Steamed Fish Filet Cantonese Style

Chinese love to eat steamed fish and one of the prerequisites is that it has to be really fresh. In fact a life catch would be the best. Secondly, the fish should be whole, with head, tail and fins on. The best parts of a steamed fish for those gourmet eaters are the head, tail and fins and of course the sweetest meat is found next to the bone.

At a gathering of Chinese people, the person who is offered the head is often the most honoured person at the table. My father used to joke that if I were ever kidnapped, and were given a fish to eat, I would be quickly killed or disposed off as I preferred to eat the fleshy parts of the fish!

I had been so indoctrinated  that only the freshest fish make good eats that I refused to eat frozen or what I'd call "dead" fish as opposed to live fish, caught and killed just before cooking. For many years I waited joyously to go back to South East Asia where I knew the fish was extremely fresh and not frozen. 

But since I live in a Western world where it is a rarity rather than the norm to find whole fish, and even less common to find life fish sold except for the New Year's Eve live carp tradition in some parts of Germany, I have been experimenting with frozen fish filets. I found that with today's sophisticated methods of shock freezing, the fish are so quickly prepared and frozen that they maintain a lot of their flavour and texture. Frying, roasting and baking previously frozen fish was good. But steaming? Well, I steamed these cod filets from frozen for just 8 minutes and they were  perfect! Tasted delicious and fresh. i'm so happy that finally I can enjoy fish without doubts of it having to be whole, or live. before it can taste good.

To make:                                                     For sauce:
2 frozen cod filets                                  4 Tbs soya sauce                             generous dash of white pepper
1 spring onion                                         2 tbs Shaoxing Wine                      2 tsp sugar
1 thumb sized ginger                            2 Tbs water                                       1/4 tsp sesame oil
​2 Tbs oil

For garnish:
slivers of spring onion and ginger

Prepare your steamer and get the water to a rolling boil.

Cut the ginger into slices. Cut the spring onion into 2 inch pieces. Place on a plate to make a platform for the fish filets. Place the frozen filets on top.

Place in your steamer and steam covered for about 8 mins. The meat should be just done and still firm. (A good test is when you can push a fork through the thickest part without force, the fish is opaque).

While fish is steaming. Whisk your sauce ingredients together in a microwaveable bowl. Place the oil in another microwaveable bowl. Heat the oil and the sauce in the microwave for 2 mins on high. Once the fish is ready, discard the steaming vegetables and any liquids. Remove the filets and place on a serving plate. Sprinkle ginger and spring onion slivers over the fish. Pour hot oil over the whole dish and then pour the sauce over. Serve immediately. Enjoy.


Caveat: Nothing has the taste of live fish except that which is live 

Platform of ginger slices and spring onion                                         Frozen filets placed on top

                Fish being steamed                                                    Ready to go, waiting for the oil and sauce