I cook clean yell at kids work clean repeat & I AM ALL ABOUT EFFICIENCY
I love steamed fresh fish. But I usually order it from a chinese restaurant because they de-bone it before serving. There’s something about picking up a fresh fish from the fish shop and prepping it that kinda grosses me out. Could be dealing with the scaly skin… I realized that I don’t actually enjoy fish THAT much, because I don’t like overcooked fish (rubbery) and I don’t like steak-like fish. I like them flakey like black cod (check out this recipe if you like black cod) or sablefish.
Anyway, the reason why I like fish dishes is because of the green onions loaded on top. There is usually ginger too but since I don’t like ginger, I replaced it with garlic in this recipe.
Put minced garlic and slivered green onions aside. Heat up a wok with a leveler (if you have pot with a wide enough steamer on top, that works too) until the water is boiling (leave water about an inch below the plate).
Place clean fish on a shallow plate and load the garlic and green onions on top. Drizzle it with soy sauce (mixed with sugar to taste) on it. Do not add water as the plate will catch the water condensation from the steaming. Steam for 10 – 15mins depending on the thickness of the fish. Becareful not to overcook as it will cause the fish to taste rubbery.
Once it is cooked, drizzle the fish with cooked oil (if you don’t have this, heat up vegetable or canola oil with a piece of ginger or garlic until it is boiling – discard ginger and garlic) and serve. The cooked oil makes a difference in its fragrance.