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.
Steamed Whole Rock Fish
- 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
- 3 tbsp mirin
- 2 tbsp less sodium soy sauce or 1 tbsp regular soy sauce
- ½ tsp sesame oil
- 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.