Steam Fish secrets - exotic Chinese and Southeast Asian styles

Like most novice cooks when I started out, I learned to master a sure way of steaming fish to perfection through many trials and errors after watching masterchefs demonstrate on television and live.

* Use only the freshest fish you can possibly buy. 
For whole fish, check that the eyes are bright and not dull, the flesh is succulent and bouncy, the scales are not broken.

* How to get rid of fishy smell and taste?

General Information on marinade, sauces and herbs to neutralise the taste of fish : 

- Essential : Ginger and wine (white or shaoxing).

-  Optional : Kaffir lime, lime, or lemon juice.

-  Additional : Salty and sweet pickled mustard green, preserved plum and sliced fresh chilli

Use any of these complimentary combinations or all.

- The two step steaming process (elaborated in the recipe provided below).

- Final sauce : boiled soy sauce, julienne ginger and sesame oil

- Garnishing : spring onion slices, fried shallot, fried garlic, coriander leaves, sliced tomatoes

Basic Recipe

1. Clean whole fish or cutlets and drain well.

2. Marinate with wine, salt and ginger slices.

3. Add any of the optional and additional items if desired.

4. Steam over boiling water or cook in microwave with steam feature covered.

5. Discard excess fishy water.

6. Bring final sauce to the boil. Pour over cooked fish. Sprinkle garnishes.

The dish shown above is steamed with additions of preserved plum, fennel, white long cabbage and pickled mustard for more sophisticated yet light flavours.

Fennel and capers discussed in : http://homecooksecrets.blogspot.com.au/2009/12/fish-with-vegetables-fennel-capers.html