using.
• Serve immediately with some of the steaming liquid poured over it.

Nutrition Facts (per serving)

• Servings: Approximately 4
• Calories: 180
• Sugar: 1g
• Sodium: 600mg
• Fat: 5g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 0g
• Protein: 25g
• Cholesterol: 70mg

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

How to Serve

• Serve hot directly from the steamer for an authentic experience.
• Accompany with steamed rice or noodles to soak up the flavorful sauce.
• Garnish with additional fresh herbs like cilantro or basil for extra flavor.
• Pair with stir-fried vegetables for a complete meal.
• Drizzle extra soy sauce or chili oil for those who enjoy more spice.

Additional Tips

1. Choose Fresh Fish: For best results, use fresh fish that is still whole; look for clear eyes and bright red gills.
2. Adjust Cooking Time: Thicker fish may require additional steaming time; ensure it’s fully cooked before serving.
3. Use a Thermometer: If unsure about doneness, use an instant-read thermometer; fish should reach an internal temperature of at least 145°F (63°C).
4. Experiment with Flavors: Feel free to add other aromatics like garlic or lemongrass for different flavor profiles.
5. Keep It Simple: Sometimes less is more; don’t overload on sauces; let the natural flavors shine through.

FAQ Section

1. Can I use frozen fish?

• Yes! Just ensure it’s fully thawed before cooking for even results.

1. What type of fish works best?

• Mild white fish like sea bass, tilapia, or red snapper are excellent choices.

1. Can I steam vegetables with the fish?

• Absolutely! Add vegetables like bok choy or broccoli to steam alongside your fish.

1. Is this recipe gluten-free?

• Yes! Just ensure you use gluten-free soy sauce.

1. What if I don’t have a steamer?

• You can improvise by placing a heatproof plate on top of a bowl in a pot filled with water.

1. How long can leftovers be stored?

• Store leftovers in an airtight container in the refrigerator for up to two days.

1. Can I use another type of alcohol instead of rice wine?

• Dry sherry is an excellent substitute if you don’t have rice wine on hand.

1. How do I know when my fish is done?

• The flesh should be opaque and flake easily when tested with a fork.

1. What can I serve with steamed fish?

• Serve with steamed rice and stir-fried vegetables for a balanced meal.

1. Can I make this dish ahead of time?
   • It’s best served fresh but can be prepped ahead; just steam right before serving.

Conclusion

Chinese Steamed Fish is not only an incredibly healthy dish but also one that showcases simplicity at its finest without compromising flavor. The gentle steaming method allows you to enjoy tender fish infused with aromatic ginger and scallions while keeping preparation easy and quick—perfect for busy weeknights or special occasions alike! Whether you’re new to cooking or looking to expand your culinary repertoire, this recipe is sure to impress your family and friends alike while bringing authentic Chinese flavors right into your home kitchen. So gather your ingredients and steam away—deliciousness awaits!

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