As a symbol of affluence and abundance, steamed fish is an indispensable dish to the Lunar New Year dinner of every household. Of the hundreds of ways of cooking fish, steaming it is undeniably one of the most classic methods of cooking.
Today, chef Xu Jingye of two-MICHELIN-Starred 102 House in Shanghai shares some tips on how to cook the ultimate steamed fish using simple steps that will make a big difference.
Chef Xu Jingye of two-MICHELIN-Starred 102 House in Shanghai
1. Preparation
The first step is to always get a fresh fish.
Clean the fish and dry it with a kitchen towel or a paper towel to remove all the excess moisture and blood. If the fish is not cleaned thoroughly, it could give the dish a fowl or funky taste.
2. Cooking the Fish
Steam the fish with the maximum heat on. A big volume of steam contributes to making the fish tender and juicy.
The cooking time matters, too. The fish steamed at its best when the flesh still sticks a bit to the bones, on which some pink hue remains.
3. Serving the Fish
Finish the steaming process with a drizzle of hot oil. Animal fats are recommended as they stimulate more aroma than vegetable oils. Sprinkle the fish with some soya sauce or bouillon, and the dish is ready to be served!
These little tips can bring the taste of steamed fish to the next level. All the key points are underlined for you to impress your dinner guests this Lunar New Year. Enjoy and have a prosperous year ahead!
