粤式蒸鱼 (Steamed Fish with Hot Oil)

In which I adulterate a classic Cantonese dish.

Tagged: Recipes

Steamed fish that is finished with a drizzle of hot oil is a classic Cantonese dish. The way I like to make it includes a few Japanese ingredients, and my method is a bit unorthodox.

Hardware

  • 12 inch frying pan with lid
  • A small raised rack that will fit inside the pan that can provide a centimeter or so of clearance above the bottom of the pan; the removable rack that came with my toaster oven works perfectly
  • A very small bowl
  • A small saucepan (it can be tiny)
  • A platter for serving that is large enough for the fish and deep enough to hold some sauce

Software

  • 2 tbsp. soy sauce
  • 1 tbsp. mirin
  • 1 tbsp. shaoxing cooking wine, or you can substitute an additional tbsp. of mirin
  • 1 tbsp. sake
  • 1/4 cup of either water, katsuo dashi stock, or water plus half of an instant dashi stock packet
  • 1 fillet of a large flaky fish. Approximately 1 pound. I often use rockfish or wild striped bass. If you cannot find a large fillet, a smaller whole fish can be used.
  • 1/4 cup coarsely chopped cilantro
  • 2 in. knob of ginger, peeled and julienned
  • 2 scallions, both whites and greens, julienned (or thinly sliced at an oblique angle, similar to the thicker Chinese “horse ear” cut)
  • hot chili pepper, sliced thin at an oblique angle (optional)
  • 1/8 tsp. five spice powder
  • 1/4 tsp. toasted sesame oil
  • 2 tbsp. vegetable oil

Algorithm

  • Mix the soy sauce, mirin, shaoxing wine, sake, and water/dashi in the frying pan
  • Place the fish into the pan and marinade for 15 minutes, flipping once half way
  • Meanwhile, combine the ginger, cilantro, scallion, optional chili pepper, five spice and toasted sesame oil in a small bowl and mix
  • Remove the fish from the marinade, place the rack into the pan, and the fish onto the rack
  • Bring to a boil
  • Once boiling, cover the pan tightly, reduce the heat to simmer, and steam for 8 minutes
  • Meanwhile, start heating the vegetable oil in the small saucepan
  • When the fish is done steaming, remove it and the rack from the pan, placing the fish on the platter
  • Increase heat to high and let the sauce reduce to the consistency of Grade A (runny) maple syrup
  • Pour the sauce over the fish and put the herb mixture on top of the fish
  • When the vegetable oil is very hot, spoon it over top of the herbs
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