Steamed Fish

One of the simplest and purest way to cook fish is to steam it. It works best with the freshest fish you can find and with limited amount of time and perpetual laziness.

All you need is salt, ginger, green onions, and a splash of Chinese cooking wine.

I didn’t even have a steamer. I put a plate inside a very large cast iron pan filled with about half an inch of water but then it was a pain, literally, to remove the plate after the fish is done. I do not really recommend it, but if you have no choice, feel free to improvise with whatever pots and pans you have. Just make sure that the rim of the plate you use doesn’t block steam from rising with in the pot, or pan.

Step one, cut the ginger and green onion into strips.

Step two, salt the fish.

Step three, sprinkle the ginger and green onion strips onto fish.

Step four, splash some Chinese cooking wine on top. Not too much, you don’t want a drunken fish. Ha. Bad. Yes.

Step five, steam for about 10-15 minutes. I start counting time when the water begins to boil and steam begins to leak out of the side of the pot.

Step six, don’t burn yourself taking the plate out.

So hard right?

You can really taste the fish this way, and the aromatics are just right. Bon appetit!