My youngest son had a minor gum procedure last week. He was told to have soft diet for two weeks. After eating congee and jello for two days, he was already asking for a more substantial and yet soft food. So, I made him something my mom would usually make for me when I was sick, steamed fish.
Steamed fish is a traditional Cantonese style dish. Whole fish is normally used especially during New Years or other Chinese Festivals. For them, whole fish symbolizes “abundance”. For an everyday meal, I prefer to use fish fillet because it is easy to manage and takes shorter time to cook.
Steamed Fish Fillet
Serves: 4-5 servings
- 3 white fish fillets
- 3 stalks green onions, julienned
- 1 thumb size ginger, peeled and julienned
- 5 tablespoons mirin
- 3 tablespoons soy sauce
- 1 tablespoon olive oil
- Cut each fillet in half and sprinkle with salt.
- Place slices of fish in a single layer on a heatproof round plate. Top with green onions and ginger.
- Put the plate in a bamboo steamer over a pan of simmering water. Cover and steam for 10 minutes or until fish is cooked.
- Using a spatula, gently transfer cooked fillets on a serving plate. Set aside.
- In a saucepan, combine mirin, soy sauce and olive oil. Let it boil and pour over the fish fillets. Serve with steamed rice.
I did two batches of steaming because only three slices of fish at a time can fit on my 8 inches round plate.
Simple, quick and easy to follow recipe. Thanks!
You are welcome!