As promised, here is the recipe for the steamed fish that I mentioned in my last post. A note about the fish: any flaky fish will do. I used tilapia (above), but flounder, grouper, sea bass (if you can find an environmentally friendly source), or snapper are also good choices. Also, this dish is usually made with a whole fish (as the recipe calls for) but filets work too — though you won’t need to cut slits in filets, FYI. It’s a very easy recipe, and even easier if you have a gigantic steamer like I do. If you don’t, simply invert a heavy (preferably flat-bottomed bowl) in a large stock pot, fill the pot with 2 inches of water, and place a large colander on top of the inverted bowl. Voila! You have yourself a fish steamer.
Liz’s Yummy Steamed Fish Recipe
1 fish or fish filets (at least 1 lb)
1/4 – 1/2 cup Chinese cooking wine (michiu)
1-2 Tbsp peanut or vegetable oil
2-3 Tbsp thinly sliced ginger
1/2 cup chopped green onions
6 Tbsp soy sauce
2 tsp sugar
1/2 Tbsp chili garlic sauce (more or less, to taste)
3 Tbsp water
- Cut slits along the body of the fish on both sides. Marinate fish in cooking wine for 5-10 minutes. Flip fish over to marinate the other side for another 5-10 minutes.
- Steam the fish. For a 2 pound fish, steam for 7 minutes or until the meat starts to separate from the bone. Remove the fish from heat and transfer to a large plate.
- Mix the sugar, soy sauce, water, and chili garlic sauce together and set aside.
- Heat oil in a small sauce pan over medium high heat. Fry ginger and green onion until brown and fragrant.
- Add soy and sugar mix to the ginger and green onion. As soon as sauce boils, pour over steamed fish.
- Garnish with long pieces of cilantro, if desired. Serve over rice.