Steamed Fish
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
6
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Calories
241 kcal
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Course
Main Course
Steamed Fish
Description
Steamed Fish highlights a whole golden pomfret prepared by cleaning and trimming, then seasoning with salt and layering ginger slices inside the belly and on top. The fish is topped with minced garlic and rinsed fermented black beans to introduce a depth of umami. It is steamed for 12 to 15 minutes until cooked through, depending on size.
After steaming, strips of green onion are arranged over the fish. Hot vegetable oil (heated to about 375–400°F) is then poured over the green onions to release their fragrance, and soy sauce is added for seasoning and moisture. This technique enhances the aroma and creates a bright, savory flavor profile typical of classic steamed fish preparations.
The combination of fresh aromatics, fermented beans, and soy-based seasoning highlights the delicate texture and subtle flavor of the pomfret without overpowering it.
Practical notes emphasize cleaning and preparing the fish properly, using ginger to reduce fishy odors, timing the steaming to fish size, and testing oil temperature with a wooden chopstick to ensure proper sizzling for maximum fragrance release.
Ingredients
- 1 pomfret fish (Golden pomfret fish)
- 4 cloves garlic minced
- 1 tablespoon fermented black beans
- 8 lices ginger
- 4 ticks green onion
- ⅛ teaspoon salt
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
Instructions
- First, cut 4 sticks of green onion into strips.
- Then, cut 8 slices of ginger into strips.
- After that, minced 4 cloves of garlic.
- The following, clean the fish, cut the belly, clean out guts and gill.
- Sprinkle ⅛ teaspoon salt and put some ginger strips into the belly and top of the fish.
- Next, put the minced garlic and 1 tablespoon of fermented black beans (rinse the black beans) on top of the fish.
- Steam it for 12-15 minutes depending on the size of the fish. (Wait until water boilings and start the timer.)
- When the fish is done, lay the green onion strips on top of the fish.
- Heat up 2 tablespoons of vegetable oil in a pan. (Remember the oil needs to be hot, use a wooden chopstick to check. If you see bubbles around the chopsticks that means the oil is hot enough. The temperature is around 375-400F. )
- Pour the hot oil over the green onion and add 2 tablespoons of soy sauce over the fish.
Notes
- Clean the fish thoroughly, including removing gills and guts, and cut the belly open for even cooking and flavor penetration.
- Place ginger inside the belly and on top of the fish to help neutralize any fishy smell.
- Steam the fish once the water is boiling, adjusting time based on the fish's size (10-15 minutes).
- Use a wooden chopstick to check the vegetable oil temperature; bubbles around the stick indicate it is hot enough (375-400°F) for pouring over green onions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Calories | 241kcal | 12% |
| Carbohydrates | 2g | 1% |
| Protein | 32g | 64% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 89mg | 30% |
| Sodium | 575mg | 24% |
| Potassium | 590mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 597IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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