When I lived in Taipei, Taiwan I discovered steamed fish. It seemed to be on every restaurant menu and highlighted the divine, subtle flavours of fish.
The hallmark of this dish is its simplicity. Any klutz in the kitchen can do it. That’s because steaming is a moist and gentle way to cook the piscine population and even if you steam a little longer than necessary, it won’t (OMG!) dry it out.
Start with a steamer. If you don’t have one, make the trek to the best housewares shop in town: Tap Phong Trading (360 Spadina Ave, (416) 977-6364) where you’ll find many options, from the standard bamboo baskets that fit inside a wok or over a pot, to a full stainless ensemble with pot, stackable trays and cover. The latter is easier to clean and less prone to mildew. Many rice and slow cookers also convert into steamers. No matter the format, make sure you find a steamer that is wide enough to accommodate a pie plate since the fish cooks in sauce and steamer trays are full of holes.
Next step: choose your fish. Salmon, halibut, tilapia, sea bass, cod, haddock, sole… you name it. Anything can work from inexpensive, supermarket frozen fillets to local fresh findings. Both Bill’s Lobster (599 Gerrard St. E; 416-778-0943) and Hooked (888 Queen St. E; 416-828-1861) are walking distance from my kitchen and both offer excellent fish and service. While you are there, nab a recipe or tip from them. Bill’s wife has plenty of quick culinary ideas, as do all the staff at Hooked who use the tagline “we are chefs, first.”
You’ll need to access your inner chef when slicing the fresh ginger. Go thin. Once you’ve peeled a three-inch piece, cut lengthwise into paper-thin slices then stack them together and slice into thin matchsticks.
Mirin makes this dish. It’s a Japanese rice wine similar to sake, but with a lower alcohol content and higher sugar content. Most Asian food stores sell it. In a pinch, you can use sherry, cooking wine, Vermouth or dry white wine but add half a teaspoon of granulated sugar to the cooking liquid if you do.
Simple steamed rice is the perfect compliment. The fish steams up a delicious sauce of its own that will soak into the rice. Stir-fried baby Shanghai bok choy rounds out the meal perfectly.
© 2015 Madeleine Greey
Chinese-style steamed fish
1 lb (450 gm) fresh or (defrosted) frozen sea bass, cod, salmon, haddock, tilapia or halibut fillet, cut into 4 pieces
Sauce:
1 + 1/2 TBS black bean and garlic sauce OR 2 tsp soy sauce
2 tsp sesame oil
2 TBS water
2 TBS Japanese mirin
1 three-inch knob ginger, peeled and thinly sliced into matchsticks
3 green onion OR 1 small leek, thinly sliced lengthwise
2 TBS fresh coriander, chopped
Mix sauce ingredients in a small bowl.
Place fillets in a heat-proof dish that will fit inside an aluminum or bamboo steamer. (Or, create your own steamer by placing a rack set in a large skillet.)
Using a spoon, place an equal amount of sauce on each fillet. Sprinkle over with ginger matchsticks and green onions or leek.
Bring several inches of water to boil in the steamer. Wearing oven gloves, place the dish with fillets into the steamer.
Cover and steam 8-10 minutes on high, or until the fish flakes at the touch of a fork and is opaque in the middle.
Garnish with fresh coriander and serve over steamed rice.
© 2015 Madeleine Greey
Mado Food 