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Basket Steamed Fish

 

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by The Team

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Learn How To Achieve a Flakey & Moist Fish Fillet

This is an incredibly healthy, light & delicious way of preparing white fish. The moist heat from steaming helps the fish retain its natural sweet flavour. In 10 -15 minutes, the fish is perfectly cooked and ready to serve on the table with your favourite asian greens.

You can now shop for snapper fillets or other white fish fillets online and recreate this recipe at home. Browse on our website at Manettas Seafood Market – simply enter your suburb and you will see hundreds of products available in your area.

INGREDIENTS

 

Fish

  • 2 x Snapper Fillets (can also use any white fish of your choice)
  • 1/2 cup of spring onions, thinly sliced
  • 1 tbsp of ginger, thinly sliced
  • Salt & pepper to taste

Sauce

  • 2 tbsp soy sauce
  • 1/4 cup of water
  • 1/2 tsp sugar
  • 1 tsp sesame oil
  • 2 tbsp shao xing rice wine
  • 1/2 clove of garlic, grated
  • 1/2 cup of spring onions, thinly sliced
  • 1 small bunch of cilantro (optional)

METHOD

 

Step 1 

Add water into the wok or pot, making sure the bamboo steamer can sit on top of the wok or pot with some space between the water and the steamer. Bring the water to boil.

Step 2

Line bamboo steamer with baking paper and place the fish on the top. Season snapper fillets with salt & pepper, sprinkling spring onions and ginger over the fish.

Step 3 

Place the bamboo basket with the fish on top of the steaming wok or pot with boiling water. Cook for 10 – 15 minutes, checking every couple of minutes.

Step 4 

Heat a small saucepan to medium to high heat. Combine soy sauce, water, sugar, sesame oil, rice wine, garlic and spring onions in a small saucepan. Stirring the suace occasionally until it brings to a sizzling boil. Set aside.

Step 5 

Remove fish from steamer and spoon over the warm sauce. Serve with hot steamed rice and a side of asian greens (bok choy, nappa cabbage, choy sum).

 

Notes:

Fish is done when it flakes easily and is no longer translucent. The fish will continue to cook after you remove it from the heat.

Alternative species: Barramundi, Blue-Eye Trevalla, Mahi Mahi, Bass Groper, Sea Bream.

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