Steamed Fish Fillet Recipe

Steamed Fish Fillet is a timeless Chinese culinary classic that highlights the delicate flavors and tender texture of fresh white fish. This dish embodies the elegance of simplicity, where minimal ingredients and precise techniques combine to create a masterpiece that celebrates the natural essence of the fish. The gentle steaming process preserves the moisture and subtle sweetness of the fillets, while infusing them with the aromatic warmth of ginger, garlic, and a touch of Shaoxing wine. The result is a light yet flavorful entrée that is both nutritious and satisfying, appealing to those who appreciate authentic Asian cuisine. Often served at festive gatherings and family dinners, Steamed Fish Fillet represents a harmonious balance between tradition and refinement. Its clean, refined taste and silky texture make it a versatile dish that pairs beautifully with steamed rice, allowing the rich umami of the fish to shine through. Through careful marination and proper steaming, this recipe ensures that each bite is infused with delicate layers of flavor and a tender, moist interior, delivering a truly memorable dining experience.

Ingredients:

• Main Ingredients:
  • 2 pieces of firm white fish fillets (such as cod, tilapia, or halibut), about 6 oz (170 grams) each
  • Salt, to taste
  • Black pepper, freshly ground, to taste
• Marinade:
  • 1 tbsp soy sauce
  • 1 tbsp Shaoxing wine (or dry sherry)
  • 1/2 tsp sesame oil
  • 1 tsp cornstarch
  • 1 clove garlic, minced
  • 1/2 tsp ginger, minced
  • 1/4 tsp white pepper (optional)
• Garnish:
  • 2 scallions, sliced thin
  • 1 tbsp chopped fresh cilantro or parsley (optional)
  • 1-2 slices of fresh ginger, thinly sliced into julienne strips
  • 1-2 tbsp soy sauce, for serving
  • 1 tbsp chili oil or sesame oil, for serving (optional)

Instructions:

1. Prepare the Fish Fillets:

   • Rinse the fish fillets under cold running water and pat them dry with paper towels.
   • Season both sides of the fish fillets with salt and freshly ground black pepper.

2. Marinate the Fish:

   • In a small bowl, mix together the soy sauce, Shaoxing wine, sesame oil, cornstarch, minced garlic, minced ginger, and white pepper (if using).
   • Pour the marinade over the fish fillets in a shallow dish or bowl, making sure both sides of the fish are well-coated.
   • Let the fish marinate for at least 15 minutes, or up to 1 hour if time allows.

3. Steam the Fish:

   • Place a steaming rack in a large pot or wok, and fill it with enough water to reach just below the rack. Bring the water to a boil over high heat.
   • Line the steaming dish with some parchment paper or banana leaves to prevent sticking (optional), and then place the marinated fish fillets on the dish.
   • Cover the pot with a tight-fitting lid and steam the fish for about 8-10 minutes, or until it is cooked through and flaky. (The cooking time may vary depending on the thickness of the fish fillets.)

4. Prepare the Garnish:

   • While the fish is steaming, slice the scallions thinly and chop the fresh cilantro or parsley if using. Also, slice the fresh ginger into julienne strips.

5. Serve the Fish:

   • Carefully remove the steaming dish from the pot and let it sit for a couple of minutes.
   • Transfer the steamed fish fillets to a serving plate.
   • Garnish the fish with the sliced scallions, chopped cilantro or parsley, and julienne strips of ginger.
   • Serve the fish with soy sauce and chili oil or sesame oil on the side for dipping.

Enjoy your delicious and tender Steamed Fish Fillet!