Recipe: Steamed Asian Fish

Steaming is a wonderful way to prepare flaky white fish.  But without the right flavor pairings, steamed fish can seem bland.  This is where aromatics come to the rescue!  Aromatics are substances that give off a strong aroma or smell, commonly including vegetables like onions, carrots, and celery, which are sauteed to create a flavor base in recipes.  When cooked with a fat source, such as oil or butter, these ingredients release deep flavors that enhance the taste and dimension of a dish.

In this Cantonese-inspired steamed white fish recipe, we use ginger and green onions to add bold, bright flavor alongside the savory sauce.  Word on the street is, these few ingredients come together in wonderful harmony and pair fabulously with white rice and a green veggie.

Steamed Asian Fish

Serves 2

Ingredients

• 3 green onions
• 1 small knob of ginger root
• 1.5 Tbsp soy sauce or Tamari
• 1/8 tsp salt
• 1/8 tsp sugar
• 2 Tbsp hot water
• 10-ounce fillet, delicate white fish (or two 4-5-ounce fillets)
  • Flounder, haddock, sea bass, or sole
• 1.5 Tbsp oil

Directions

1. Cut the green onions into 2″ sections and then slice the green onions lengthwise into very thin strips (like julienne).   Slice the white portion into thin rounds, discarding the very end portion.
2. Peel a 1″ section of the ginger root and thinly slice it, similar to the green onions.  Set these aromatics aside.
3. Combine the soy sauce, salt, sugar, and water in a small bowl.  Mix until the sugar and salt are dissolved.  Set aside.
4. Fill a large stock pot with a few inches of water and place it on the stove.  Bring the pot of water to a boil.
5. While the water boils, pat the fish fillet dry with a paper towel.  Place the fish into a steamer basket.  Reduce the heat to medium, keeping water at a slow boil but ensuring it doesn’t evaporate.
6. Cover the fish and steam for 7-10 minutes, depending on its thickness.
   1. See our tip below for checking the temperature (start testing at 6 minutes to prevent overcooking).
7. Transfer fish to a serving plate and cover; set aside.
8. To make the sauce, heat a small skillet over medium-high heat.  Add oil and heat for 1 minute.
9. Next, add the ginger and fry for 1 minute, allowing it to sizzle in the oil.  Then add the white part of the scallions and cook for 30 seconds.  Lastly, add the green scallions.  The ingredients should all be lightly sizzling.
10. Now add the soy sauce mixture. Bring to a bubble, and cook another 30 seconds.  Turn off the heat and set the pan aside.
11. Divide fish fillets between serving plates and top with soy sauce, ginger, and scallion mixture.
12. Serve fish fillets with white rice and non-starchy veggies, such as these steamed green beans.

Tip: For perfectly cooked white fish, aim for an internal temperature of 140-145°F (60-63°C), removing it from the heat a bit earlier (around 135-140°F) to allow carryover cooking to finish it.  Use an instant-read thermometer inserted into the thickest part for accuracy, and remember that thinner fillets cook faster than thicker ones. The appearance should be opaque and the fish should flake easily with a fork.

Recipe adapted from Cantonese Steamed Fish