Steamed Whitefish Recipes

CANTONESE STEAMED FISH

Steps:

• Cut the scallions into 2-inch lengths, and cut the pieces in half lengthwise. Julienne them thinly. Thinly slice about 15g of ginger, and julienne them. Give the cilantro a rough chop. Set the aromatics aside.
• Combine the light soy sauce, salt, sugar and hot water in a small bowl and mix until the sugar and salt are dissolved. Set aside.
• Prepare your steaming set-up, and fill with 1-2 inches of water. Bring to a boil.
• Rinse your fish fillet, and carefully lay it on an oblong heat-proof plate that will fit into your wok or steaming setup. Carefully place it in the steamer, and adjust the heat to medium. The water should be at a slow boil that generates a good amount of steam, but not so high that the water evaporates too quickly.
• Cover and steam for 7-10 minutes depending upon the size and thickness of your fish fillet. If you have extremely small, thin fillets (half an inch), cook for 4-5 minutes. Check for doneness using a butter knife. If it falls easily through the thickest part of the fillet to the bottom of the plate, the fish is done.
• Turn off the heat, and carefully drain any liquid on the plate. Spread about ⅓ of the scallions, ginger, and cilantro on the steamed fish (alternatively, you can wait to do this AFTER adding the sauce).
• To make the sauce, heat a wok or small saucepan to medium high heat, and add 2 tablespoons vegetable oil. Add the remaining ⅔ of the ginger, and fry for 1 minute. Add the white parts of the scallions and cook for 30 seconds.Then add rest of the scallions and cilantro. The mixture should be sizzling.
• Add the soy sauce mixture. Bring the mixture to a bubble, and cook until the scallions and cilantro are just wilted, about 30 seconds.
• Pour this mixture over the fish. If you prefer to add the raw aromatics after adding the sauce, you can do so now, and heat an additional 1 tablespoon of vegetable oil to pour over the raw aromatics. Serve immediately!

STEAMED WHITEFISH FILLETS

Steps:

• Preheat oven to 200°C.
• Put the fish fillets in a baking dish.
• In a bowl combine the remaining ingredients.
• Pour over the fillets.
• Cover and bake for 12-18 minutes until the fish flakes easily.
• Serve at once.
• Enjoy!

ASIAN STEAMED WHITEFISH

Steps:

• Combine all ingredients except green onion right in the sandwich bag, including the fillet.
• Seal the bag and shake well to distribute the mixture.
• Marinate at least 30 minutes, then turn fish over and marinate for 30 more minutes. You could also marinate it overnight for a stronger flavor.
• Reserving marinade, place fish in steamer and set timer to 15 minutes. If you don't have a steamer, you can use a steaming rack and a pot or wok.
• While the fish cooks, place marinade in a small saucepan over medium-high heat.
• Add sriracha sauce and stir well.
• Reduce sauce to thicken, about 5-10 minutes.
• When fish is finished, put on plate and pour reduced marinade over fish.
• Garnish with the green onion and serve hot.
• If you can have rice, it will go well with that.

STEAMED WHITEFISH

Steps:

• Butter upper part of fish steamer, arrange cleaned fish in it, season and place over boiling water.
• Cover and steam 15 minutes per pound or until flaky.
• Remove skin before serving.