Steaming a Whole Fish
A properly steamed fish shouldn't be mushy or dry. It is about timing and creating a steady environment where the steam cooks the protein evenly from the outside in.
Freshness is the only seasoning you need.
Ensure your fish is scaled and gutted, with the fins trimmed back so they don't get in the way. Since the cooking time is short, have your aromatics prepped and ready to go before the water hits a boil.
- Wok or deep-sided skillet with a lid
- Metal steaming rack or heat-proof ceramic bowl
- Large oval plate that fits inside the wok
- Long-handled tongs
What goes in.
- 1 wholesea bass or snapper (approx. 1 lb), cleaned
- 2 stalksscallions, julienned into thin matchsticks
- 1 inchfresh ginger, peeled and julienned
- 2 tbsplight soy sauce
- 1 tbspneutral oil, such as grapeseed or canola
- 1 pinchwhite pepper
Watching the finish
The eye of the fish is your most reliable timer. When it turns opaque and begins to pop slightly, the fish is cooked through to the center.
The method.
Prepare the aromatics
Scatter half the ginger and white sections of the scallions on the bottom of the plate to create a bed for the fish.
Position the fish
Place the fish on the bed of aromatics. Cross-hatch the skin lightly with a sharp knife to allow even heat penetration.
Boil the water
Bring two inches of water to a rolling boil in your wok with the rack submerged or placed inside.
Steam
Carefully lower the plate onto the rack, cover with a tight-fitting lid, and steam on medium-high heat for 8 to 10 minutes, depending on thickness.
The hot oil finish
Remove the plate, discard the used aromatics, and top the fish with fresh ginger and scallion greens. Heat the oil until it just begins to shimmer, then pour it directly over the aromatics to release their oils before drizzling with soy sauce.
Other turns to take.
Cantonese style
Add a teaspoon of Shaoxing wine to the plate before steaming to brighten the flavor of the meat.
Spicy lime
Steam the fish with sliced bird's eye chilies and finish with a squeeze of fresh lime juice instead of soy sauce.
When it doesn't go to plan.
Pat the fish dry before placing it on the plate to prevent excess water from pooling and diluting the natural juices.
Do not lift the lid during the first 6 minutes of steaming, or you will lose the necessary thermal energy.
If your fish is wider than your plate, trim the tail to ensure it fits comfortably without touching the sides of the wok.
The ones that keep coming up.
How do I know if it's cooked without overdoing it?
Insert a chopstick or thin knife into the thickest part of the fish near the spine. It should meet no resistance and the meat should flake away from the bone easily.
Can I use a metal steamer basket?
Yes, but make sure the fish sits on a plate inside the basket to catch the juices, which are essential for the final sauce.