Steamed Fish Recipe | Simple & Easy 20 min.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while maintaining flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is a cost-effective alternative.

whole fish

🥗Healthier: fish fillet

💰Cheaper: frozen fish

Fish fillet is easier to prepare, while frozen fish can be more affordable.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley offers a similar fresh flavor, while green onions provide a milder taste.

Introduce the significance of whole steamed fish during Chinese New Year.

Recommend using a white fish like tilapia or snapper, specifically a Red Tai Snapper today.

Advise to buy fresh fish rather than previously frozen for better texture.

Prepare ginger and green onions by cutting half into larger pieces and the other half into matchstick slivers.

Clean and gut the fish, leaving the head, tail, and fins on, and rinse under cold water.

Arrange larger pieces of ginger and green onions on a plate before placing the fish on top to lift it off the steaming plate.

Stuff the inside belly of the fish with more larger pieces of ginger and green onions to neutralize fishy flavors.

If no steamer is available, suggest using a large pot or wok with a scrunched aluminum foil circle to lift the plate.

Cover and steam the fish for 15 to 18 minutes.

Prepare the sauce by combining 3 tablespoons canola oil, 1/4 cup seasoned soy sauce for seafood, and 1 teaspoon cane sugar in a pan.

Add some ginger, green onions, and cilantro to the sauce and stir on medium-low heat for 1 to 2 minutes.

Remove the fish from the steamer and transfer it to a large serving platter, topping with the remaining fresh garnish.

Pour the hot sauce mixture directly over the garnish on the fish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens