Best 2 Asian Steamed Fish Recipes

Embark on a culinary journey to the heart of Asian cuisine with our delectable steamed fish recipes. These dishes capture the essence of freshness, simplicity, and bold flavors, inviting you to experience the vibrant culinary traditions of Asia. From the zesty and aromatic Thai Steamed Fish with Lemon Grass and Chili to the delicate and umami-rich Steamed Fish with Ginger and Soy Sauce, each recipe offers a unique taste experience. Dive into the robust flavors of Vietnamese Steamed Fish with Turmeric and Dill, where fragrant herbs and spices dance on your palate. Indulge in the classic Cantonese Steamed Fish with Black Bean Sauce, a harmonious blend of savory and sweet notes. Explore the subtle nuances of Korean Steamed Fish with Perilla Leaves and Gochujang, where the spicy and earthy flavors create a tantalizing contrast. With step-by-step instructions and a treasure trove of culinary tips, these recipes empower you to recreate these Asian culinary gems in the comfort of your own kitchen.

Let's cook with our recipes!

ASIAN STEAMED FISH

Asian Steamed Fish image

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

8 4-to-5-ounce skinless white fish fillets (such as cod or halibut)
Kosher salt and freshly ground pepper
5 scallions, cut into 2-inch pieces
1 2-inch piece ginger, peeled and cut into matchsticks
2 tablespoons low-sodium soy sauce
3 tablespoons peanut oil
3 cloves garlic, minced
1 jalapeno pepper (red or green), seeded and cut into matchsticks
1/2 teaspoon sugar
1 red bell pepper, cut into matchsticks
Cooked white rice, for serving

Steps:

Rinse the fish under cold water and pat dry. Sprinkle with 1 teaspoon salt and a few grinds of pepper. Arrange 4 fillets in a single layer in a glass or enamel pie plate. Top with half each of the scallions and ginger, then lay the remaining 4 fillets on top to make 4 sandwiches. Drizzle with 1 tablespoon soy sauce and refrigerate until ready to cook, or up to 30 minutes.
Remove the fish from the refrigerator. Fill a wok or large Dutch oven with 2 to 3 inches of water; bring to a boil. Put a large steamer in the wok (the water should not touch the bottom of the steamer). Set the pie plate in the steamer, cover and steam until the fish is cooked through, 15 to 20 minutes. Transfer the fish to a plate and drizzle with any collected juices.
Heat the peanut oil in a small skillet over medium-high heat. Add the remaining ginger, the garlic, jalapeno, sugar and 1/2 teaspoon salt and stir-fry 30 seconds. Add the remaining 1 tablespoon soy sauce and remove from the heat. Slice the remaining scallions into matchsticks and scatter over the fish along with the bell pepper. Pour the ginger mixture on top. Serve with rice.

EASY ASIAN-STYLE LOW FAT MICROWAVE STEAMED FISH

Easy Asian-Style Low Fat Microwave Steamed Fish image

Dead easy fish, always tasty and good! The flavours are Vietnamese/Thai/Balinese. You can add any other favourite asian flavours to the marinade, get creative! Australian measurements used (1 T = 20mls)You can use lemon juice if you have to but lime is really much nicer. If you have some, add a chopped kaffir lime leaf. I leave the peanut butter out on mine but my husband loves it.

Provided by Chickee

Categories Asian

Time 12m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

2 (150 g) fish fillets (about 150g each I like to use Basa catfish or barramundi)
2 garlic, cloves crushed
2 teaspoons minced gingerroot
2 teaspoons chili paste (like sambal oelek- can also use fresh, alter to taste)
2 teaspoons chopped coriander (cilantro)
1 tablespoon lime juice
salt
1 tablespoon peanut butter (this will make enough for 2 fish, halve if only one of you wants peanut butter) (optional)

Steps:

Mix all marinade ingredients except peanut butter in a small bowl or cup. Taste to check for seasoning.
If you are adding the peanut butter, add it to the mix and stir to create a thick paste.
Spread over frozen or fresh fish fillets.
Put fillets onto a plate with a microwave cover or place them in a shallow covered container (but make sure a little of the steam can escape). If fish are frozen, cook on high for at least 6-7 minutes (depending on thickness of fish). If thawed, about 4-5 minutes should be sufficient. This will change depending on your microwave so do check the fish by checking the colour in the centre of the fillet (it should be opaque).
Serve with rice and a crisp salad.

Nutrition Facts : Calories 250.5, Fat 1.6, SaturatedFat 0.3, Cholesterol 82.5, Sodium 127.8, Carbohydrate 20.8, Fiber 1.3, Sugar 0.8, Protein 38.1

Tips:

Choose the right fish: Firm-fleshed fish such as sea bass, cod, or tilapia work best for steaming.
Prepare the fish properly: Clean and gut the fish, and score the flesh in several places to help the seasonings penetrate.
Use a variety of seasonings: Ginger, garlic, scallions, soy sauce, and rice wine are classic Asian seasonings that pair well with steamed fish. Experiment with different combinations to find your favorites.
Steam the fish until cooked through: The cooking time will vary depending on the thickness of the fish, but a good rule of thumb is to steam for 10-12 minutes per inch of thickness.
Serve immediately: Steamed fish is best served hot, so make sure to have your rice or sides ready before you start cooking the fish.

Conclusion:

Asian steamed fish is a healthy and delicious dish that can be easily prepared at home. By following these tips, you can create a flavorful and satisfying meal that your family and friends will love. The delicate flavors of the fish and the aromatics used in the steaming liquid come together to create a truly special dish. Whether you're a seasoned cook or a beginner, Asian steamed fish is a great recipe to try. Experiment with different seasonings and vegetables to find your own favorite variation.