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
2 cloves garlic, minced
1 in knob ginger, jullienned
2 tbsp canola/vegetable oil
1 tsp sesame oil
2 tbsp soy sauce
1 Anaheim red chili, seeded and sliced
1 green onion, sliced into 1½ in pieces
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.
Enjoy…..and have a wonderful day!