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No fish dish series would be complete without the steamed fish. Steaming fish is fast, easy, healthy and delicious. Select fish with bright, clear eyes. Some Asian grocery stores have live fish tanks where you can pick out the fish and they will slaughter and dress it for you. If using fillets, make sure it is fresh or you’ll get a very strong fishy smell and taste.
Bass, snapper, monk fish, trout, cod, and halibut are some of the fish you can use for steaming. Basically, any kind of white fish can be used. I have even tried steaming salmon with success. My favorite though, is halibut. Unfortunately, this is not always available where I live and it can be pretty expensive.
When steaming whole fish, make sure fish is thoroughly cleaned and scaled. Holding the fish by the tail, scrape fish skin with sharp edge of knife towards the head to remove scales. Rinse and pat dry.
Ro-Ri’s Steamed Rainbow Trout
1 (about ¾ lb) rainbow trout, dressed
2″ knob ginger, peeled
salt and pepper to taste
Dressing
2 cloves garlic, minced
1 in knob ginger, jullienned
2 tbsp canola/vegetable oil
1 tsp sesame oil
2 tbsp soy sauce
Garnish
1 Anaheim red chili, seeded and sliced
1 green onion, sliced into 1½ in pieces
cilantro
Place minced garlic, ginger, canola oil, and sesame oil in a microwaveable dish and microwave on high for 1½ minutes. Remove, pour soy sauce into garlic oil and stir to combine. Set aside.
Using the sharp edge of knife, scrape fish skin towards head to remove scales. Rinse, pat dry. Butterfly the fish and place it flesh side up. Seasoned with salt and pepper. Grate ginger over fish. Turn fish over and place skin side up on a dish.
Add about 2 inches of water to a large pot. Put a metal rack or stand in the pot. Cover pot and bring water to a boil.
Place dish with fish on metal rack, reduce heat to medium, and steam for 10 – 12 minutes. Fish is done when flesh flakes easily.
Remove and drain all fish juices. Pour dressing over fish. Garnish with chili, green onion, and cilantro. Serve hot.
Enjoy…..and have a wonderful day!
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We eat steamed fish often because my mum has health concerns but I've never had steamed trout before, though I love it pan fried or grilled. Will try it next time I see trout in the market.
I love rainbow trout but you can't find this in Singapore now, just don't know why. I like to pan fry rainbow trout with garlic and dill with little salt.
Steamed trout sounds amazing and I love the dressing!
What a pretty dish! I love the colors and the trout looks so perfectly cooked. We don't often catch trout, but I bet I could do the same thing with any mild fish. Thanks!
Wow, this looks fantastic! And I love that I know now how to steam things in a large pot! I’ll definitely make a steamed trout soon, and I love the Asian seasoning!
Hi Kath, thanks for visiting! Steaming in a wok or large pot is very easy and convenient. Glad to hear you found a recipe here that you would like to try. I hope you will visit again soon.