It has been such a long time since the last time this dish is prepared at home. One of the reasons is that my mother does not do grocery shopping herself anymore – our cook lady does. My mother is convinced that she does not know her fish, hence we don’t get to enjoy steamed fish as much as we would like.
Steaming fish gets real fancy in local Chinese cuisine when a particular type of fish is used, silver pomfret (ikan bawal putih). Silver pomfret is shaped like butterfly and V-shaped tail and flat body, a type of seawater fish, mainly found in Indian ocean. They can grow up to 4 kg, but due to overfishing, they can only be found in the market in less than 1 kg per piece. In this region, it is considered one of the most expensive fish. It is also very popular in Japan and Malaysia. Because of its high profile, naturally, the best way to serve it is by steaming – using the least amount of ingredients and seasoning possible. I often cringed at deep-fried dish using this nice fish.
Mother knows how lazy I am, she showed me the easiest and fuss free way to steam it. She also made an effort to go to the morning market to catch (not literally) the biggest one she could find. Before steaming, the fish is poached in boiling water to shorten steaming time and get rid of the fishy smell. After that, it is smeared with salt and soy sauce inside out and laid on top of and covered with the loose ingredients. Some hot water is added before steaming to make sure the fish does not dried out.
The fish is at its best when steamed with low heat and just nicely cooked. The flaky meat would then be nicely infused with the rest of the ingredients and sauce. Served with steamed rice and some soy sauce for dipping.
Ingredients
4 cloves garlic (20 gr), sliced thinly
40 gr ginger, sliced thinly / julienned
15 gr thai green chili
500 gr silver / white pomfret
1/2 teaspoon salt
1/2 tablespoon sesame oil
1 tablespoon light soy sauce
1/4 cup water
Instructions
- Wash the fish and remove innards (if not cleaned already when you bought it). Make diagonal cut on both sides of the fish. Pat dry
- In a large pot, boil some water. Drop the fish into the boiling water and cook for 5 minutes. Remove and set aside
- In a large plate (enough to hold the whole fish), arrange mixture of half of loose ingredients on the plate (ginger, sliced garlic and green chili). Put the fish on top of this, sprinkle some salt on it
- Cover the fish with the rest of the ginger, garlic and chili. Sprinkle soy sauce and sesame oil. Add hot water
- Steam the fish for 15 minutes under low heat (the water should be boiling already while starting steaming). Check whether it is done by poking the middle part of the fish with chopsticks / fork. If it flakes easily, it is done
- Garnish with some chopped coriander and serve with steamed rice
Cook’s note
Some Shaoxiang wine would spice it up enormously (at that point we did not have any at hand).
The green chili is only to add some flavor, the fish won’t be spicy.
Jaden at Steamy Kitchen has some great tips for cooking the same dish, restaurant quality guaranteed - Chinese Steamed Fish
{ 12 comments… read them below or add one }
Yes ikan bawal putih is very expensive and i will never do anything but steam them. This is lovely Jun!
Farina’s last blog post..Green Beans with Egg
Yep … I do agreed with you. I preferred White Pomfret for steaming and Black Pomfret for deep fried. Very deliciously presented …yummmy. What a beautiful tea cups you have there!
I’ve only ever had steamed whole fish at a restaurant. I’ve never tried it at home but this is certainly an inspiration to do so now!
Tangled Noodle’s last blog post..Noshing on Nostalgia
I love the idea of a simple preparation for fish. It sounds delicious!
lisaiscooking’s last blog post..Fettuccine with Artichokes and Chicken
really luv steamed fish. You put so much ginger! =D I really like the oriental looking ladle and bowls, beautiful =)
noobcook’s last blog post..Food Diary: Bollywood Veggies
Hi Jun,
I love pomfret, it’s my favorite fish. I get it here often, but nothing fresh like you have in Medan. Your dish looks delicious!
Love your mini chinese cloisonne cups too, they are a fine thing.
banana blossom’s last blog post..Steamed Eggplant
I love pomfret. Over here in the UK, I can only get it frozen
Steam pomfret is the best!
I love steamed fish but unlike many, I dislike the pomfret
I prefer garoupers
Pink Parisian’s last blog post..Vietnamese Pho from the street!
Farina,
Yes I totally agree with you.
Pixen,
I have never had black pomfret before .. I wonder what’s the difference …
The cups are my mother’s. They are really adorable. From China, obviously. Haha
Tangled Noodle,
This is just a very simple version of steamed fish. I went goo-gooing @ Jaden’s and Bee’s (Steamy Kitchen & Rasa Malaysia)
Lisa Is Cooking ,
Thank you, Lisa !
NoobCook,
Mother puts ginger in everything. Sometimes it is annoying, but this time she is right in the note.
Banana Blossom,
Thank you! I see your have been busy. I hope you can whip up something and post it in your blog soon!
My Cooking Hut,
Couldn’t agree more. It is so delicate. But other fish such as tuna and salmon are good too.
Pink Parisian,
Really? I love garoupers too … The head is so yummy.
Pomfret is a really, really good fish, especially when its fresh. This is the way Annie’s mum does this fish as well.
Nate’s last blog post..Pavlova Recipe
I will make this dish for sure, I love its simplicity and flavours
Christelle’s last blog post..Kung Po Chicken – quick chinese fix
Nate,
I am a huge sucker on spotting which fish is fresh and which one is not. LOL.
Christelle,
Excellent!