CHINESE STEAMED FISH
A bit random, but I thought I’d share a pictures of a recipe that I enjoy today. It’s for steamed white fish, and it’s very quick, easy, and healthy!
Growing up in Hawaii with a dad who worked on a boat, we always had a lot of good fish, and most of it we ate raw. As such, I never really developed a taste for cooked fish, something that’s stayed with me even into adulthood. The exception, though, is steamed fish, which I often ate at Chinese restaurants as a kid. I hadn’t eaten this kind of fish in a long time until recently, when I found this recipe online. Below is an overview of the process—for specifics definitely check out that link.
First, in my little microwave steamer, I make a bed of aromatics.
Then I put my fillet seasoned with sherry, salt, and pepper on top.
After adding water to the bottom of the steamer I pop it into the microwave for a few minutes to cook. While I wait, I make the sauce—a combination of shoyu, sesame oil, sugar, and pepper—and, at the last minute, fry up some thinly-sliced ginger and scallions in a little oil. Once the fish is done, I move it to a fresh bed of aromatics and pour over the sauce, then the oil. (The oil bit is more for when you do this with whole fish or fillets with skin, which is why I don’t use too much.)
Normally the fish comes out in one piece, but when I took these pictures I wasn’t being careful and it broke in two, boo. It still tasted good, though! I’m not a great chef, but this is something I can now make with pretty consistent results, haha. Let me know if you try it!