Knowing how much importance steamed fish carries, what should we do to ensure it’s cooked properly? We talked to chef Lung Fie Hung, Chinese executive chef of the InterContinental Grand Stanford Hong Kong, about his secrets in making an enticing plate of steamed fish.
A live fish should have a shiny body with sharp colors and be animated in terms of eye expression and movement. Don’t choose the ones with damages on the body or fins, as it’s the sign for pressure, fight or sickness, all of which affect the quality of the meat.
Touch the piece of fish meat lightly to test its freshness; see if it bounces back when pressed. If you have an oversized fish that can’t fit into the wok, consider chopping it up and steam it plain or with soy sauce.
I once got brought a fish home weighing six patties, and we prepared it several ways. But considering many modern home kitchens are small and under-equipped, and it’s nearly impossible to find seawater to keep the fish alive, I’d rather ask the fishmonger to help.
Score the back and the belly of the fish, and pierce some holes on its body. Plain steaming: steam fish with only spring onion, chicken oil and fermented black soybean sauce, it's suitable to most fish.
Traditional method: steam with sliced shiitake mushrooms, meat, dried mandarin peel and ginger. The refreshing citrus notes help eliminate the muddy tastes in the fish.
The chopsticks and spring onion under the fish are the key for steam circulation. Putting chopsticks and spring onions under the fish helps achieve this goal.
Chicken oil gives the fish a smooth texture and lavish fragrance. The steamed fish at the restaurant isn’t much different from the ones you make at home.
The loss of hot air and drop of temperature are enemies to delicious steamed fish. The flesh at the core sticking to the bones was a sign of precise cookery.
If you realize the fish isn’t steamed enough when it is served on the table, the only solution is to reheat it. Such a situation is less than ideal, because this would unavoidably weaken the original flavor and sweetness of the fish.
Take the juice left by the steamed fish and add 1.5 parts of soy sauce and a bit of sugar. Heat it up and pour the sauce over the fish covered with spring onions.
This homemade blend beats your store-bought seafood soy sauce any day of the week. Star snapper, rudder fish, Napoleon fish, wild red grouper, wild tiger grouper, black barred morning and oriental sole are almost unattainable nowadays.
This article was written by Clarence Chan and translated by Vincent Lung. Cut a few times on the both sides of the fish surface.
Rub salt, wine and marinate on both sides of the fish for 2 minutes. Add some scallions, oyster sauce, light soy sauce, starch, white sugar and some water together in a bowl.
After steaming for 15 minutes, pour out the water in the plate. Put the sauce on the fish, cover the pot, and steam for 2 minutes.
After steaming for 15 minutes, pour out the water in the plate This Steamed Group Fish, or , originates from a story of lateness.
A lot of times it has caused me no end of annoyance and I have always been of the opinion that being late a bit and a good worker balances out (even upends! ) So, oops, it's late, gotta go, grab my little girl, get her dressed and brushed, and off we go down the busy Hong Kong streets to the local wet market to see what the catch of the day is.
The thing about wet markets is that they close pretty early, around 7 parish, or even earlier if they sell out their wares for the day (more likely of the fresh seafood vendors). We arrived at the wet market to discover most of the fresh seafood vendors closed already.
Just then the owner of the shop, a talkative luxuriantly mustachioed man, passed by carrying in some styrofoam boxes. A quick recognizing glance at us (, or regular customers still carries a lot of weight at places like the wet market) and he grunted out a price which was ridiculously super low for super-duper fresh group.
I like going to the wet market for the super deals when we can get them and also just as much because it feels like such a human, living place. My little girl has received everything from Chinese New Year's candies to tummy ache medicine from the gruff but kind shop owners there.
Take your 7 quarter sized slices of ginger and tuck 2 or 3 into the gut cavity and place the rest all over the top of your fish. When water is boiling, carefully put your fish (on plate) in the bamboo steamer or in the wok on top of stainless steel stand×.
To check if the fish is cooked look for eyes popping out and the side fins to be raised. If fishy or bitter discard. In small pan, add 1 tbsp reserved fish juice (if any), chicken stock, soy sauce and sugar and stir vigorously over low heat until sugar melted and sauce is slightly reduced.
Sprinkle slivered ginger first, then the shredded spring onion over the fish evenly. The oil will slightly cook the spring onions and ginger, releasing their fragrant aromas to complement the steamed fish.
The only difference for this preparation will be the large size of this particular group fish (approx 13-14 inches long). *If your bamboo steamer doesn't fit your fish, use a stainless steel stand (available at all Chinese kitchenware stores) inside your wok with 2-3 inches of water, laying out the fish on a dish that goes on top of the stand.
The texture is tender, the meat tastes like crab meat, and the sauce is of divine quality. Here is the exact recipe of what we ate at the humble fishing village that is fit for the king.
All you need is to follow the seven simple steps, and you will have a fantastic meal in your comfy home, just like what we had it at the fishing hut of the village. I may receive commissions for purchases made through links in this post.
However, it may not be very stable) An oval shape stainless steel plate (Metal is excellent heat conductor and is best for steaming fish. Now follow the four simple steps to dish out the best possible steamed fish ever on your dinner table in less than 30 minutes.
Pour some hot water over the entire fish with a ladle a few time. Bring the water in the wok to a boil. Place a stalk of spring onion on the plate, and one chopstick (or a metal spoon) at the middle of the plate. Place the fish on top of the chopstick (This is to create space between the fish and the plate to ensure even cooking by the steam.
)Apply some Shooting wine to the fish (optional, but that is what most Chinese chefs do in the restaurants.) Steam over HIGH HEAT, LID-ON, UNOPENED for 8 minutes.
Blend the ginger, shallots, spring onions and bird’s eye chili with an electric blender. Spread the ginger paste on the fish. Garnish with spring onions and chili.
(Refer to the note section below for exact timing, ) Discard the water in the plate after steaming. You may encounter some other steam with ginger paste recipe are yellow instead of greenish.
The similar ginger paste from China and Hong Kong do not include chili. People who stay in South-East Asia like to add bird’s eye chili into a vast variety of dishes, including steamed fish.
It is a combination of soy sauce, spring onions, ginger, sesame oil, and shallots. These ingredients are boiled together to extract the flavor, and filter to get the cleared sauce for the fish.
Steamed fish Teacher style The characteristic of steamed fish Teacher style is the inclusion of tomatoes and Chinese salted mustard vegetables . The ingredients are all cook together (as in the ginger sauce in this recipe) and pour onto the fish.
You can imagine the flavor stand apart from the other fish sauces, as a result of using leek pickles , chili paste, plum sauce, fermented soybean and Sichuan peppercorn. My first cookbook which is scheduled to complete in next year will include the recipe for steamed fish with fermented soy bean and Teacher style.
I regularly use a kitchen thermometer to ensure the fish is just cooked, but not overly done. It should be just right when you insert the kitchen thermometer to the thickest part of the flesh and get a reading of 140 °F/60 °C.
When it reaches this temperature, stop steaming and remove it from heat immediately. Therefore, the sauce should only play a supporting role in this recipe- not too strong and overpowering.
We all know that fish contain an abundance of omega-3, which is heart protective and reducing our bad cholesterol. However, high heat such as frying and canning can destroy omega-3 and other vitamins.
Therefore, the freshness of the fish is the single most important point to the success of this dish. The eyes are like the crystal ball, accurately predict how fresh the fish is.