SImplicity is the keynote of all true elegance.– Coco Chanel
Simple things are often misjudged in the home cooking world. We are used to believing the lie that the complex 3 hour recipe for that old famous family dish is far better than anything that takes you less than 20 minutes. We tend to be cruel to ourselves by believing that special occasion dinners must take half of our evening just for the cooking. Our mind does not allow us to think that if a dish is simple can be as special as any other complicated recipe in our cooking book. But in reality gastronomy does not work (thankfully) like the judgy and mean highschool student that sometimes we tend to have in our head. This steamed fish with ginger recipe is the ultimate proof that the basics can be as memorable as any posh Boeuf Bourguignon.
Almost anything can be steamed and this watery technique for cooking is a basic in every kitchen! Don’t let yourself think that this is a boring way to cook because in reality is a great way to elevate the flavours of certain ingredients. No matter how you prefer to steam or with what tool you choose to do it, the trick is in the time and the ingredients inside this savoury sauna.
Besides being a great way to experiment with flavours and aromas, steaming has a lot of health benefits, It does not damage water-soluble nutrients such as vitamin C and it retains antioxidants. It can be your best friend when you are in a hurry for cooking and it can also help you in revisiting an ingredient. In other words…if you are tired of your grilled fish try steaming it! You will taste a completely different thing we promise!
You don’t believe us? Check this list by Crave mag to get more info the benefits of steam cooking.
Steaming can also be very versatile. This is why in asian cuisine the art of steaming is constantly appreciated for different kinds of dishes. From sweet to savoury this technique helps to cook gently and this is why fish is one of the best proteins to experiment with this. The delicate, soft and fresh taste of fish won’t disappear but on the contrary it will be enhanced with the ingredients surrounding it! Give it a try!
- 1 tbsp of grated ginger
- 1 tbsp Shaoxing wine
- 1 tsp soy sauce
- 1 tsp cornflour
- 2 spring onions finely chopped
- 2 tbsp of peanut or olive oil
- 1/2 cup of coriander leaves or fennel leaves
- Prepare your steamer by bringing the water to boil over medium heat.
- On top of plate that can fit inside of your steamer, place your fish after seasoning it with salt.
- Mix in a small bowl the soy sauce, sugar, cornflour and the Shaoxing wine. Pour it over the fish. Scatter the ginger all around the dish.
- Close your steamer and cook it for a around 7 to 10 minutes.
- Once your fish is done, scatter some more ginger spring onion and coriander/fennel. Enjoy!