How to make

Steamed Fish

Fresh Fish!

This dish is extremely healthy, simple to make and also very cheap!

What you need.

  • Steamer (A wok with a lid, or a ricecooker is fine)
  • Steaming stand (if using an improvised steamer) - this is basically anything that will support a plate above the water level.
  • Medium sized fish eg Trout, Tillapia, Garoupa. Make sure the fish is scaled and gutted! (If bought from a supermarket it probably will be already - otherwise your fishmonger will do it for you if you're unsure how to).
  • Salt
  • Ginger
  • Garlic (optional)
  • Thin Soya Sauce sometimes called light soya sauce)
  • Spring Onions
  • Vegetable Oil

    Directions.

  • Bring the water in the steamer to a boil. Place the fish on a plate above the water on a steaming stand if using a wok or other large pan.
  • Slice enough thin pieces of ginger (thinner than match sticks) to be able to sprinkle liberally over the fish. Also cut 5 or 6 spring onions into thirds and then slice thinly lengthways. You should end up with lots of extremely thin slivers of spring onions about 2-3 inches long. There should be enough to cover the fish.
  • Sprinkle a generous amount of salt all over the upper surface of the fish and then do the same with the ginger.
  • Cover the fish with another plate of the same size of use cling film - Do not pierce the clingfilm! (Note, this step is only necessary if you suspect that the condensation will drip down onto the fish - if the lid for your steamer is curved like a rice cookers you probably don't need to worry)
  • Place the fish in the steamer and steam for about 15-20 minutes.
  • You can check the fish is cooked properly by inserting a kebab stick or thin knife into the centre of the body. The meat should not stick to the wood or knife.
  • Heat a ladle full of oil to a sizzling hot temperature and pour over the length of the fish - you should hear the fish crackle as you do this! You could also fry some garlic into the oil for flavour.
  • Cover the fish with your sping onions and sprinkle plenty of soya sauce over it. (Note that this is the traditional method - I prefer to put my spring onions on before I add the oil so they are slightly cooked.)
  • Your steamed fish is now ready to serve! It is usually eaten with plain boiled rice.

    Fresh Fish!





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