CHEAT Malaysian-Chinese STEAMED FISH Recipe (6 EASY Steps)

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

whole fish

🥗Healthier: fillets

💰Cheaper: frozen fish

Frozen fish can be more economical while still providing good flavor.

fresh ginger

🥗Healthier: ground ginger

💰Cheaper: ginger paste

Ginger paste is often less expensive and has a longer shelf life.

Go to a wholesale seafood shop to buy fresh fish.

Dry and clean the fish using napkins and blot out as much blood as possible.

Snip off the fins of the fish to avoid sharp edges while eating.

Brush 1 tablespoon of oil all over the fish, including the insides, to reduce the fishy smell.

Rub sea salt on both sides of the fish and brush sesame oil all over it, including the insides.

Roughly chop spring onions and cilantro, and slice red chili thinly.

Peel and slice ginger thinly, then julienne it.

Sprinkle ginger on top of the fish and inside it to help get rid of the fishy odor.

Ensure the water in the steamer is boiling violently before placing the fish in.

Let the fish steam for 15 minutes.

Slice shallots thinly and place them in a bowl, pour coconut oil over them, and heat in the microwave for 5 minutes to prepare crispy shallots.

Add soy sauce to the crispy shallot oil once cooked.

Garnish the fish with chili, spring onions, and cilantro while still steaming so they are lightly cooked.

Pour hot oil with crispy shallots over the fish after it has steamed for 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens