When we think of steamed fish, we often picture a simple and bland dish. While it’s excellent for health, it can sometimes lack flavor. But the dish I’m going to share with you today will completely change that perception. This recipe involves steaming the fish and then pouring hot oil over it, which sizzles dramatically as it hits the ginger and green onions, creating a wonderful aroma. It’s not only visually appealing but also incredibly delicious.
This dish is inspired by a traditional Cantonese-style dish where a whole fish is steamed and then drizzled with soy sauce and hot oil. The original recipe uses a whole fish, which is undoubtedly very tasty, and chefs agree that it’s the best way to cook fish. But today I’m sharing a simpler version using fish fillets steamed in foil packets in the oven. The biggest advantage of this is that it minimizes mess and makes cleanup much easier.
The Magical Role of Hot Oil
The most crucial step in this recipe is pouring the hot oil. Just a tablespoon of oil over each piece of fish does three amazing things. First, the hot oil partially cooks the green onions and ginger, infusing the oil with their flavors. Second, it lightly sears the surface of the fish, giving it a different texture and flavor. And third, as the oil runs off the fish and collects in the foil packet, it combines with the soy sauce, sesame oil, cooking sake, and fish juices to create an incredibly flavorful sauce. Dipping each bite of fish into this sauce is the highlight of this dish and what makes it so special.
Choosing the Right Fish
Choosing the right fish is essential for the success of this dish. You’ll need skinless fillets of delicate white-fleshed fish. Thinner fillets are better, about one and a half centimeters thick, as they provide a good ratio of sizzling surface area to fish. The recipe also works with thicker fillets, but they will take longer to cook.
Fish like barramundi, snapper, tilapia, cod, and halibut are excellent for this dish. Salmon and trout have a slightly stronger flavor, although the recipe will work with them too. Firmer fish like ling and monkfish are also fine, but I think a slightly softer white fish is better for this dish, as the sauce soaks into it nicely. Remember that you get thicker pieces from the main body of the fish and thinner pieces towards the tail, so prioritize the thinner pieces. Frozen fish works perfectly fine too; just thaw it and dry it thoroughly.
It’s best to avoid certain fish like swordfish, tuna, kingfish, or marlin, as they tend to dry out easily when cooked and can overcook in the oven. These are better eaten raw or lightly cooked, such as in ceviche or poke bowls. Also avoid oily and strongly flavored fish.
The Ingredients That Make It Special
The real magic of this dish lies in its sauce and toppings. Sesame oil, soy sauce, and cooking sake act as the flavor base. Ginger and green onions provide fresh aromatics, and red chili flakes are for color and a touch of heat, which is entirely optional. The oil is the medium that creates that dramatic sizzling effect.
Cooking sake is a Japanese cooking wine that adds depth to the dish. It functions similarly to Chinese cooking wine or the white and red wines used in Western cuisine. You can find it in the Asian section of larger grocery stores or in Asian markets. If you don’t consume alcohol, you can omit it.
For the soy sauce, use light or regular soy sauce, not the dark kind, as it’s too strong. For the sesame oil, choose toasted sesame oil, which is brown in color and more flavorful than untoasted oil. Peanut oil or any other neutral-flavored oil will also work.
Cut the ginger into fine julienne strips so that they cook partially when the hot oil is poured over them. Use only the green parts of the scallions and slice them diagonally, as this part is more tender and cooks well in the hot oil. The red chili pepper is mainly for appearance and a touch of heat; omitting it is not a problem.
Simple Cooking Method
Foil packets serve a dual purpose—they seal in all the moisture, allowing the fish to steam gently, and they also minimize cleanup. Take a 25-centimeter piece of foil and place a slightly smaller piece of baking paper on top. Place the fish on the paper and sprinkle lightly with salt and pepper on both sides, then pour the cooking sake over the top.
First, wrap the fish in the paper, folding and sealing the edges. You don’t need to be an expert at gift wrapping here; just make sure the steam stays inside. Then wrap this paper packet in the foil. Place these packets on a tray and bake at 200 degrees Celsius for twelve minutes, or until the internal temperature reaches 55 degrees Celsius. If you don’t have a thermometer, you can check by opening a packet and seeing if the fish flakes easily.
Twelve minutes is sufficient if you have a piece of fish that is about 1.5 centimeters thick and weighs 180 grams. Thinner fish will cook more quickly in the sealed packet. Remove the fish from the tray and place them on dinner plates, then open the packets, being careful of the hot steam. Fold or crimp the edges to create a kind of moat around the fish to contain the sauce.
Let the fish rest for three minutes and, in the meantime, heat the oil. Heat the oil in a small saucepan over medium-high heat. This will take less than a minute. Heat the oil until you can feel the heat when you hold your hand over it, but don’t heat it until it’s smoking.
Now pile the green onions, ginger, and chili peppers on top of each piece of fish. Drizzle with soy sauce and sesame oil. Then comes the most exciting part—pour the hot oil over the toppings. It will dramatically bubble and sizzle. As mentioned earlier, the oil cooks the green onions and ginger, infusing them with flavor, lightly sears the surface of the fish, and then, when nestled in the foil packet, combines with the soy sauce, sesame oil, sake, and fish juices to create a delicious sauce.
Now simply dip each piece of fish into this flavorful sauce and enjoy. This dish is not only healthy but also bursting with Asian flavors and easy to prepare. It’s perfect for those who want to eat healthily but don’t want to compromise on taste.
