Steaming

Steaming is a great way to retain the natural moisture and subtle flavor of the seafood without direct heat. Enhance the flavor of steamed seafood by marinating them in spices or other ingredients such as lemon juice, white wine, onions, shallots, or fresh herbs for a few minutes before steaming. These will infuse a nice aroma and add a mild, delicious flavor to your food without a heavy mouth feel.

The Asian steaming technique traps steam around the fish, cooking it slowly and delicately. Improvise a steamer by placing a tart pan ring or a collapsible vegetable steamer inside a large pan.

Take the fish out from the ref around 15 minutes before steaming. Rub the top surface with oil to prevent the fish from sticking.

Make sure the fish is completely scaled. Score the back and the belly of the fish and pierce some holes on its body. This will help in the even distribution of heat.

Place chopsticks and spring onions under the fish to maintain good air circulation. Spring onions also neutralize the fishy taste. Use it along with chicken oil to give the fish a smooth texture and lavish fragrance. You can also substitute it with any cooking oil available in your kitchen.

Finally, just keep the lid closed even when the fish is steamed to ensure there’s no drop in temperature and loss of hot air.