Steamed fish. Lay the fish on the steamer's rack, making sure the rack is elevated above the water, and cover again. Rinse the fish under cold water and pat dry. Top with half each of the.

By starting out with your favorite fish fillets, or even a cleaned and scaled whole fish, and the right vegetables and spices, you can prep a delicious meal that feeds a few or feeds a group. Learn how to cook perfectly steamed fish with any of the methods in this tutorial. I love Chinese-style steamed fish-fresh-from-the-tank live fish steamed with soy sauce and topped with shredded ginger, scallions, and cilantro leaves. You can have Steamed fish using 17 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Steamed fish

It's of a.
It's 1-2 of fish - cleaned.
It's 1 tbsp of - Sesame oil (or as needed).
It's 1 tsp of Chicken seasoning powder or Salt (or as needed).
Prepare 2 tbsp of Julliened ginger - into fish cavity.
You need As needed of - Scallions cut long.
You need of B. Sauce.
It's 1 tbsp of light Soy sauce.
It's 1 Tbsp of water.
You need 1 tsp of chinese rice Wine/shaoxing wine.
You need 1 tsp of sesame oil.
Prepare Pinch of sugar.
You need Pinch of chicken seasoning powder (opt).
It's of c.
It's 1/2 C of (or as needed) julliened Scallion - white & green part.
Prepare 1/2 C of thinly julliened ginger.
You need 1/3 C of cooking oil.

To me, nothing tastes as satisfying as steamed fish with white rice, drizzled with the soy sauce from the steamed fish. Sometimes, I can just eat bowls and bowls of white rice with the soy sauce. Steamed fish is once of my favourite Jamaican fish dishes. Not just for it's amazing taste but because it is so versatile.

Steamed fish instructions

Dry fish completely and prepare All Ingredients before steaming..
A - Rub fish with chicken seasoning powder or salt & sesame oil. Stuff ginger into fish cavity. Place cut scallion/green onion on the steaming plate before putting the fish. It holds the fish so it wont stick to the plate and allow the steam to circulate the underside of the fish. Alternatively, chopstick can also be used for this purpose instead of scallions. Once cooked, discard all excess liquid and scallions from the steaming (A MUST). Transfer fish to a larger plate for final garnishing..
Note: The fish is cooked when the flesh flakes easily. Avoid over cooking the fish as its flesh would turn hard and dry..
B - prepare B. Mix until sugar dissolved. Set aside. Alternatively, this sauce can also be replaced with store-bought 'Seasoned Soy Sauce' from any Asian shop..
C - Julliene scallions. Scatter over cooked fish. Then, heat oil in a wok or sauce pan until it’s hot and add finely julliened ginger. Stir until fragrant & ginger is looking crispy. Immediately, drizzle this hot oil and ginger directly onto scallions/fish. Then immediately drizzle B or seasoned soy sauce onto the fish. Serve immediately. Steamed fish is best eaten when it's still hot..

I can cook it as a full meal or as a main dish. You can steam any type of fish but it is best to choose a fish that doesn't break apart easily when cooked. Pour the sauce over the fish along with the hot oil. Pour the reserved soy sauce mixture over the steamed fish. Slowly pour the hot oil over the aromatics on top of the fish so they soften and release their flavor.