As a busy working mom, finding healthy weeknight meals that my family actually enjoys is always a challenge. That’s why I was so excited when my colleague at Food and Meal shared her simple yet delicious recipe for Steamed White Fish. Given my Indian background, fish dishes have been a part of my culture and meals since childhood. However, steaming fish fillets was an intriguing new technique I couldn’t wait to try at home.
The light, fuss-free cooking method really lets the mild, tender flavor of the fish shine. Not to mention, steaming retains more nutrients compared to frying or heavy sauces that can make fish too rich and heavy. I decided on sustainable cod or halibut fillets for their versatility and flaky texture that holds up beautifully when steamed. Serving the fish over a bed of aromatic coconut rice or lentils along with steamed veggies makes for a complete, satisfying meal.
What I love most about this recipe though is how customizable it is to suit your tastes or what you have on hand. Play with citrusy or savory aromatics like lemon grass, lime leaves or garlic in the steaming liquid. Spice it up with chilies, galangal and lemongrass for more exotic Southeast Asian flavors. Or keep it simple and let the delicate flavor of the fish be the star. No matter how you choose to prepare it, I hope you and your family enjoy this light, nourishing Steamed White Fish recipe as much as mine does!
Classic Steamed White Fish Korean Recipe
CLASSIC STEAMED WHITE FISH
Equipment
Ingredients
- 4 ounce white fish fillets, like flounder, sea bass, or red snapper
- 2 tablespoons soy sauce or gluten-free soy sauce
- 1 tablespoon mirin
- 1 tablespoon very finely sliced peeled fresh ginger
- 1 tablespoon very finely sliced scallion
- 1 teaspoon toasted sesame oil
Instructions
- Pat the fish dry with paper towels.
- In a small bowl, mix the soy sauce, mirin, ginger, scallion, and sesame oil.
- Drizzle the sauce mixture over the fish pieces.
- Put the fish in a steamer over boiling water and steam, covered, for 7 to 8 minutes, or until the fish is opaque and starts to flake.
- Serve immediately.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Baking the Classic Steamed White Fish: An Oven Method
Embark on a delightful culinary adventure by preheating the oven to 375°F. Clean and prep the fish, seasoning it lightly with salt. Create a flavor-packed garnish of spring onions, chilies, garlic, and ginger. Whisk soy sauce and sesame oil, coating the fish in this aromatic blend. Bake covered with foil for 15-20 minutes until the fish flakes easily. Drizzle with remaining sauce, garnish, and revel in a perfectly baked fish, a harmony of flavors and textures.
Serving Suggestions
Elevate your culinary experience with a delectable serving of steamed white fish, artfully prepared to perfection. The moist and flaky texture of the fish, seasoned with a hint of salt, sets the stage for a culinary symphony. For a well-rounded meal, consider pairing this succulent dish with a side of vegetable maki, offering a refreshing crunch and vibrant flavors. Alternatively, opt for a slice of spinach quiche, providing a savory interplay of textures and tastes. To start your meal on a comforting note, delve into a warm bowl of clear onion soup, or embrace the subtle sweetness of pumpkin porridge for a nutritious twist. Conclude your culinary journey on a sweet note with the petite delights of caneles tea cakes, adding a touch of elegance to your dining experience. Let this harmonious ensemble transform your dining table into a haven of flavors, where each dish complements the steamed white fish, creating a memorable and satisfying feast for the senses.
Cooking Tips
When prepping the fillets, I learned that thinner cuts like tilapia, sole or cod work best, as thicker fish can dry out when steamed. I also realized the importance of an aromatic poaching liquid to boost flavor. After arranging the seasoned fillets in a single layer in my steamer basket, I poured a fragrant broth made with white wine, lemon, herbs and spices underneath.
As soon as I caught a whiff of the savory steam wafting from the pot, my anticipation grew. I gently peeled back the fillets after 10 minutes, thrilled to see they turned out moist, flaky and succulent. The subtle infusion of flavors from the steaming liquid was the perfect complement without overpowering the fish. Even my fish-shy daughter devoured her serving!
List of 5 FAQs of Classic Steamed White Fish
- What fish is good for steaming? Steaming is ideal for white fish varieties like cod, halibut, or sole. Their mild flavors and delicate textures are well-suited for this cooking method.
- Is steamed white fish healthy? Absolutely! Steaming preserves the fish’s nutrients, and it requires minimal added fats, making it a healthy cooking option. It retains the natural flavors without compromising on nutritional value.
- What is a nice fish to steam? A classic choice is cod, known for its flaky texture and mild taste. However, other options include halibut, sea bass, or tilapia, depending on your personal preference.
- How long should I steam my fish? Steaming times vary based on the thickness of the fish. As a general rule, steam for about 8-10 minutes per inch of thickness. The fish is done when it flakes easily with a fork.
- How do I ensure my fish doesn’t turn out too dry? Steaming or baking fish can sometimes make it dry, especially if overdone. Keep an eye on the cooking time and always keep it covered to trap moisture.
- Can I use frozen fish for this recipe? While fresh is best, you can use frozen fish. Ensure you thaw it properly, preferably in the refrigerator overnight, to maintain texture and flavor.
- What other types of fish can I use? While white fish is traditional, feel free to experiment with others like salmon or trout. Remember, cooking times may vary depending on the fish’s thickness and type.
- Is there a vegetarian alternative? For a vegetarian twist, you can use tofu or tempeh. Adjust the cooking time accordingly and infuse the flavors similarly.
- How to store leftovers? Store any leftovers in an airtight container and refrigerate. Consume within 2 days for the best taste and texture. To reheat, gently steam or microwave, avoiding overcooking.
Conclusion
When prepping the fillets, I learned that thinner cuts like tilapia, sole or cod work best, as thicker fish can dry out when steamed. I also realized the importance of an aromatic poaching liquid to boost flavor. After arranging the seasoned fillets in a single layer in my steamer basket, I poured a fragrant broth made with white wine, lemon, herbs and spices underneath.
As soon as I caught a whiff of the savory steam wafting from the pot, my anticipation grew. I gently peeled back the fillets after 10 minutes, thrilled to see they turned out moist, flaky and succulent. The subtle infusion of flavors from the steaming liquid was the perfect complement without overpowering the fish. Even my fish-shy daughter devoured her serving!
Hi! I'm Nazia of ‘Nazia Cooks’, a self-taught baker and cook residing in Chennai. Rooted in the rich South Indian culinary landscape, my palate has expanded to embrace global flavors. I revel in crafting fusion dishes, melding traditions to birth unique tastes.