Steam fish - healthier way to eat!

[Tanyahh1]

Well, I looked through all the recipes and didn't see any for steaming fish, so unless I missed it here's my input on something not fried. I love this recipe just for the fact that you really just taste the fish itself.

This is best for white fish, tender and flaky, I like using Tilapia or bass or crappie or cod...you get the point. They usually serve something like this if you go to a fancy Chinese restaurant that will serve you steamed live fish.

Sorry I don't use measurements when I cook so these are at best eyeballing it.

Ingredients:

Fish of your choice
soy sauce
sugar
black pepper
sesame oil
green onions
ginger (about the size of a key lime)

Tools:
steamer of any kind that will fit your fish
(I usually steam the fish on a plate I will serve it on and I recommend this- just because fish is tender, it's hard to move after it's cooked, best is a plate that can hold sauces)

Sauce:
In a small bowl, put in about 1/4 cup of soy sauce of your choice and then add about a couple of teaspoons of sugar into it (you'll have to adjust all these later to taste since different soy sauces will have different degree of saltiness). Add some water to further dilute the soy sauce (less than half the amount of salt), add lots of black pepper and a couple dashes of sesame oil into it and mix well until the sugar is dissolved. You can taste the soy sauce now it should taste a little sweet, aromatic with the oil and pepper, and a bit salty. try to keep it on the saltier side so add more soy if you need. It's ok to make more of this than less - Adjust to size of fish - this is usally the amount i make for a fish about 1-1/5 pounds.

Pre-fish:
julienne the ginger into small strips, and do the same with the green onions, do it the long way so that you have nice thin strips of the onions.

Fish:
Fish should be clean, and gutted. Put the fish in the steamer and put the ginger on top of the fish and steam at full blast.

You should spoon off and throw out the juices that collect in the plate. When the fish is done, when easily flaked off with a fork, turn off the heat and throw all of the onions you sliced on top of the fish. Pour all the sauce over the fish and then put the lid back on for about 30 secs. That will kind of blanche the onions with steam so it's not so strong but still tastey and crunch and sweet. Remove from steamer and serve.

[1toughfish]

Sounds great! Wish I could just get out to get those fish for the recipe :P Maybe this is an excuse....

[umoa]

you can also add rice wine. then bring a pot of oil to high temps, then drain the cooked fish at about 80% done, then pour the hot oil on the fish (very messy) then drain the oil, then replace the juice/sauce from the first draining.

[Tanyahh1]

Originally Posted by umoa

you can also add rice wine. then bring a pot of oil to high temps, then drain the cooked fish at about 80% done, then pour the hot oil on the fish (very messy) then drain the oil, then replace the juice/sauce from the first draining.

Had to bring in the Oil some how didncha?

[1toughfish]

you can also add rice wine. then bring a pot of oil to high temps, then drain the cooked fish at about 80% done, then pour the hot oil on the fish (very messy) then drain the oil, then replace the juice/sauce from the first draining.

Steam fish - healthier way to eat!

lol.

[umoa]

you only live once. besides, its not how you eat (kinda) its what you do with what you eat.