Steamed Whole Fish Recipe
Steaming a whole fish is a revered technique in many Asian cuisines, especially in Chinese cooking. This method not only preserves the delicate texture and natural sweetness of the fish but also allows it to absorb the flavors of any aromatic ingredients added. In this recipe, ginger, soy sauce, and a selection of other flavorful condiments create a vibrant, yet balanced sauce that enhances the dish without overpowering the fish itself.
Why Choose Steaming?
Steaming is one of the healthiest cooking methods, as it requires no added fat and preserves nutrients. This technique keeps the fish incredibly moist and tender, allowing you to enjoy the natural flavors and texture without the heaviness that frying or grilling can bring. Additionally, steaming is relatively quick, requiring just a few ingredients and minimal equipment, making it an ideal choice for both beginners and experienced cooks.
Selecting the Fish
The choice of fish is flexible in this recipe, though certain varieties are particularly well-suited to steaming. Freshness is key, so look for a whole fish with clear, bright eyes, vibrant pink or red gills, and firm, springy flesh. White-fleshed fish, such as sea bass, snapper, or tilapia, work beautifully, as they have a subtle flavor that absorbs the sauce and aromatics well. Ensure the fish is cleaned thoroughly, with scales, fins, and entrails removed. Keeping the head and tail intact not only makes for a traditional and elegant presentation but also enhances flavor and adds visual appeal.
Building the Flavor Profile
The star ingredients for the flavor profile in this dish include ginger, soy sauce, oyster sauce, and a dash of chili sauce. Fresh ginger is not only aromatic but also lends a slight heat and a hint of spice that balances the umami of the soy and oyster sauces. The combination of light soy sauce and oyster sauce brings a savory depth, while fish sauce adds an extra layer of umami, essential for creating a well-rounded taste. Chili sauce introduces a mild kick that can be adjusted to your preference.
The final touch is a few drops of sesame oil, added just before serving, which infuses a nutty, aromatic quality that elevates the dish. Spring onions and fresh coriander add freshness, color, and a hint of sweetness, making for a delightful garnish that enhances the flavor without overwhelming the main ingredients.
Serving Suggestions
This steamed whole fish is best enjoyed immediately while still hot and fragrant from the steamer. Pair it with a simple side of steamed rice, which will soak up the flavorful sauce. Alternatively, add a side of lightly steamed or sautéed vegetables for a complete, balanced meal. This dish is perfect for family meals, gatherings, or festive occasions, where its aromatic presentation and harmonious flavors are sure to impress.
Steamed Whole Fish with Soy Sauce
Ingredients:
- 1 whole fish (around 500g-700g), cleaned with head and tail intact
- Salt, to taste
- 2g black pepper
- 10g ginger, julienned (thin strips)
- 5g light soy sauce
- 5g oyster sauce
- 5g fish sauce
- 10g chili sauce
- 5g spring onions, sliced
- Fresh coriander, for garnish
- Few drops of sesame oil
Instructions:
- Prepare the Fish
- Rinse the fish under cold running water to remove any residual scales and ensure it is thoroughly cleaned. Pat it dry with paper towels.
- Season the fish inside and out with salt and a sprinkle of black pepper to taste.
- Place the fish on a heatproof plate that will fit inside your steamer. If the fish is too long, gently bend it so it fits without breaking.
- Add the Ginger
- Take half of the julienned ginger and stuff it inside the fish cavity. This adds a fragrant, spicy aroma to the inside of the fish.
- Scatter the remaining ginger strips on top of the fish, ensuring it’s evenly spread over the surface.
- Set Up the Steamer
- Pour water into a large stockpot or wok, filling it just below the steamer level (the water should not touch the bottom of the steamer).
- Set a steamer rack or bamboo steamer basket over the water, and bring the water to a rolling boil over high heat.
- Steam the Fish
- Once the water is boiling, carefully place the plate holding the fish onto the steamer rack.
- Cover the steamer tightly and steam the fish for 18-20 minutes. Check for doneness by gently inserting the tip of a knife into the thickest part of the fish; it should flake easily when cooked through.
- Prepare the Sauce
- While the fish is steaming, prepare the sauce. In a small bowl, combine the light soy sauce, chili sauce, fish sauce, oyster sauce, sesame oil, and 1 tablespoon of water. Stir well to blend the flavors.
- Finish and Garnish
- Once the fish is done steaming, carefully remove the plate from the steamer and drain off any liquid that accumulated from steaming.
- Pour the prepared sauce over the steamed fish, allowing it to soak into the fish and the ginger on top.
- Garnish with the sliced spring onions and a sprinkle of fresh coriander leaves.
- Serve
- Serve the steamed fish immediately, as the flavors are best enjoyed fresh and warm. This dish pairs well with steamed rice and light vegetable sides. Enjoy!
Nutrition Information (Per Serving – based on a 500g whole fish and recipe ingredients)
- Calories: 280 kcal
- Protein: 40g
- Total Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Carbohydrates: 4g
- Dietary Fiber: 1g
- Sugars: 1g
- Sodium: 850mg
- Potassium: 700mg
- Cholesterol: 75mg
Micronutrients
- Vitamin A: 2% of the Daily Value (DV)
- Vitamin C: 8% of the DV
- Calcium: 4% of the DV
- Iron: 6% of the DV
Nutritional Highlights
- High Protein: With around 40 grams of protein, this dish is excellent for muscle repair, immune health, and overall body function.
- Low Carbohydrate: The dish has minimal carbohydrates, making it a good choice for low-carb or ketogenic diets.
- Moderate Fat Content: The fat content is relatively low, with most coming from healthy, unsaturated fats found in fish and sesame oil.
- Sodium: Due to the sauces (soy, fish, and oyster), this dish has a moderate sodium content. Reducing the soy or fish sauce can help if you’re monitoring sodium intake.
- Rich in Omega-3s: If you’re using a fatty fish like sea bass or snapper, this dish can be a good source of omega-3 fatty acids, which are beneficial for heart and brain health.
- Micronutrients: This dish provides modest amounts of Vitamin C, Calcium, and Iron, while the ginger and coriander contribute small quantities of antioxidants.
Ingredients for 2 Servings
- 1 small whole fish (around 250g-350g), cleaned with head and tail intact
- Salt, to taste
- 1g black pepper
- 5g ginger, julienned
- 2.5g light soy sauce (½ teaspoon)
- 2.5g oyster sauce (½ teaspoon)
- 2.5g fish sauce (½ teaspoon)
- 5g chili sauce (1 teaspoon)
- 2.5g spring onions, sliced (about 1-2 stalks)
- Fresh coriander, for garnish
- A few drops of sesame oil
Ingredients for 4 Servings
- 1 medium whole fish (around 500g-700g), cleaned with head and tail intact
- Salt, to taste
- 2g black pepper
- 10g ginger, julienned
- 5g light soy sauce (1 teaspoon)
- 5g oyster sauce (1 teaspoon)
- 5g fish sauce (1 teaspoon)
- 10g chili sauce (2 teaspoons)
- 5g spring onions, sliced (about 3-4 stalks)
- Fresh coriander, for garnish
- Few drops of sesame oil
For both servings, the cooking method remains the same, with adjustments made to fit the fish size in the steamer. For best results, keep the fish size appropriate for the steamer, and adjust the steaming time based on the thickness of the fish.
