|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||29%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 0g||1%|
|Total Sugars 1g|
|Vitamin C 2mg||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe for Chinese ginger-soy steamed fish comes from cookbook author Farina Kingsley with permission of Aimee Bianca, YC Media. Kingsley says steaming is a popular Cantonese culinary technique that produces delicious, healthy, and moist foods. It is an especially great way to cook fish, and a healthy one, too.
If you don't have a wok, don't fret; you can steam the fish on a rack in a deep pan that has a lid or in a lidded steamer basket. This steaming technique can be applied to whole fish, not just to fillets as done here. Some dishes, like Chinese pot stickers or dumplings, use a combination of cooking techniques—steaming and pan-frying.
This recipe's sauce uses both light and dark soy sauces, which provide a unique flavor combination. Serve the fish with simple stir-fried green beans and white rice.
For the Sauce:
2 tablespoons slivered fresh ginger
2 clove garlic, minced
3 tablespoons canola oil
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 teaspoon oyster sauce
1 teaspoon toasted sesame oil
1/2 teaspoon granulated sugar
1/2 teaspoon cornstarch
1/8 teaspoon white pepper
For the Fish:
Prepare the Steamer
Place a steaming rack in a wok or a deep pan and fill the pan with 2 inches of water. The water level should be below the steaming rack.
Bring the water to a boil over high heat.
Make the Sauce
Gather the ingredients.
In a small bowl, whisk together the ginger, garlic, 3 tablespoons canola oil, light soy sauce, dark soy sauce, oyster sauce, sesame oil, sugar, cornstarch, and white pepper.
Prepare the Fish
Gather the ingredients.
Place the fish fillets on a heatproof plate suitable for steaming and large enough to hold the fillets in a single layer. Spoon some of the sauce evenly over the fish fillets.
Place the plate of fish on the steaming rack, cover tightly, and steam the fish over high heat for 7 to 10 minutes per inch thickness of fish.
Carefully remove the plate from the steamer and transfer the fillets to a warmed platter. Spoon the rest of the sauce over the fish.
Serve the Fish
Heat the remaining 2 tablespoons of canola oil in a small pan until near smoking.
The best way to determine if your steamed fish is done involves testing it with a fork. Place it in the fish at the thickest point and twist it gently. If the fish is ready, it will flake easily and won't look raw or translucent. When in doubt, cook the fish until an instant-read thermometer registers an internal temperature of 140 to 145 F.
If you don't have a steamer plate as indicated in this recipe, you can still easily make this dish. All you need a shallow pot of boiling water. Place the fish on a wire rack, and insert the rack above the water line in the pot. Place a lid over the pot and keep the water boiling and that will also steam your fish. Similarly, if you have a steamer basket insert that works with your pot, that can also be used.
How to Store Steamed Fish
This fish dish is best refrigerated and eaten within three days of cooking.