Steamed fish fillets, 2 versions

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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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.

steamed dory fish with rice wine and onion leaves

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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March 12, 2008  Print This Post   
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Comments

13 Responses to “Steamed fish fillets, 2 versions”
  1. bebeng says:
    March 12, 2008 at 4:59 pm

    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!

    Reply
  2. noemi says:
    March 12, 2008 at 9:04 pm

    looks yummy.

    Reply
  3. Connie says:
    March 12, 2008 at 10:45 pm

    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.

    Reply
  4. arny says:
    March 13, 2008 at 9:20 am

    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.

    Reply
  5. Edward says:
    March 13, 2008 at 9:30 am

    Thanks for the informative and delicious recipes. Do you have a recipe for Palabok? I want to know how to make the sauce. Thanks

    Reply
  6. bebeng says:
    March 13, 2008 at 10:14 am

    gee, thanks loads!
    no, i won’t be distributing them, i promise!

    THANKS AGAIN!

    Reply
  7. Adiksakape says:
    March 13, 2008 at 3:29 pm

    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.

    Reply
  8. Connie says:
    March 14, 2008 at 2:48 am

    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.

    Reply
  9. rose z says:
    March 24, 2008 at 9:47 am

    tried these two versions for the holy week! they were fantastic! thanks! :) hope u had a great vacation.

    Reply
  10. peasmom says:
    March 24, 2008 at 11:11 am

    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?

    Reply
  11. Connie says:
    March 24, 2008 at 2:22 pm

    Hard to tell without seeing the actual product. Could be overcooking, or you chose a non-oily fish… could be a number of things.

    Reply
  12. Lois says:
    October 15, 2009 at 1:59 pm

    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?

    Reply
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