STEAMED FISH
When I crave fish and feel the need to start eating healthy, this is my go to dish. It's very easy to make and so delicious! My dad does a lot of fishing in the summer, so we have a regular supply of Bass, Drummer, Bigmouth, or trout (though I don’t recommend trout for this dish, the meat is too flaky). There's nothing like fresh fish, so ask your fishmonger for recommendations.
1 Whole fish cleaned or 2 large filets (Flounder, Bass, Red Snapper or any fish you like, preferably one that has firm flesh)
4-5 kaffir lime leaves
1/2 yellow onion, sliced into fourths
1” piece of ginger, cut into thirds
Toppings:
3” piece of ginger, peeled and julienned
2 green onion stalks, julienned
1/2 bunch of cilantro, chopped into inch long pieces
Sauce:
4 cloves of garlic, peeled and sliced
3 TB oil
1 1/2 TB sugar
1/3 cup of Golden Mountain Seasoning sauce or regular soy sauce
1/2 cup of water
optional: 3 Thai chilies, quartered
Prepare all herbs and vegetables as instructed. Set aside.
Tear off two pieces of aluminum foil large enough to cover the fish. Layer the onion, lime leaves, and ginger pieces on the foil. Place the fish on top and wrap the foil around it. Use the second piece to completely cover the fish.
Steaming options:
I use a metal steamer pot similar to the Chinese bamboo steamers. If you have either one, place the packet directly on the steamer and steam for 20-25 minutes. If you don’t, here are some options:
1. If you have the sticky rice basket and pot, you can place the fish packet into a ceramic bowl and put it in the basket. Add 5 cups of water to the bottom pot. Make sure you put a lid on it, steam for 20-25 minutes on high.
2. Or you can ‘steam’ it in the oven. Set the oven to 400 F. Place the fish packet in a large Pyrex casserole. Add enough water to come a third of the way and put a lid on the Pyrex. Place it in the middle rack and steam for 25-30 minutes. Check it a few times to make sure the water hasn’t completely evaporated (it shouldn’t, but just in case).
Sauce:
Start the sauce 5 minutes before the fish is done steaming. In a medium saucepan, sauté the garlic and chilies until its golden (be careful here, there have been times where an errant chili seed came flying very close to my eyes). Add the Seasoning/soy sauce and sugar, stirring constantly. Once the sugar has dissolved pour in the water and cook for another minute or so. Taste the sauce, the flavor should be a little bit intense, the steamed fish and rice will balance it out; adjust the flavor as needed. With the heat still on, throw in the julienned ginger and cook for 10-15 seconds to bring out the flavor of the ginger. Take the pan off the heat and set aside.
Gently unwrap the fish from the foil. Be careful, it’s steaming hot! Pick out the ginger and lime leaf pieces, drain and toss the juice from the packet. Slide the fish and onions from the packet onto a large serving platter. Pour the sauce slowly over the fish, and sprinkle the green onion and cilantro over it. Serve with steamed rice.
