Classic Asian Steamed Fish

Steamed fish is one of my go-to classic Asian fish recipes whenever I catch sight of fresh fish in the supermarket. I like steaming fish together with simple ingredients because I like to maintain that fresh flavor (highlighting that sea flavor) taste it, and enjoy it eventually. 

It's divine for me. 

This is my third time in my attempt at this steamed fish recipe and I believe this is my best one yet in this genre. I tried making it last time but I wasn't satisfied with it and for me, it didn't make the cut. 

The recipe is below. Enjoy this with your family on occasions and even on days that you are just craving this dish. Enjoy!

INGREDIENTS: 

Fish (Pompano or you may use sea bass, red snapper, Lapu-Lapu, or any fish that you want)

Ginger (both crushed and julienned, lots)

Garlic (minced)

Spring Onion (Onion leeks will do)

Soy Sauce

Rice Wine

Oil (Olive Oil, Canola oil)

Pepper

Salt

Water

PROCEDURE: 

1. Pat gently the cleaned fish with salt and pepper. Put salt, pepper, garlic, crushed ginger and spring onions on the fish cavity and set it aside for thirty minutes to one hour.

2. I like putting lots of crushed ginger and garlic on the plate where you will steam the fish to elevate the fish a bit cooking its underside too. Put the fish on that cute mound of ginger. 

3. Prepare steamer, bring water to a boil. 

4. Add the spring onions and julienned ginger on top of the fish.

5. When the water in the steamer boils, put the plate containing the fish in it. Cover and steam for approximately 20 to 25 minutes.

6. While the fish is steaming, prepare your sauce. Add your soy sauce and rice wine to a bowl. Mix it and you can add water if it's too salty for you. 

7. If 20 minutes of steaming is nearly up, it's time to heat oil on really high heat on your pan. When it's too hot already, quickly add the remains of the julienned ginger and give it a quick mix to incorporate the ginger flavor into the oil. Uncover your steamed fish and add the scalding hot oil on the top of the fish, cooking the ginger and spring onions. Be careful with this step.

(On my last attempt at this, I heated the oil mixing it with our soy sauce mixture. I find it very messy. The liquid is splattering everywhere, it's crazy! haha. Procedure 6 and 7 is for me the most practical, no-hassle step to do it. 

8. Lastly, add your Soy sauce mixture to the fish.

Serve while it's hot, Enjoy! See you in my next recipe!