Introduction
Chinese steamed fish with ginger shallot sauce is a delightful and healthy dish that highlights the natural flavors of fresh fish. This traditional preparation is not only easy to make but also brings an authentic taste of Chinese cuisine to your dining table. Steaming the fish helps to retain moisture and flavor, making it a staple for many home cooks. The combination of ginger and shallots creates a fragrant sauce that perfectly complements the delicately cooked fish, making it a must-try for seafood lovers.
Detailed Ingredients with measures
– Whole fish (such as snapper or trout) – 1 (about 700g / 1.5 lbs)
– Fresh ginger – 3 slices
– Shallots – 2, finely sliced
– Spring onions – 2, for garnish
– Soy sauce – 2 tablespoons
– Sesame oil – 1 tablespoon
– Salt – a pinch
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 2-3 servings
Detailed Directions and Instructions
Prepare the Fish
Rinse the fish under cold water and pat it dry with paper towels. Make a few diagonal cuts on each side of the fish to help with even cooking and flavor absorption.
Prepare the Aromatics
Peel and thinly slice the ginger and garlic. Slice the shallots thinly as well. Set aside.
Prepare the Steaming Setup
Fill a large pot or wok with water and bring it to a simmer. Place a steaming rack or a plate that can withstand heat inside the pot or wok.
Season the Fish
Place the fish on a heatproof plate and season it with salt. Lay the sliced ginger, garlic, and shallots over the fish, both inside the cuts and on top.
Steam the Fish
Carefully place the plate with the fish on the steaming rack or plate in the pot. Cover and steam for about 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
Prepare the Sauce
While the fish is steaming, heat oil in a small pan over medium heat. Add the remaining ginger and shallots and sauté until fragrant and slightly golden. Add soy sauce and sesame oil, stirring to combine.
Finish the Dish
Once the fish is done, carefully remove it from the steamer. Pour the hot ginger shallot sauce over the fish and garnish with chopped fresh cilantro and additional sliced shallots if desired.
Notes
Fish Selection
Choose a whole fish such as snapper or tilapia for best results. Ensure the fish is fresh for optimal flavor and texture.
Steaming Equipment
Ensure you have a steaming rack or heatproof plate. If you don’t have these, you can use a regular plate, but be cautious of the steam.
Serving Suggestions
Serve the fish with steamed rice and stir-fried vegetables for a complete meal.
Flavor Adjustments
Feel free to adjust the amount of ginger and garlic according to your taste preference. You can also add chili for heat if desired.
Cook techniques
Steaming
Steaming is a gentle cooking method that retains moisture and flavors. To steam fish, place it in a steamer basket or on a heatproof plate and cook over boiling water. This technique ensures tender and flaky fish.
Marinating
Marinating the fish enhances its flavor. A simple mixture of soy sauce, ginger, and shallots is ideal. Allow the fish to marinate for at least 15 minutes to absorb the flavors before cooking.
Preparing the sauce
The ginger shallot sauce can be prepared by sautéing minced ginger and shallots in oil until fragrant. This adds depth to the fish’s flavor and should be drizzled over the steamed fish just before serving.
Using fresh ingredients
Always opt for fresh fish and ingredients. Fresh fish will have a pleasant smell and firm texture, while fresh ginger and shallots enhance the overall taste of the dish.
Serving
Serve the steamed fish immediately after cooking, garnished with fresh herbs or sliced chilies for extra flavor and presentation.
FAQ
What type of fish is best for steaming?
White fish like snapper, cod, or sea bass are excellent choices for steaming due to their delicate texture and mild flavor.
Can I use frozen fish?
Yes, but it’s essential to thaw the fish completely before marinating and cooking to ensure even cooking.
How long should I steam the fish?
The steaming time depends on the thickness of the fish. Typically, it takes about 8-12 minutes for a whole fish or fillets.
Can I make the sauce in advance?
Yes, you can prepare the ginger shallot sauce in advance. Store it in an airtight container in the refrigerator until ready to use.
What can I serve with steamed fish?
Steamed fish pairs wonderfully with steamed rice and sautéed vegetables or a light salad for a complete meal.
Conclusion
Steaming fish is a healthy and delicious cooking method that retains the natural flavors and moisture of the fish. The addition of ginger and shallots enhances the taste, creating a savory and aromatic dish that is perfect for any occasion. This Chinese steamed fish recipe showcases how simple ingredients can elevate a meal, making it not only nutritious but also very satisfying.
More recipes suggestions and combination
Steamed Fish with Soy Sauce and Garlic
A variation of the classic recipe, this combination uses soy sauce and minced garlic for a deeper umami flavor.
Herbed Steamed Fish
Using fresh herbs like cilantro and parsley adds a bright, fresh note to your steamed fish, complementing the natural fish flavor beautifully.
Spicy Steamed Fish
Add sliced chili peppers or a chili paste to the ginger and shallot mixture for a spicy kick that enhances the overall taste of the dish.
Citrus Steamed Fish
Incorporate lime or lemon slices on top of the fish before steaming for a zesty flavor that brightens the dish.
Vegetable Medley above the Fish
Place assorted vegetables like bok choy, carrots, and mushrooms on top of the fish before steaming to create a balanced meal in one dish.
Asian Style Steamed Cod
Substitute the fish with cod fillets and pair with Asian seasonings for a twist on the traditional recipe.