Full Steam Ahead Fish Recipes

SIMPLEST STEAMED FISH

Steps:

• Put at least 1 inch of water in the bottom of a steamer, cover and bring to a boil. Lay the fish on the steamer's rack, making sure the rack is elevated above the water, and cover again. Steam 4 to 8 minutes, or until the fish is done. (A good-size halibut steak may take 10 or even 12 minutes.)
• Remove the fish to a warm platter and drizzle with olive oil and lemon juice. Cut into serving portions, sprinkle with coarse salt and serve.

CHINESE-STYLE STEAMED FISH

Steps:

• Arrange 1/2 of the green onions on the bottom of the steaming bowl (it is important to steam in a container in order to retain the steam and juices around the fish). Place 1/2 of the mushrooms and Napa cabbage sections on top of the onions. Place fish on top of the vegetables. Sprinkle ginger, garlic, and red pepper flakes over fish. Top with the remaining green onions, mushrooms, and napa cabbage. Drizzle soy sauce and water over everything.
• Place steam bowl in a steamer over 1 inch of boiling water, and cover. Steam for 15 to 20 minutes, or until fish flakes easily. Garnish with cilantro, if desired.

FULL-STEAM-AHEAD FISH

Steps:

• Make bias cuts about 3/4-inch apart into the fish fillets (Do not cut completely through fish).
• Tuck 1 or 2 whole basil leaves into each cut.
• Rub fillets with garlic and ginger.
• Place peppers and asparagus in a steamer basket.
• Top with fish.
• Place basket into a large, deep saucepan or wok in which 1-inch of water is boiling. Cover; steam 6 to 8 minutes or until fish just flakes easily when tested with a fork. Makes 2 servings.

WHOLE STEAMED FISH

Steps:

• Prep the fish: If the fish still has its fins, use kitchen shears to trim off all but the tail fin. Run your fingers along the skin to feel for and pull off any overlooked scales. Rinse the fish, inside and out, with cold water and pat dry with paper towels.
• Season the fish: Sprinkle the fish and its cavity with salt and pepper, making sure to get inside the flesh where it's scored.
• Prep the sauce and hot oil: While the fish is cooking, in a small bowl combine the soy sauce, Shaoxing wine, and sugar; set aside. Add the oil to a small saucepan.

OVEN ROASTED LINE FISH

Steps:

• Blend honey, soy sauce, garlic and salt.
• Brush fish thoroughly on both sides with mixture.
• Oil a baking tray lightly and heat in the oven at 180 C until piping hot.
• Add fish and roast for 7-10 minutes, or until cooked through but still faintly pink at the bone.
• Serve immediately with either Chinese noodles or angel hair pasta and for a special touch add a fine sprinkling of chilli flakes and a drizzle of olive oil.

STEAMED WHOLE FISH WITH FRESH GINGER RECIPE BY TASTY

Steps:

• Bring a large pan of water to boil and set a steamer basket on top. Place a plate inside the steamer basket.
• Peel the ginger with a spoon, then slice. Julienne half and set aside.
• Cut the green onions into 2-3 inch (5-7 cm) pieces. Thinly slice half and set aside.
• On the plate in the steamer, place the sliced ginger and cut green onions. Place the whole fish on top and cover with the lid. Steam for 8-10 minutes, or until the fish is cooked through--check by poking a chopstick through the thickest part of the flesh. Remove the fish from the steamer and transfer to a serving platter.
• Make the sauce: In a small bowl, combine the sugar, soy sauce, and sesame oil. Mix well.
• Scatter the sliced green onions and julienned ginger over the fish, then pour the hot oil and sauce on top.
• Enjoy!

STEAMED WHOLE FISH

Steps:

• Prepare fish: Fit a wire rack in the bottom of a large roasting pan (17 1/2 by 12 inches) and add about 1 inch of water (it should come just below the top of the rack). Place pan over two burners on stove and bring to a boil over medium-high heat. Meanwhile, rinse fish well inside and out, scraping off any loose scales, and pat dry. Rest the fish on a shallow platter large enough to hold the fish. Tuck the cilantro, half of the lemongrass, and a third of the ginger inside the cavity. Scatter the remaining lemongrass and ginger along with the lime zest, garlic, and half of the scallion over the top of the fish and around the platter. Squeeze half of 1 lime over the fish and drizzle with fish sauce. (Reserve remaining scallion for garnish.)
• Steam fish: Set the platter on the rack in the pan and cover the pan tightly with parchment-lined foil. Steam over medium-high heat until the fish is cooked throughout, about 10 minutes per inch of thickness (25 minutes for a 2 1/2-inch-thick fish). Test by inserting a sharp knife into the flesh near the backbone; the flesh should be opaque and offer little resistance.
• Serve: Remove the foil and lift the platter from the pan, being careful not to spill the juices. Garnish with scallion and cilantro and serve immediately.