5 Easy Ways to Cook Steamed Fish with Chinese Inspired Flavours

Some Steaming Thoughts First

Cooking in the gentle moist heat of steam is wonderful. It helps the food retain its flavour and doesn’t dry foods out as easily as cooking in a harsher heat might.

The Ingredients

• 4 x 100g rockling (or blue eye, rockling, snapper, whiting, barramundi, mahi

mahi)

• 2 tablespoons of water

• 2 tablespoons of shao hsing wine (or use dry sherry or brown rice vinegar)

• 2 1/2 tbsp soy sauce

• 1 1/2 tsp sesame oil

• 2-3 tbsp very thinly sliced ginger, julienne

• 1/8 tsp freshly ground pepper

• 1/2 cup thinly sliced spring onions, julienne

• Handful of coriander leaves, washed & dried

The 5 Easy Ways

1 Add 2-3 inches of water to the bottom of a steamer and bring to a boil.

Meanwhile, place the fish on a plate that you know will fit inside the steamer,

leaving enough of a gap for the steam to come up through the bamboo (2

pieces of fish fit on my plates so I add another bamboo steamer on top for

additional pieces of fish – bamboo steamers are generally sold with 2-3 tiers).

2 Combine the water, wine, soy sauce, sesame oil and pepper in a small bowl.

Spoon the sauce over fish & be sure to get every last bit. Top with 2/3 of the

ginger and steam for approximately 8 minutes, depending on thickness of the

fish.

…

3 Two minutes before the final cooking time for your fish, add some washed

Chinese cabbage leaves to the steamer to be later served with your fish.

4 Remove from steamer and spoon over the warm sauce. Top fish with the

remaining ginger, reserved spring onions and the coriander leaves.

5 Serve immediately with brown rice and a side of stir fried vegetables or

shredded cabbage or simply with the steamed cabbage.

And here’s the finished product. Enjoy!

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