Easy Steamed Fish
I learnt this super easy way of cooking steamed fish from my mum and to me, this dish is perfect in every way.
Perfect because … this dish cost about S$4 (cheap!), 10 minutes to prepare (easy!) and 10 minutes to cook (fast!). It’s super healthy, and no messy clean ups later. It has all my favourite tastes (salty/spicy/tangy) as well as favourite food ingredients like ginger, spring onions, mushrooms, chili, tomato and sour plums. I lick up every last drop of the water that comes from steaming the fish… so satisfying! =D
This is so easy that you can whip this up when you’re cooking for one person too. Simply cook some rice (or porridge) while you are steaming the fish and you have a healthy, delicious home cooked meal in no time. To me, this certainly beats eating crappy & unhealthy food court meals for around the same price ;p
Note: If you like a recipe for steaming a whole fish, check out my Teochew steamed fish recipe.
Note: If cooking for more, just use a bigger piece of fish and add more of the other ingredients accordingly to fill the plate.
- 1 small cut of fish (about 150g onwards)
- 1 thick stalk spring onions, cut to 2 inch lengths
- 5 slices ginger, sliced thinly
- 1 chilli padi, sliced thinly (adjust or omit to your liking)
- 1/2 to 1 tomato, cut to small wedges
- 2 shiitake mushrooms, sliced thinly
- 1 sour plum (aka salted plum)
- 1/2 tbsp light soy sauce
- 2 tbsp water (or more if you like more “soup”)
1. Place fish (skin side down) in a deep plate. Drizzle light soy sauce and water over the fish. Keep in fridge (covered) for at least 30 minutes if you can.
2. Scatter the rest of the ingredients evenly over the fish.
3. Steam on high heat for 10-15 minutes (note: for the small piece I had, it is cooked after 10 minutes of steaming).