Steamed Whole Rock Fish

It has been a long time since I’ve shared a recipe.  The reason is that I have been recovering from a bout of illness. When I was ill, I had no appetite and was just eating crackers and dry toast. When I was feeling much better, there were some dishes that I was craving for. One of them was this steamed whole rock fish dish. I remember my mother-in law cooking this dish for me every time I gave birth to one of my kids. I remember her telling me that rock fish will help me get my strength back quickly. I also remember her cooking fried quails, which she said is also good for women who’ve just given birth. I bought a new steamer, so it was the perfect time to steam this whole fish.

I bought the fish from my local Asian supermarket. I was glad that they cleaned the fish for me. All I had to do was rinse the fish and season it with salt. Then, I steamed the fish for 25 minutes. I microwaved the sauce and poured it over the steamed fish. The fish came out just perfect! It was tender and the sauce was the perfect compliment.

Cooking Tips for Perfectly Steamed Fish

Steaming fish can be simple, but there are a few tips to ensure it comes out just right. First, make sure the water in your steamer is boiling before you place the fish inside. This helps create a consistent cooking environment. If using a bamboo steamer, line it with parchment paper to prevent sticking. Additionally, placing ginger slices or scallions underneath the fish can infuse it with flavor while it cooks. If your steamer has multiple tiers, make sure not to overcrowd it. Give each fish enough space for steam to circulate. Also, keep an eye on the cooking time. A whole rock fish typically takes about 25 minutes, but the size may vary. To check for doneness, the flesh should be opaque and flake easily with a fork. If it’s still translucent, give it a few more minutes.

Serving Suggestions and Pairings

Once your steamed whole rock fish is ready, consider how to present it. Serve it directly on a large platter for a family-style meal, garnished with fresh herbs like cilantro or green onions. This adds a pop of color and freshness. A side of steamed vegetables, such as bok choy or broccoli, complements the dish beautifully and adds nutritional value. For an Asian twist, serve it with a bowl of jasmine rice. The rice absorbs the flavors of the sauce, making each bite delightful. If you enjoy a little heat, consider adding sliced chili peppers to the sauce or serving them on the side. This dish also works well with a light soy sauce or a sprinkle of sesame seeds for added texture. Finally, don’t forget to include some lemon wedges for those who enjoy a citrusy kick.

Frequently Asked Questions

What can I substitute for mirin?

If you don’t have mirin, a mixture of equal parts sugar and rice vinegar works as a great substitute. Just remember to adjust the sweetness to your taste.

How do I store leftover steamed rock fish?

Store any leftovers in an airtight container in the fridge for up to two days. Reheat gently in the microwave to avoid drying it out.

Can I make this dish ahead of time?

You can prepare the fish and sauce ahead of time, but it’s best to steam the fish just before serving. This keeps it fresh and tender.

What sides pair well with steamed rock fish?

A simple side of steamed rice or sautéed vegetables complements the flavors perfectly. You could also serve it with a light salad to balance the meal.

What are common mistakes when steaming fish?

One common mistake is not letting the water boil before placing the fish inside, which can lead to uneven cooking. Also, avoid overcrowding the steamer to ensure proper steam circulation.

Steamed Whole Rock Fish

Liza Agbanlog

Steamed whole rock fish is a light and tender dish, infused with fresh ginger and green onions. The umami from mirin and soy sauce elevates every bite.

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Main Course

Servings 4 servings

Calories 179 kcal

Ingredients

  

1x2x3x

• 1 fresh whole rock fish, about 1.44 lbs (.656 kg)
• 3 stalks green onions, julienned
• 1- inch fresh ginger, peeled and julienned
• Kosher salt

Sauce

• 3 tbsp mirin
• 2 tbsp less sodium soy sauce or 1 tbsp regular soy sauce
• ½ tsp sesame oil

Instructions

 

• Clean and rinse the fish. Pat the fish dry with paper towels and then season with salt.
• Place the seasoned fish on a glass dish that would fit in your steamer. Spread the green onions and ginger over the fish.
• Place the dish in the steamer and steam the fish until fish flakes easily with a fork, about 20 to 25 minutes. Gently transfer the cooked fish (minus the accumulated juices) on a platter.
• In a small microwavable bowl, whisk together the mirin, soy sauce and sesame oil. Microwave on high heat for 20 second. Pour the sauce over the steamed fish.
• Garnished the steamed fish with julienned green onions and ginger. Serve with rice on the side.

Notes

Note: If there’s no available microwave, combine the mirin, soy sauce and sesame oil in a small sauce pan. Bring to a boil and then pour over the fish.

Nutrition

Calories: 179kcalCarbohydrates: 6gProtein: 30gFat: 2gCholesterol: 81mgSodium: 486mgPotassium: 669mgSugar: 3gVitamin A: 115IUVitamin C: 1.7mgCalcium: 29mgIron: 0.8mg

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