Some people think it’s a bad idea to overpower fish with too much seasonings and spices. In fact, true blue fish lovers swear that fresh fish is best eaten right out of the sea with the taste of sea salt still in it. It’s a code I can subscribe to except that I don’t enjoy the strong fishy smell. I like the natural flavors of fish in all their undiluted glory but the smell can be too much. So, I add a lot of ginger to my fish. That set me wondering. See, when I cook steamed whole fish, I’ve often added the usual Asian seasonings and aromatics to it — light soy sauce, garlic… the works. If I just added ginger and some greens, and perhaps a small amount of sesame seed oil to heighten the flavor, will the steamed whole fish taste better if there aren’t too many seasonings and herbs drowning the natural flavors of the fish? The answer is yes. But that, of course, depends on lot on how fresh the fish is.
The traditional way to steam whole fish is in a bamboo steamer. My bamboo steamer is not large enough to hold a fish this size so I cook the fish in the oven. I use two pieces of foil and make a tent so that, instead of baking, the fish actually cooks in its own steam.
Serves 4.
1 whole fleshy fish (about 1 kg. in weight) scaled and gutted
2 tbsps. of rock salt
1 thumb-sized piece of ginger
2 hot chilis
1 stalk of leek
drizzle of sesame seed oil
Score the fish by slashing the flesh twice on both sides, the slashes about half an inch deep and two inches apart.
Rub the salt on both sides of the fish.
Peel the ginger and cut into matchsticks.
Finely slice the chilis.
Cut the leek vertically and run under the tap to remove any soil. Then, cut diagonally into thin slices.
Take two pieces of aluminum foil. One should be four inches longer than the fish and the other eight to ten inches longer than the first.
Lay the shorter piece of foil on a baking sheet. Lay the fish on the foil. Scatter the ginger, chilis and leeks on the fish. Drizzle with sesame seed oil.
Take the other piece of foil and lay on top of the fish. Starting with one of the long sides, fold the top and bottom edges of the foil to seal. Do the same with the other sides. Because the top piece of foil is longer, the fish will be tented. That means there is space between the top foil and the fish where steam can build.
Cook the fish in a preheated 400F oven for 20 minutes.
Take the baking sheet out of the oven and, without breaking the wrapping, carefully transfer the fish to a platter. The easiest way to do this is to slide the entire package onto the platter. You can also hold the package by the edges and quickly move it to the platter. But be very careful because if the foil breaks and the liquid seeps out, you might burn your fingers.
Pierce the top foil to allow some of the heat to escape so you don”?t burn your fingers when you peel it off. Starting with one edge, unfold the foil and remove the top piece. Fold the bottom foil to fit the size and shape of the platter.
Serve the fish immediately with hot rice.
I too don’t enjoy the “fresh sea taste” in a fish. I do add ginger but not too much. Pag madami masyado lasang salabat. I am one of those guilty of really seasoning the fish but not to much that it really overpowers.
when i do steam fish i just put salt, dark soy sauce pepper, thats it simple but good taste.