Steamed Fish Recipes: Exploring Asian Sensations

Hey there, fellow foodies! Today, I'm super excited to share with you some amazing steamed fish recipes that I've been experimenting with. I know sometimes cooking can feel a bit intimidating, but trust me, these recipes are totally doable, even for beginners. From the simplest steaming method to more elaborate creations, we're diving into the domain of flavors inspired by Asian cuisine. Think spicy, tangy, sweet, and salty all in one dish! Doesn't that sound mouthwatering?

And here's the best part - not only are these recipes delicious, but they're also packed with all the good stuff. We're talking protein, vitamins, and those heart-healthy omega-3 fatty acids. So not only will you be satisfying your taste buds, but you'll also be doing your body a favor.

But hey, I totally get it  - choosing the right fish can feel like a daunting task. That's why I'm here to share some handy tips to ensure you pick the freshest catch every time. Trust me, it's worth the effort for that bouncy texture and crystal-clear freshness. And if you're ever unsure about a fish, it's totally okay to pass on it. After all, freshness is key for any fish recipe. Believe me, there's nothing worse than putting all that effort into cooking, only to be disappointed by a less-than-fresh result. Plus, no one wants to risk food poisoning, right?

So, let's not waste any more time. It's time to dive into these delicious steamed fish recipes! I promise you won't regret it. Let's get cooking! 

Chinese Style Taucu Steamed Fish

Ingredients 
2 medium-sized tenggiri/mackerel 
1 tablespoon taucu/fermented soy paste 
1-inch piece of ginger, peeled and chopped 
2 red chilies, chopped 
Salt, to taste 
Sugar, to taste 
Some fresh coriander leaves for garnishing 
1/2 lime 
Water (if needed)

Method 
Place the fish on a steaming tray. 
Spread taucu/fermented soy paste evenly over the fish. 
Sprinkle chopped ginger and red chilies on top. 
Season with salt and sugar according to your taste. 
If necessary, add a splash of water to the tray.
Steam the fish until it is cooked through.

Serving 
Squeeze lime juice over the steamed fish.
Garnish with fresh coriander leaves before serving.

Malay Style Asam Steamed Fish 
Ingredients 

For the fish 

1 whole seabass/siakap (about 450g), scaled and cleaned 
1 medium-sized eggplant, cut into two and 1-inch lengths 
1-inch piece of ginger, sliced into medium-sized pieces 
Salt, as needed

For the sauce 
Ingredients (A) 
1 lemongrass stalk, smashed 
Red or bird's eye chillies (as needed), smashed 
2-3 kaffir lime leaves, thinly sliced 
2 tablespoons oil

Ingredients (B) 
1 teaspoon palm sugar 
1 1/2 tablespoons soy sauce 
Dried tamarind skin/asam keping (as needed) 
1 cup water 
Salt, to taste

Garnishing 
Coriander leaves 
Chilli curls

Method 
For the fish 
Rub a little salt all over the fish and stuff ginger into the incisions. 
Steam the fish with eggplant over high heat until cooked.
Remove from the steamer, discard the ginger, and drain off any excess liquid or drippings. 
Place the fish and eggplant on a serving plate and set aside.

For the sauce 
Heat oil in a pan and fry the ingredients listed in A until fragrant.
Add the ingredients listed in B and simmer the sauce until it thickens slightly.

Serving 
Pour the sauce over the fish. 
Garnish with coriander leaves and chili curls.

Tom Yam Steamed Fish 
Ingredients 

For the fish 
1 medium-sized white pomfret/bawal putih (about 400g), gutted and cleaned 
1/2 inch ginger, sliced  

For the tom yam sauce (blended/processed) 
2 medium-sized tomatoes 
2 red chilies 
2 dried red chilies 
1 lemongrass stalk 
1/2 inch galangal/lengkuas

Other ingredients 
1/2 inch ginger, sliced into thin strips 
1 large onion, thinly sliced 
3-4 kaffir lime leaves, thinly sliced 
1/2 tablespoon fish sauce 
2-3 bird's eye chilies/cili padi, sliced 
1 teaspoon sugar 
1 teaspoon lime juice 
4-5 tablespoons oil 
Salt, to taste

Method 
For the fish 
Steam the fish with ginger slices until cooked. 
Drain off the liquid from the fish, discard the ginger, and place it on a serving plate. 

For the tom yam sauce 
Heat oil in a pan and sauté the onion and ginger. 
Add the blended tom yam paste and continue to fry until aromatic and the oil starts to separate. 
Add the sliced kaffir lime leaves, fish sauce, bird's eye chillies, sugar, lime juice, and salt.
Pour in 1/2 cup of water and simmer the sauce.

Serving 
Pour the tom yam sauce over the fish.

Nyonya Steamed Fish 
Ingredients 
For the fish 
1 medium-sized siakap/barramundi (about 450g), gutted and cleaned 
1 inch ginger, sliced 

For the sambal paste (blended to a smooth paste) 
4 shallots 
5 garlic cloves
1 inch galangal/lengkuas 
1/2 inch shrimp paste/belacan, roasted 
10 dried red chillies (or as needed)

Other ingredients 
1 lemongrass stalk, smashed 
4-5 kaffir lime leaves, torn into pieces 
3-4 calamansi limes/limau kasturi 
4 tablespoons oil 
Salt, to taste

Method 
For the fish 
Steam the fish with ginger slices until tender. 
Remove from the steamer, drain off the liquid, and discard the ginger.

For the sambal 
Heat oil in a pan.
Fry the sambal paste with lemongrass until aromatic and the oil starts to separate.
Add the torn kaffir lime leaves and salt. 
Stir well.
If the sambal is too thick, you can add some water to adjust the consistency.

Serving 
Pour the sambal sauce over the fish.
Serve with calamansi limes on the side.

Chilli Ginger Steamed Fish 

Ingredients 
For the fish 
1 large piece of kurau/threadfin (about 400g) 
1/2 inch ginger, sliced 

For the chili coriander sauce (blended) 
5 garlic cloves 
1-2 green chilies 
1-2 red chilies 
1 stalk coriander (roots removed) 
1 stalk spring onion 
1 inch ginger 
Juice of 1 lime 
1 teaspoon sugar 
Salt, to taste 
1/4 cup water

(Note: no need to cook)

Method 
For the fish 
Steam the fish with ginger slices until cooked.
Drain the liquid, discard the ginger, and place the fish on a serving plate.

Garnishing 
Spring onion 
1/4 cucumber, thinly sliced (optional)

Serving 
Pour the chilli coriander sauce over the fish.
Garnish with coriander leaves and spring onion.
Optionally, add thinly sliced cucumber on top.

In conclusion, these steamed fish recipes offer a delightful journey into Asian culinary delights. With vibrant flavors and simple techniques, they're perfect for both novice and experienced cooks alike. So, why wait? Dive into these recipes and savor the deliciousness of steamed fish today.