Above: Chinese Steamed Rockfish
What you’ll learn:
- Essential fish picking calisthenics to maximize your potential
- Highly effective fish-picking strategies
- The ideal way of steaming fish
When I go home to visit my Mom, I always ask for this dish, Chinese Steamed Fish. Mom lives in Los Angeles, where there is an Asian market on every street corner. Most have live fish tanks where you can choose which lucky fella gets to come home with you for a dinner date. Steaming is the purest and the most delicious way to cook fresh fish. We top it with soy sauce, cilantro, ginger, green onion slivers, and pour sizzling hot peanut oil all over the fish. You’ll taste the delicate, sweet flavor of the fish.
“Pick out your own fish to slaughter!?” you ask, squeamishly? Absolutely. My Asian friends know the routine. You arrive at the market early in the morning, when you are most alert and the fish are happy, having just eaten their breakfast. Stand in front of the fish tank.
But hold it.
Before you even start looking at the fish, you must do some simple, but essential calisthenic exercises to maximize your fish-picking-potential.
Chinese Steamed Fish Picking Calisthenics
1) First, stand tall, feet shoulder-width apart. Arms up over head and and stretch leeffffttttt. Now riiiiigggghhhhtttt. Good. This helps you warm up and be limber. You may run in place for 30 seconds.
2) Eyes straight ahead, hands to hips. Without moving head, eyes look left. right. straight. circles now. counterclockwise. Perfect. This helps your eyes follow your desired fish in the tank. Because you know. Fish move around.
3) Dominant arm up, pointer finger out and in a relaxed yet confident manner, point left. right. up. down. wiggle. Come on, feel it. Make it burn! Do a little John Travolta move. This exercise help flex your pointer finger to point out desired fish to your fishmonger as the fish swims around trying to avoid you. Yes, you’ll look stupid, but you’re a foodie and you’ll do anything for the freshest fish. Alright. Now you are ready, my friend.
Chinese Steamed Fish-Picking Strategies
The best way to describe how to pick a good fish is to compare it to picking up a guy at a bar.
Rule #1. Don’t pick the ones that are passed out at the bar. The upside down ones are deadbeats. duh!
Rule #2 Don’t pick the super fast with jerky movements either, he’s way too nervous, excited and will (ahem) too early. The courtship will be over before you even know it and you’ll be left totally unsatisfied.
Rule #3 Don’t pick out the biggest, most muscular fish. He’s too busy checking himself out in the reflection of the tank to even notice you anyways. His muscles are too tough and you’ll be chewing ’til next November.
Rule #4 Go for a fish that is relaxed, laid back, confident and having a good time. Nice skin, not too flashy, no body piercings and kind eyes. Because a happy fish is a good eating fish. All them endorphins in its little body makes his meat sweet.
So, lets say you live in Florida, the sunshine state that is surrounded…not 1…not 2…but 3 sides with water that is abundant with seafood…..but your markets don’t have live fish tanks and all they sell is defrosted fillets. No worries. just use those fillets, but talk to your fishmonger to make sure those fillets haven’t been sitting in the case for days. You want as fresh as possible…unless you’re in Florida you’ll just ask for “just defrosted” fillets. Better yet, see if they have any fillets still frozen. Look in the freezer case. Ok, I know, I’m bitching…but come on Florida – don’t be squeamish about live fish!!
Chinese Steamed Fish Recipe
Ingredients
- 1 pound whole fish (or fillets 1" or thicker) yields the best results
(A)
- 4 stalks scallions - cut into 3" lengths
- 3" piece of ginger - slice into "coins"
- small bunch of cilantro
- 1 1/2 tablespoons Shaoxing wine to pour on fish prior to steaming (or any cooking wine like dry sherry)
- salt & pepper
(B)
- 2 tablespoons rough chopped cilantro
- 1 teaspoon sesame oil
- 2 tablespoons soy sauce
- 1/2 teaspoon sugar
- 1/4 teaspoon salt + 1/4 teaspoon white pepper (or black pepper if you don't have white)
- fresh chilli - thinly sliced (optional)
(C)
- 2 stalks scallions - cut into 3" lengths
- 2" piece of ginger - finely julienned to the skinniest, thinnest strips you can possibly manage without a microscope
- 2 tablespoons cooking oil
Instructions
- Equipment: shallow pan to hold fish & large pot or wok for steaming. If you don't have a fancy steamer or steamer insert, take a shallow-ish bowl and invert to use as a stand. Or...3 shot glasses inverted.
- Clean & Stuff: Clean your fish, pat dry. Season generously inside and out with salt and pepper. Take half of (A) and stuff inside the fish. If you are using fillets, skip this.
- Make your bed: Take the other half of (A) and lay it in a shallow pan. If using fillets, just use all of (A) for the bed. Lay the fish on top of the bed. If fish is too long, cut in half. Pour 1 1/2 tablespoons Shaoxing wine on top of the fish.
- Steam: Add 2" of water to your large pot, cover and boil. When it is boiling, uncover and wipe the inside of the cover clean of any condensation (all this condensation will drip back down on your fish, diluting the flavor) Put your fish pan inside, propped up with a small inverted bowl.
- Steam the fish on medium (see below for cooking times).- Whole fish 1 lb: check at 12 minutes, add 2 minutes for every 1/2 lb- Fillets 1" and thicker: check at 10 minutes, add 2 minutes for every 1/2" more thickness</li>-Fillets less than 1": check at 7 minutes- Super thin fillets: check at 5 minutes
- Check to see if its done at the times indicated. Poke your chopstick at the flesh near the top fin. If flesh flakes easily near the top fin, then its done. If flesh sticks together still, then add 1-2 more minutes to cooking time. For fillets, just gently poke at the flesh in the middle. Timing really depends on the thickness of your fish. Also check to make sure you haven't run out of steaming water.
- Aromatics: Towards the end of the steaming process, you'll want to start preparing the aromatics that garnish the finished dish. Take a microwave-safe bowl, add (B) and microwave for 30 seconds. Set aside. When fish is done steaming, carefully lift the fish out onto a serving platter, discarding all of the cooked cilantro/ginger/scallions and the fish juice in the pan. Pour the hot (B) over fish.
- Now we'll work with (C): In a separate pan or wok, heat up cooking oil until you see smoke. Add the ginger and scallions, fry for 10 seconds to "pop" the flavors. Pour this cooking oil + herbs over the fish. You'll hear a very satisfying sizzle!
Notes
- After steaming, discard the cooked herbs and cooking juices in the pan.
- In a microwave-safe bowl, add cilantro, chilli, soy, sugar, wine, sesame oil, salt & pepper. Microwave for 30 seconds to warm it up and release its flavors. Pour this on top of the cooked, steamed fish.
- In a small pan or wok, heat up some cooking oil until smoking hot. Add scallion and ginger to the hot oil and fry for 10 seconds to "pop" the flavors. Pour this hot oil over the fish just seconds before serving.
More Recipes to Explore:
Shanghai Steamed Xiao Long Bao
The Secrets to the Best Chinese Fried Rice
Garlic Brandy Prawns
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
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This is the best re ipe i have found and i have tried many different recipes. Thx for a great rcipe!
Thanks so much Miles! _ jaden
Very delicious! I tried it for this first time using trout this evening. Thank you for such detailed instructions – my first time steaming fish. Very very yummy.
Thank you Emily! – jaden
Please clarify the (A), (B) and (C). Not clear of what ingredients follow those sections.
This is probably my most favorite Chinese dish….this and the sweet one that is fried like a fan…
Do you have a recipe for the edamame that is first soaked in yellow wine overnight.?….used to take this on road trips to snack upon and Ah Kang’s wife always fixed it for us when we were coming back from long travel….nice snack at 3 in the morning and your body is readjusting to the time…would love that recipe!
finally found authentic restaurant recipes
ps- ur hilarious!
Thanks for finally talking about >Chinese Steamed Fish Recipe | Steamy
Kitchen Recipes <Loved it!
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Die Aushilfe soll derweil an diesem Penis reiben.
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Hi. I’m so glad I stumbled upon your site when I was looking for a steamed fish recipe tonight. I have made nice steamed fish before BUT your recipe is AMAZING! I had 2 snappers and 1 perch, cut off the heads and tails so the fish fitted in 2 steamer baskets (bamboo style, bought at one of many Asian grocery stores around here)I have a stainless steel pot to fit the bamboo steamer snugly. Filled it 1/3 way up with hot water and followed your fantastic recipe to the tee and “voila” – the best steamed fish ever! Better taste than my good, local Chinese restaurant. It must be the “B” and “C” and all of the other tips etc. Even my husband loved it and he does not usually like all the Asian herbs and spices but these were balanced so well that nothing was overpowering. Thank you for a stand out healthy fish recipe. I am going to follow Steamy Kitchen for more of the same, good stuff.
I tried to replicate the restaurant style for years but not really getting it quite right. Thank you very much for this recipe. Been looking for this recipe for a long time.
Hi Sarah,
Basically what you’re doing is to elevate the pan where your fish is placed so it’s not submerged in water. Picture the shot glasses as pegs or legs. You want the steam to cook the fish not the boiling water.
I love your website. I love the humor, but mostly the little tips. For example, when you wrote “add wine” I wasn’t sure if it’s for the steaming water or for on top of the fish. You cleared that up immediately. No anxiety in the kitchen and tasted great.
Thanks so much for this method. I’m from Hawaii and have made chinese styl steamed fish for a long time (I just love it). Now when I steam my fish it will also look real nice. Thanks again.
This is a fantastic recipe. I’ve made it three times and my husband and I thought it was wonderful. I’ve never used this much fresh ginger in a recipe before. It’s amazing!!
I used chilean sea bass the first two times. ($21.00 lb-pricey) The third time I used halibut. Not as pretty-but the taste was very good. It’s worth is to use the sea bass for us.
Great website. Thank you again for the recipe-I’ve passed it on to friends.
Thank you so much Mandy!
great recipe! steaming fish has always been a huge mystery to me. i found another recipe where you steam the fish on a bed of soft tofu, so I combine these two recipes and it is even more fabulous!
sounds like a brillant recipie… will for sure try it this weekend ….
Thanks SO much!
I just started learning how to cook recently… and had never cooked fish before, but this recipe was so easy to follow! And the results were fantastic 🙂
My grandparents loved it… and were really surprised. 😉
This is a great method. I used it for salmon for Chinese New Year–yeah I know salmon isn’t Chinese!–and it received rave reviews. I’m going to make it again for Easter.
This was a HUGE hit with my friends for my Chinese New Year’s Eve dinner last night. The soy sauce / ginger scallion oil flavors were very similar to steamed fish dishes I used to order at great cantonese seafood restaurants in San Gabriel Valley, Los Angeles.
I didn’t have the ability to steam, so I salt-baked the whole fish instead. Laid parchment on a baking sheet, put a layer of coin-shaped ginger and scallions then placed fish (with ginger and scallion stuffed belly) on top, poured a little shaoxing cooking wine over the top of the fish. Then about 6 cups of kosher salt mixed with 1/2 cup of shaoxing cooking wine to help the salt stick together before taking salt mixture and forming a thick mound over the top of the fish, leaving tail and head uncovered. Mold so the salt mound is sealed tight against the fish. 350 degree oven, bake this for about 30 minutes for a 2 lb fish. Take out, crack the hardened salt cover, brush extra salt from fish and move fish to another dish where I proceeded to follow parts (B) and (C) of your recipe. The salt-baking helped the flesh stay super moist and flavorful. And it was great to have the fish in the oven and not taking up any space on the stove so I could concentrate on the other things I was cooking. =)
Thanks Tracy! Great idea to bake.
I just made this for New Year’s Eve (æ–°å¹´å¿«ä¹ï¼ï¼‰and it was amazing. I’ve fell in love with these flavors living in Singapore and China, and am so happy I can make it at home. Takes me straight back to some of the best restaurant meals I’ve had in East Asia.
As some of your posters already wrote, leaving a bit of the fish sauce that gathers while cooking is a great way to extend the sauce of the dish – might make it too fishy for some, though.
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I made this fish a couple of nights ago and my kids raved about how good it was! I make steamed fish but my doesn’t quite taste as good as it did with your recipe for the sauce!
Love your new website. Easy to navigate and looks great!
Thanks Anna!!
This is a very delicious recipe. I’ve made it twice using whole fish. You can also adopt this recipe to fillets. The fish turns out very flavorful and moist.
This is my ahead time i afflict here. I create so many interesting stuff in your blog primarily its discussion. From the tons of comments on your articles, I imagine I am not the only entire having all the enjoyment here! remain up the tolerable work.
My steamed fish always turned out average until I picked up your comprehensive tips 🙂 My husband loves my steamed fish so much now, thanks to you, that he said we don’t have to order this dish at restaurants anymore cos I cook good ones at home. 🙂
Wonderful dish. I was using a fairly new bamboo steamer and discovered my usual dish did not fit. I brought the water to a boil, added the steamer which I had used one of those papers for steamers in the bottom, then the vegetables with fish on top. It still worked fine.
Thank you so much for sharing these recipes and techniques.
I tried this dish out and it was a success at the first trial. Thank you for sharing
DISCARD the ‘fishy’ liquid? Surely you jest! That’s by far my most fave part of the whole deal. I sometimes don’t even bother with the fish – I just spoon all that delicious fish juice (flavored now with soy sauce and hot oil) onto my bowl of rice and chow down. That’s my dream dinner right there, and something that I don’t get to do nearly as often as I’d like.
Hi
i am new to your blog, thanks for sharing your yummy receipe, skill and knowledge.
regards
lori
Hi, my mom’s guide to steaming times is as follows:–
Weigh the fish after it’s descaled, gutted & cleaned.
1 sec for every gram.
For example, a fish that weighs 480g => 480sec => 8min
A fish of 570g => 570sec => 9min 30sec
After 8min is up, turn off fire & leave covered for additional 2min.
I found that for pomfret, which is thicker-for-weight than the average fish, I need to use an additional 2min or so.
My mom never used fillets, so she can’t tell if this guide goes for fillets. But I think what might work would be a ‘guestimate’ based on how much would be the weight of a fish of a similar thickness as the fillet.
Cooked this for dinner, it was fantastic. Tasted just like at a really good Chinese seafood restaurant. My Chinese mom would be so proud that I actually steamed a whole fish like her. It was fast and easy.
I realize now my posting a month ago was not ever submitted so I’ll try again.
This is an excellent recipe! I can tell you from living in southern China for a few months, this is exactly how they make it there! I’ve recreated this recipe many times and the fish is always excellent.
I will note, the sesame oil aromatics are absolutely necessary to bring out the full flavors of the fish. I heartily recommend this recipe to anyone that wants to try their hand at making steamed fish, no matter what experience level you have!
Hi there
I just came accross your blog thanks to stumbleupon and I am loving the food pics that you have, they are all so bright and full of colour. I started off as a blogger myself a year ago and loved talking to other food bloggers around the world so much that I wanted to find a way of more people sharing photos and meeting other foodies. I used to get annoyed that I would be making so many great recipe videos and food photos and hardly anybody would see them! That is when I came up with http://www.ifoods.tv which is a new site for foodies all around the world to share food photos, recipes and videos as well as meeting other foodies. We are only starting off and are currently a small community but I would love to see you there sharing some of your amazing photos with other foodies! Keep up the good work on the blog and hope to talk soon.
Cheers!
My wife is not a big fan of fish … but, I think if I served her a dish that looked like your she would eat it. Just beautiful! I gave your blog a thumbs up!
I have become a steaming o”fish”ionado and my Chinese/American girlfriend will love SteamyKitchen/me forever. I love going to the Ranch and finding the freshest most gorgeous whole fish and taking it home to steam. Thank you for opening up my world to amazing steamed fish, cooked at home!
AnotherSarah,
Search for “steamer insert” on Amazon.
I can’t quite picture the steaming apparatus. I have no fancy steaming equipment big enough to hold a fish. Could you describe (or post a picture!) a little further. You put the fish in a regular baking pan and put the pan somehow over simmering water in a wok? With an inverted bowl/shot glasses? I got lost. Want to try though!
Just made this past weekend. I’m going to have to buy a live one next time instead of on that’s been sitting on ice of a while. you really gotta check them out to pick the freshest one. how about some tips on picking out a good “dead” fish.
I’m going to incorporate you “chinese restaurant style” tips next time.
at least my daughter likes, as she would say “mmmm..yummy!”
I grew up in South Florida. Our Asian markets didn’t have live fish for the picking either. But my dad was a chef, and for many years worked in various well renowned seafood restaurants. My mom worked at a fish market for years. None of them had frozen fillets. None of them had “just defrosted” fillets either. In other neighborhoods across the state, that may not be true, but really, where is the time to freeze a fish when it’s brought directly from the boat to the store? Honestly.
The freshness and quality of the seafood is what I’ve missed most since moving out of state.
I appreciate your sense of humor, and I enjoy your recipes, but please. Florida is the last place you’ll find people afraid of fresh fish and seafood.
Bula (Greetings) Jaden,
I live in Fiji where there is an abundance of fresh meat, vegies and seafood galore and we just love our food here in Fiji and my family and I are always looking for new ideas. This morning I was ummung and ahhring about what to do with a beatiful fresh 2.5lb Coral Trout we got from a friend and my family (who love food esp Chinese) suggested I try Chinese Steamed Fish.
I am foodie and love to cook but thought i’d look on the net for some ideas and came across your website, now of all the food websites i have been to, this has to be by far my fave now.
I just used your simple recipe for Steamed Fish above and it ws DELICIOUS! Total hit with the family and not a scrap left of the beautiful fresh Coral trout, they devoured it with ooohs and aahhs and yummmyy….when we do go out for dinner we usually have chinese and my 6yr old said that my steamed fish was “much much betterer” than the one we usually have at the restaurant.
Thank you for the recipe, will be looking for more ideas soon.
Vinaka vakalevu (Thank you sincerely)
Adren- I can’t wait to try this method! It sounds absolutely delicious. The combinations of sweet and sour…
Hi Jaden, couldn’t help but comment on this post. I hail from Swing-a-whore (thats what my red-neck friends call it) or Singapore as known on the map.
Over here, steamed fish are “sold” in generally two ways. The Cantonese Style or the Teochew Style.
Canotnese style involves steaming the fish first then drizzling a deep fired shallot+dark soy sauce+oil sauce over the fish.
Teochew style involves salted vegetables (ham choy), sour plum, and chilli.
I have favourite recipe i used to cook for my girl/s who come over. Firstly, i only use White Promfret (Black Promfret doesn’t do well with this recipe but does quite well when steamed with a black pepper sauce) of Sea bass. Red Snapper has a tendency to come with a “muddy” taste.
Secondly, the fish must be fresh. Any form of frozen or day old fish just doesn’t cut it.
Season the fish with salt on both sides and inside the belly. Lay fish on a small bed of sliced egg toufu.
Add 3-4 sliced chilli padi (small but fiery chillis), 1 preserved sour plum (mash it up slightly)* and a 1 1/2 teaspoon of premium oyster sauce. Place pan/plate containing fish in steamer insert of rice cooker (cooks rice and fish at the same time!). When done, drizzle some Hua Teow Wine over and serve.
*If i happen to be too lazy to get preserved sour plums, I’ll just use a small lime but squeeze it over the fish just before serving. The sauce at the bottom of the pan/plate is just divine!!
Do tell me how you think about this recipe.
1 pound of whole fish doesn’t leave much meat. However, when I tried to steam a 3 pound rock cod, I had to hack it into 3 pieces to fit the steamer. Such a travesty! I saw the industrial size steamers at a local Asian restaurant supply store that I know can handle a whole 3 pound fish, but I’m not sure my stove can handle something that big. I guess they’re not using 12″ burners inside Chinese restaurants.
Your detailed outline for the chinese fish is excellent. Keep up the good work and cuisine. Thanks for the free tips.
dear jaden,
thank you for the recipes. they’re great, especially the calisthenic tips. i’ve a question abt. wine (and any other alcohol-based substance). i don’t use it in food. what can i use to replace it? thank you for your help.
safrina
I loveeeeeeee it !! Steamed live fish my all-time favorite. I’ve to look for this yellow tail snapper fish, thanks !:)
Well unfortunately I don’t have a website and I wouldn’t have had the patience to take a picture – it just smelled sooo good! Thanks so much for the awesome recipe.
Radka- I am SO happy that you love it!! Post pics on your website (that is, if you took them!) and I’ll link to it.
Well, the picture was just too nice to leave as just a memory on a web page so today I tried my hand at steamed fish! I made 2 modifications due to not having certain ingredients on hand. I used Pangasius (an Asian catfish) instead of Yellowtail Red Snapper and fresh sage from my garden instead of coriander because none of the fruit and veggie markets nearby had it today. I also fried the ginger and half of the green onions (which were cut into thin strips) in the sesame oil like Amy mentioned. And it was…..SUPER/AWESOME/AMAZING!! Yum. Nicely spicy with the chilly pepper and the sage was wonderful, surprisingly. I’m going to have to make this again (and with coriander)!
For once, I’m not craving….as I’m not a fan of fish! Hahaha…
Steamed fish is the greatest thing ever! thanks for the great article, as always.
Mmm, I absolutely ADORE steamed fish, and snapper happens to be my favourite! Will have to make the journey to the fish markets this weekend to see if I can pick myself a delicious fresh specimen to try this on!
Add VNese coriander and fish sauce and you’ve got VNese steamed fish. 🙂 And there’s plenty of fish in the sea so you can try another method of steaming. Bwhahaha!
Hey Notafishfan,
If you are using a whole fish, then just think in terms of pounds.
1 1/2 pound fish = check at 12 minutes, steam up to 15 minutes.
every half pound, add 2 minutes.
If you are using fillets, then check at 10 minutes. Really thin fillets – check at 7 minutes.
How to check for doneness on whole fish:
Open the lid, use a tip of a chopstick and poke at meat near the top fin. If the meat flakes easily, then it is done.
Good luck and let me know how it turns out!
Jaden
Dear Jaden,
Your fish do look handsome.
p/s
My husband told me to pick out fish with clear eyes and not blurry eyes. So far, that tip has worked out for us.
That was a great post. Thanks for all the tips on how to pick live fish. I’ve never actually picked a living and breathing fish before – I’ll definitely have to try!
This recipe sounds amazing. My husband and I are struggling with adding some fish to our diets because neither one of us like fish. The worst is the fishy fish.
I am looking forward to trying this recipe out to see how things go. We have started the Dr. Oz and fish is a must.
Thanks:)
I don’t even like fish and you’ve got me considering this dish, which does sound delicious. Might have to try picking up a fish of my own as well. Hoprfully a cute, well-mannered one with a good sense of humor. That’s not too much to ask, is it?:-)
We don’t have an Asian market on every corner. We have one for our whole town. And it is the saddest market I have ever been to. The shelves are half-empty, it smells horrid, and sells things like “Bug Joy” instead of Bok Choy and “Fress Red Union” instead of Fresh Red Onion. When I was there last, there was a whole frog in a vacuum-sealed bag. It looked so sad. Not the frog, the store. The frog just looked stunned.
I have read about this technique/method of chinese steamed fish, sounds sooooo flavourful.
So can I go stay with your mom and let her teach me how to cook these dishes? 🙂
Dear Steamy, I was out in the back garden practicing my fish pointing exercises and was surprised to see I landed some stray circling planes from Heathrow Airport. That pointing exercise should come with a risk assessment and warning label!
Chinese steamed fish sounds so tantalizing my taste buds are tingling!
Nathan- haha- NO TALKIE NO FISHY!
Courtney- ah! you must learn the secrets of steamed fish as new daughter in law!
EWKitchen- hey girl – stop eyeing my fish! he’s MINE!
🙂
Lynn- free set of ginsu knives too!
Kirk- LOL – thats so true
Smerkygirl- oh i slay myself at times too
Tiger- u too smart!
Amy- u are totally right – I should put the ginger and scallions in the hot oil
Jennifer- you’ll be part of my exercise dvd?
Steeped – Chinese + Korean = Chorean or Kornese (just kidding)
Dani- nice to meet you!
Just recently discovered your blog…I’m really enjoying it! Thanks!
When I was little a couple family friends owned a Chinese/Korean restaurant (I’m not sure if there’s a specific regional term for this sort of cuisine, do you know?) and they’d always serve us a whole steamed fish like this, whether we ordered it or not. Extracting the tender white flesh with my chopsticks and tasting that lovely bloom of ginger and garlic and clean fish is one of my favorite food memories. I’ll definitely be trying this one soon.
Mmmm…. that’s a fine piece of fish you’ve got there. I’ll be thinking of your “imagine a guy in a bar…” when I go to the fish market next!
I agree steaming is the best way to prepare fresh fish. Up until now I didn’t know how to choose fish so thanks so much for the tips! The mental picture of people doing those exercises was hilarious. 😀 I like the heat up the green onions in the hot oil, I think it brings out more of their flavor to “bao” in the oil.
I love to steam my cod fish(TJ’s fillets) and hallibut fillets too!
You sure know how to pick your fish – I will pretend to pass out in the tank so that I get to live in my comfort zone forEVER! ;p
Hehehe picking out fish like you’d pick out a guy at a bar…oh Jaden, you slaaaaaaaaay me!
Hi Jaden – Here’s one from the Missus…”don’t pick the first fish who looks at you…you don’t want to appear too anxious!” LOL!
Let me know when the Steamy Kitchen workout video comes out. I could use the exercise. Thanks for the laughs and the gorgeous recipes.
Love your ‘fish excecises’ and what a good looking fish you have there! 🙂
Looks fabulous! I always love that the in-laws-to-be have a steamed fish like this EVERY single night of the week. I’ve tried it myself but don’t have a large enough pan. Now I think I’ll have to go get one soon.
Chinese-style steamed fish is sooo good. I can’t wait to try this out.
I have this slight fish picking phobia though. A few years back I was at 99 Ranch and it was my turn to tell the fish monger which one I wanted. I didn’t speak up immediately, so he quickly went to the next customer. The customer said, “Oh, he was in front of me.” The fish monger replied, “No talk. No fish. Next.”
Ah yes, lesson learned.
RM- I totally agree! I love rock sugar…I even use it in my coffee.
Lucy- I should come out with a DVD
Tanna- I would say give yourself a good 2 minutes right in front of the fish tank. Just make sure you are wearing loose fitting clothing. You wouldn’t want to make yourself look any more stupidererer bending down and hearing a rriiiiiiipppp.
BBO- OF COURSE!! Go for the big boobies.
Lydia- go forth young grasshoppa….
Beautiful fish — and your post has me laughing out loud! At my Asian supermarket, there are live fish tanks, and I watch people catch their own fish, but I’ve never had the courage to try it — and until I read your post, I wouldn’t have known what to look for (it’s been a while since I picked up a guy in a bar…. I might be a bit rusty on that!).
Jaden, I wonder if your picking strategies works for me, I am male picking up pretty females?
Do you suggest doing these calisthenics for several days or just how long before you approach the fish tank Jaden?
Beautiful steamed fish, thank you. Well done.
This makes me want to go out and get some fish right now. Thanks, Jaden! I thought your preparation calisthenics were funny!
I want I want your big fish (bling bling). A secret tip to share, use rock sugar instead of sugar and it will taste like it’s straight out of the BEST Chinese restaurant in Hong Kong! (And yes, I just had one in Hong Kong a few days ago.)
Thanks for the package you sent. 🙂
Jaden..thats absolutely sweet looking fish you have…:)…nice presentation…
Srivalli
http://www.cooking4allseasons.blogspot.com
Steve- Absolutely. The fish fillets at TJs are flash frozen on the boat if I’m not mistaken…which is next best to live fish.
If they are thin fillets, steam for 5-7 minutes on med low – ck to see if done.
This is by far my favorite preparation of fish, but I’ve never actually tried making it myself. Do you think it would work with fillets that are purchased frozen (like at Trader Joe’s) and then just defrosted at home?