Steaming Whole Fish
A whole steamed fish relies on fresh aromatics and the quality of the fish itself. It is a quiet method that rewards patience and precise timing.
Size dictates the clock.
Choose a fish that fits inside your steaming vessel without touching the sides. A one-pound fish is the standard for even cooking.
- Wok or large pot with a lid
- Heat-proof plate or shallow bowl
- Metal steaming rack or three heat-proof ceramic ramekins
- Tongs
What goes in.
- 1 wholesea bass or snapper (cleaned and scaled)
- 2 inchesfresh ginger, cut into matchsticks
- 3scallions, julienned
- 2 tbsplight soy sauce
- 1 tbspShaoxing wine or dry sherry
- 2 tbspneutral oil
Wait for the roll
Do not lower the fish into the pot until the water is at a rolling boil. The moment the cold fish hits the plate, the steam must already be aggressive to lock in the moisture.
The method.
Prep the fish
Pat the fish dry. Make two diagonal slashes through the thickest part of the flesh on both sides to help it cook evenly.
Set the aromatics
Place half the ginger matchsticks on the bottom of your heat-proof plate. Lay the fish on top, then scatter the remaining ginger over the fish.
Steam
Bring two inches of water to a boil in your wok. Place the rack inside, set the plate on top, and cover tightly. Steam for 8 to 10 minutes depending on thickness.
Check the flesh
The fish is done when the eyes turn opaque and white and the dorsal fin pulls away with no resistance. The meat should be firm to the touch.
The final sizzle
Carefully remove the plate. Discard any excess liquid in the dish. Top with fresh scallions, pour soy sauce and wine over the fish, and heat the oil until smoking. Drizzle the hot oil over the scallions to release their sharp aroma.
Other turns to take.
Thai-inspired
Replace soy sauce with fish sauce, lime juice, and minced bird's eye chili for a sharper, acidic profile.
When it doesn't go to plan.
If you don't have a rack, inverted ramekins create an excellent, stable platform for your plate.
Pouring off the liquid after steaming prevents the dish from having a fishy or murky flavor.
Use a fishmonger to clean the fish so you don't have to worry about scales or guts.
The ones that keep coming up.
How do I know if it's overcooked?
If the flesh looks white rather than pearlescent or translucent, or if it has begun to separate from the bones on its own before you touch it with a fork, it has stayed in the steam too long.
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