I grew up eating steamed fish. It was always whole, meaning it was in one piece from its head to the tail. The meal my grandparents would cook for us when we would go to visit always had a steamed whole fish because it is a symbol of togetherness. My mom would tell us to eat our fish because my grandfather ate a lot of fish and his mind is very sharp. He read newspapers everyday so he knew everything. He also was a chef and loved to eat so he knew where to buy the best tasting foods. Even now at 90 years old with congenital heart disease and two quadruple bypass heart surgeries, his mind is still sharper then ever!
I’ve always been intimidated to cook fish because the process of buying the right fish to cooking it correctly seemed very complex. Now that I have a family, I want their minds to be as sharp as my grandfather’s so I decided to learn. If I can figure it out, you definitely can. To ensure you buy a fresh fish, find a market that sells a lot of fish and has a steady line of buyers. I buy my fish at the local Korean grocery store, Hmart (which sometimes has a line of buyers that is too long!). The freshest fish at the market are the ones swimming in the swim tanks but depending on the selection, it might not be an option for you. I don’t buy farm raised fish so even if it is swimming in the tank I won’t buy it. I also don’t buy fish that is previously frozen. Fresh fish tastes the best. The freshest fish do not have cloudy eyes or a heavy fish smell. Have the market just clean the fish and remind them to keep the head and tail on. Cleaning the fish includes removing the scales and cleaning out the guts. Even though the market cleans the fish, I always rinse it in the sink when I get home.
The hardest part of eating fish for me is having to eat it the same day I buy it. I am a busy working mom who only has time to go to the grocery store once, maybe twice a week, so most of my meals are pre-planned and made from things already in the refrigerator. If I want fish…I am committed to going to the market that day.
Start your steamer. A steamer can be any pot with a secure lid and steaming grate (the metal disc in the middle of the water). The pot must be bigger then the plate your fish will steam on. The lid must be secure enough to create a steam chamber to cook the fish. The steamer in the photo is a wok and a mismatched lid that was secure enough to create the steam chamber.
Fill the pot with water 1/2 inch higher then the grate. Heat the water for your steamer on medium and cover your pot. It needs to be boiling before you place the fish in.
Prepare the ingredients for the marinade by chopping the green onion and garlic, cutting the ginger in thin slivers, cutting some more ginger into round medallions, grabbing a handful of cilantro on the stem plus some off the stem.
Place the ginger medallions 1 inch apart on the top and bottom of the fish. Cover the fish with the stemmed cilantro. The ginger and cilantro will flavor the fish while steaming.
Place at least one piece of ginger inside the fish.
When the water in the steamer is boiling, turn down the heat so the steam won’t burn you, then place the fish on the grate in the steamer. The water must touch the plate to cook the fish.
Put the lid on top and turn the heat back to medium high. From one of my favorite recipe blogs, Steamy Kitchen Steamed Fish recipe, for a 1 lb fish, steam the fish for 12 minutes, add 2 minutes for every additional 1/2 lb.
When the fish is cooked, turn off the heat. You will know it is cooked when the skin has started to tear a little and the meat is exposed. Too much tearing is a sign the fish is overcooked. Crack the lid to release the steam and stop the cooking process.
To prepare the marinade, in a small pot or pan, heat up the fat/oil on medium heat. When it is hot, put in the ginger and garlic. They should instantly sizzle when they hit the fat/oil. Let them flavor the fat/oil for 1-2 minutes and should not turn brown.
Add in the coconut aminos, fish sauce and sesame oil and let simmer for another 1-2 minutes. Add the scallions, salt, white pepper and after 30 seconds, turn off the heat.
Drain all of the liquid from the fish because it has a very fishy smell and taste. The ring around the fish in this picture is from the liquid. Remove the steamed ginger medallions.
Sprinkle the cilantro leaves on top of the fish and then use a spoon to scoop the hot oil marinade all over, including the inside of the fish. Remember to pour some marinade on the cheeks because it is the best meat on the fish. Serve immediately.
| Steamed Whole Fish (without soy sauce) | Print |
- 1 to 1-1/2 pound fresh whole fish with head and tail (scales and guts removed)
- 3 chopped scallions
- 1 tablespoon chopped ginger (can also be thinly sliced)
- 1 tablespoon chopped garlic
- 8 - 12 thinly sliced ginger medallions
- 1 handful of cilantro on the stem (optional)
- ¼ cup cilantro leaves (optional)
- 2 tablespoon oil/fat
- 1 tablespoon coconut aminos
- 1 tablespoon sesame oil
- 1 tablespoon fish oil
- ¼ teaspoon salt
- ¼ teaspoon white pepper
- Start your steamer. A steamer can be any pot with a secure lid and steaming grate. The pot must be bigger then the plate your fish will steam on. The lid must be secure enough to create a steam chamber to cook the fish.
- Fill the pot with water ½ inch higher then the grate. Heat the water on medium for your steamer and cover your pot. It needs to be boiling before you place the fish in.
- Rinse the fish and place on steaming plate with rounded corners.
- Prepare the marinade: Chop the scallions, ginger, and garlic. Slice the ginger medallions. Grab a handful of cilantro with the stems. Remove the leaves from the unused cilantro.
- Place the ginger medallions 1 inch apart on the top and bottom of the fish. The ginger will flavor the fish while steaming. Place at least one piece of ginger inside the fish.
- For additional flavor you can spread the handful of cilantro on top of the fish (optional).
- When the water in the steamer is boiling, turn the heat to low so the steam doesn't burn you and place the fish on the grate in the steamer. Make sure the water is touching the plate. This is the only way the fish will cook. Turn the heat to medium and put the lid on the pot.
- For a 1 lb fish, steam for 12 minutes, add 2 minutes for every additional ½ lb.
- When the fish is cooked, turn off the heat. You will know it is cooked when the skin has started to tear a little and the meat is exposed. Too much tearing is a sign the fish is overcooked. Crack the lid to release the steam and stop the cooking process.
- To prepare the hot oil marinade, in a small pot or pan, heat up the oil/fat on medium heat. When it is hot, put in the ginger and garlic. They should instantly sizzle when they hit the oil/fat. Let them flavor the oil/fat for 1-2 minutes and should not turn brown. Add in the coconut aminos, fish sauce and sesame oil and let simmer for another 1-2 minutes. Add the scallions, salt, white pepper and after 30 seconds, turn off the heat.
- Drain all of the liquid from the fish because it has a very fishy smell and taste. Remove the steamed ginger medallions and cilantro if you have it.
- Sprinkle the cilantro leaves (optional) on top of the fish and then use a spoon to scoop the hot oil marinade all over, including the inside of the fish. Remember to pour some marinade on the cheeks because it is the best meat on the fish. Serve immediately.