Easy Steamed Fish Recipes

Easy Steamed Fish is a quick and nutritious method to prepare fish that keeps its natural tastes and moisture. Steaming fish is a common way of cooking in many cultures since it is fast, low in fat, and retains the delicate flavor and texture of the fish. This approach may be used with a variety of species, including tilapia, sea bass, trout, and snapper. Steamed fish is a simple and healthful dish that emphasizes the fish's inherent characteristics. It's a popular ingredient in many Asian dishes because of its light and delicate flavor.

This dish is good for your health. Fish is a low-calorie, low-fat meal. Recent research has also found that eating fish on a daily basis can reduce the chance of dying from heart disease by one-third. There have also been studies that say eating fish can reduce the chance of prostate cancer, depression, and inflammation (Omega 3 fatty acids are considered on this). This recipe is a simple and healthful way to savor the natural tastes of the fish while adding your own favorite seasonings. It's a quick and easy method to make a light and tasty supper.

Here's a basic recipe for preparing Easy Steamed Fish:

Ingredients:

- 2 fish fillets or whole fish (cleaned and scaled, about 6-8 ounces each)

- 2-3 slices of ginger

- 2-3 cloves of garlic, minced

- 2-3 green onions, sliced into strips

- 2 tablespoons light soy sauce

- 1 tablespoon rice wine (Shaoxing wine) or dry sherry

- 1 teaspoon sesame oil

- Salt and white pepper to taste

- Fresh cilantro leaves for garnish (optional)

- Sliced red chili peppers for garnish (optional)

- Steamed jasmine rice, for serving

Instructions:

1. Prepare the Fish:

   - Clean and scale the fish, and make small slices on both sides to ensure consistent cooking. Remove the scales and guts from entire fish.

2. Season the Fish:

   - Season the fish on both sides with salt and white pepper. Put some ginger slices within the cavity and some on top.

3. Set Up the Steamer:

   - Fill a saucepan or wok with enough water to produce steam to make a steamer. Place a steaming rack or a bamboo steamer in the pot, making sure the rack does not come into contact with the water. If you don't have a steamer, you may use a heatproof plate, a microwave-safe dish on a heatproof trivet, or an upturned bowl inside a big pot with a cover.

4. Steam the Fish:

   - Cover the steaming rack with a lid and steam the seasoned fish over high heat. The cooking time will vary according to the thickness of the fillets or the size of the whole fish:

     - Steam for 6-8 minutes for fillets.

     - Steam entire fish for around 12-15 minutes per inch of thickness, going longer for bigger fish.

   - To see if the fish is done, carefully flake it with a fork; it should readily split and seem opaque.

5. Make the Sauce:

   - While the fish is heating, make a basic sauce. Warm the light soy sauce and rice wine (or dry sherry) in a small saucepan over low heat. Turn off the heat after adding the minced garlic. Set aside the sauce after finishing with a sprinkle of sesame oil.

6. Serve:

   - Remove the fish from the steamer when it is done. Drain any liquid that has accumulated on the plate with care.

   - Garnish the steamed fish with sliced green onions, fresh cilantro leaves, and sliced red chili peppers for spice, if preferred.

   - Pour over the fish the heated soy sauce mixture.

7. Serve Hot:

   - Serve the Easy Steamed Fish immediately with steamed jasmine rice. Enjoy!