Steamed fish fillets, 2 versions
Two steamed fish dishes for dinner last Monday. They cooked at the same time in two separate steamer racks. It’s an experiment on how much different two dishes can taste with the addition/omission of an ingredient or two.
Rice wine was added to the first and omitted in the second. The first was garnished with onion leaves, the second with cilantro. Personally, I like the second version better but that might be because I am partial to cilantro.
To cook the steamed fish, you will need:
1 fish fillet (dory, maya-maya, tilapia or any white fleshy fish), about 250 grams
1-1/2 tbsps. of light soy sauce
1-1/2 tbsps. of rice wine (sake or mirin may be substituted)
1 tsp. of sesame seed oil
2 tbsps. of onion leaves (white and light green portion), cut into 1-inch lengths
2 tbsps. of finely sliced ginger
2 tbsps. of onion leaves (dark green portion), cut into 1-inch lengths
Cut the fish fillet into serving size portions or leave it whole. Arrange on a heat-proof plate.
Mix together the soy sauce, rice wine and sesame oil. Pour over the fish.
Scatter the ginger and white and light green onion leaves over the fish.
Steam over briskly boiling water for 20 minutes.
Sprinkle with the dark green portion of the onion leaves before serving.
For another version of the same basic steamed fish, click the link to page 2 below.
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Hello Ms. Connie,
This recipe looked yummy I think am trying it tomorrow after I get some filleted fish.
May I print this out and put it in my collection of recipes? Or, may I print all those recipes that I like and add them to my collection of nice recipes?
Thanks!
looks yummy.
bebeng, you can print ALL so long as they’re for your personal use.
What I don’t appreciate is people copying then distributing on the web or otherwise.
my mother in law told me before never steam using fillet. dapat may bones so that the fish has better taste. we chinese people look to our older folks for authority. and since my mother in law lives with us sometimes i always follow her. and it turns out ok.
Thanks for the informative and delicious recipes. Do you have a recipe for Palabok? I want to know how to make the sauce. Thanks
gee, thanks loads!
no, i won’t be distributing them, i promise!
THANKS AGAIN!
thank you for your very informative blog. i miss all the filipino foods you’ve ben featuring here. may i ask for a recipe for hototay? i love soups and noodles. thanks. God bless you.
Arny, no offense meant but I don’t follow oldies’ advice blindly. They aren’t always right. Although I do agree that fish (or even chicken or pork) tastes best when cooked with bones, I don’t go for the “never” advice. If everyone never did anything different from how the older generation did things, cooking would never have evolved.
Adiksakape, use the search box. There is a hototay recipe in the archive.
tried these two versions for the holy week! they were fantastic! thanks!
hope u had a great vacation.
After steaming, my fish fillet pieces did not appear as silky smooth as in your picture. It looks rough and flaky. I used sole fillet. The taste is good though. What do you think is the problem?
Hard to tell without seeing the actual product. Could be overcooking, or you chose a non-oily fish… could be a number of things.
Hi Miss Connie,
i use a tefal steamer at home, and usually, when i steam food in it, lots of water end up inside the bowl. do you cover the fish with aluminum foil or something while steaming?
Cloth. Use a cloth. A towel or something as absorbent to catch the condensation.