Sizzling Steamed Fish
Sizzling Steamed Fish – my take on the famous Steamed Ginger Scallion Fish, is delicious, easy to prepare and ready in 12 minutes. It’s sweet, filled with umami, with a little spice to heat things up!
A whole fish is steamed with some fresh mushrooms and topped with ginger strips; before adding more toppings such as the classic spring onions, followed by carrot and chilli for additional colour – before dousing the dish in a small amount of hot oil for fragrance. Delicious!
Serves 4 adults.
What is Sizzling Steamed Fish?
Steamed fish cooked with mushrooms and ginger, then topped with vegetables cut into strips, before carefully and slowly pouring smoking hot oil over it. The result is a loud, sizzling and crackling sound as oil meets moisture; quickly cooking and softening the vegetables and adding a richness to the gravy.
This dish utilizes the concept of pouring hot oil over thinly cut vegetables to cook them rapidly over the steamed fish. This releases the ginger and spring onions’ aroma to whet the appetite.
However, this recipe adds in mushrooms as the fish steams to release umaminess; and once the fishy water is discarded, ginger for additional fragrance. Vegetables such as the classic spring onions, and newer ones like carrots, spring onions and chilli are used as colourful toppings. They soften a little as the smoking oil is poured over them, cooking slightly; thus becoming crunchy and very fragrant to enjoy with the fish.
Ingredients
Utensils
- Chopping board
- Sharp kitchen knife
- Strainer
- Measuring cup
- Wok
- Steamer
- Steaming plate
- Steamer Clamps
- Saucepan
Tips
- Even after being sliced thinly, the mushrooms still need as much time to cook as the fish.
- Use a steam clamp to remove the plate from the steamer, as the plate will be too hot to remove with the bare hands.
- Do not pour out the fishy liquid released as the fish cooks back into the steamer. Otherwise, the fish will absorb the fishy smell later – which will affect the taste.
- Be very careful when pouring the hot oil, as it will splatter when it comes in contact with moisture from the fish and vegetables.
- Ensure to watch the video to see exactly how I made it!
Storage Instructions
This Sizzling Steamed Fish is best enjoyed immediately after cooking or within the day. As steamed fish is a very delicate dish, I do not recommend storing it in the fridge.
It is also not recommended to store in the freezer as the ice crystals would change the texture of the flesh after it is thawed.
Similar Recipes
- Smooth, Silky Steamed Eggs
- Braised Scallops with Broccoli and Shiitake Mushrooms
- Clear Pumpkin Soup with Watercress
Sizzling Steamed Fish
Equipment
- Chopping Board
- Sharp Kitchen Knife
- Steamer
- Steamer Clamp
- Heat-Resistant Plate for Steaming
- Saucepan
- Measuring Cup
Ingredients
- 800 g fish, whole, tilapia
- 1.5 tsp salt
- 45 g shiitake mushroom, fresh, sliced thinly
- 80 ml water
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 25 g ginger, cut to thin strips
- 25 g spring onion, cut to thin strips
- 18 g chilli, cut to thin strips
- 35 g carrot, cut to thin strips
- 60 ml cooking oil, unscented
Instructions
- Prepare a steamer over medium heat. Fill it with water and cover the lid. Let it come to a rolling boil.
- Marinate the fish with salt in 3 parts – 0.5 tsp on each side, and the stomach, spreading it evenly through the scores and all over the fish.
- Place the fish on the steaming plate. Sprinkle the sliced mushrooms all over the fish. Add 2-3 pieces into the stomach.
- Carefully place the steaming plate into the steamer once the water is boiling vigorously. Cover the steamer and let the fish steam for 5 minutes.
- Next, mix 80ml of water, light soy sauce, and sesame oil in a measuring cup. Set it aside.
- After 5 minutes, open the cover. The fish should have changed colour, and there should be some liquid released by the fish. With a steam clamp, carefully remove the steaming plate from the steamer. Drain the fishy liquid into another bowl, and place the steaming plate back in the steamer.
- Slowly pour the mixed sauce all around the fish and in between the crevices.
- Sprinkle the ginger strips all around the fish. Cover the steamer and let it steam for 3 minutes
- Remove the steaming plate from the steamer and switch off the heat.
- Sprinkle the spring onions, chilli strips and carrot strips all over the fish.
- In a small saucepan, heat the cooking oil over medium heat for about 2 minutes, or until smoking hot. Switch off the heat, and carefully pour the smoking hot oil all over the vegetables and the fish.
- Serve immediately.
Video
Notes
- Even after being sliced thinly, the mushrooms still need as much time to cook as the fish.
- Use a steam clamp to remove the plate from the steamer, as the plate will be too hot to remove with the bare hands.
- Do not pour out the fishy liquid released as the fish cooks back into the steamer.
- Otherwise, the fish will absorb the fishy smell later – which will affect the taste.
- Be very careful when pouring the hot oil, as it will splatter when it comes in contact with moisture from the fish and vegetables.
- Ensure to watch the video to see exactly how I made it!