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Sizzling Steamed Fish

Somjit Najaireeb
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!
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Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course, Side Dish
Cuisine Asian, Chinese
Servings 4
Calories 343 kcal

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.

Notes

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!

Nutrition

Calories: 343kcalCarbohydrates: 4gProtein: 41gFat: 18gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 100mgSodium: 989mgPotassium: 709mgFiber: 1gSugar: 1gVitamin A: 895IUVitamin C: 1mgCalcium: 23mgIron: 1mg
Keyword cny dish, easy, ginger fish, steamed fish
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