Steaming fish is a great Southern Chinese tradition, it is also a great method to get the most flavour out of a fish, especially if you cook it whole.
This recipe serves 4.
Ingredients for rice
2 ¼ cups Japanese-style rice (short grain rice).
2 ¼ cups water
Ingredients for fish
700g of firm white fish fillets, e.g. seabass, bream, cod or a whole fish. Remember to allow for the weight of the bones, if you are getting a whole fish it should be about 2kg.
1 tbsp. Sea salt or plain salt.
1 ½ tbsp. Fresh galangal or root ginger, finely shredded.
3 tbsp. Spring onion, finely shredded.
2 garlic cloves, finely chopped.
2 tbsp. Mirin (this is a sweet Japanese type of rice wine used for cooking, can be found in large supermarkets).
2 tbsp. Soya Sauce.
2 tsp. Thai fish sauce.
2 tsp. Sesame oil.
Fresh coriander sprigs to garnish.
Method for rice
Rice is a staple food for almost any Japanese meal and is considered the most primary source of food in Japan.
Japanese rice is always short grain and usually polished which rice (Hakumai) as opposed to the unpolished brown rice (Genmai).
Put the rice in a large bowl and wash it in cold water, repeat washing until the water becomes clear.
Drain rice in a colander and set aside for 30 minutes.
Cook rice using either a rice cooker or a pot.
Method for rice cooker
Place rice in cooker and add water.
For one cup of rice, fill to the ‘1’ line, for two or three cups, fill to ‘2’ or ‘3’ line etc. It’s that easy.
Let the rice soak in the water for 1 hour.
Start the cooker.
Close the lid, leave for 20 minutes.
After 20 minutes stop the heat and let it steam for another 15 minutes before opening the lid.
Fluff the rice with a rice spatula and serve.
Method for stovetop
After washing the rice put rice and water into a pot.
Let the rice soak in the water for at 1 hour.
Cover the pot with a lid and bring to a boil on high heat.
Turn down to a low heat and cook for about 20 minutes or until the water is almost gone.
Stop heat and let it steam for about 15 minutes before opening lid.
Fluff the rice with a rice spatula and serve.
Method for fish
** If you are using a whole fish, scale, gut and remove the gills or ask your fishmonger to do this.
Clean fish and pat dry, then brush lightly with oil.
Rub salt on both sides and leave to the side for 30 minutes. This helps the flesh firm and draws out excess moisture.
Set up a steamer or put a rack into a wok or deep pan and fill with 5cm / 2inches of water.
Bring water to boil over a high heat.
Put fish on a heatproof plate and scatter the galangal or ginger and garlic evenly over top.
Lower the plate of fish into the steamer or on to the rack.
Cover the pan tightly and gently steam the fish until cooked. Flat fish will take about 5 minutes, thicker fish 12-14.
Remove the plate of cooked fish from the pan and sprinkle with spring onions.
Mix and warm up the mirin, fish sauce, sesame oil and soy sauce.
Pour the warm dressing on top of the fish and garnish with coriander sprigs.
Serve with steamed rice.
Wine Recommendations
My top three recommendations which would complement this dish are champagne, a dry Riesling or a Chenin Blanc.
