Steamed Fish Fillets with Chinese Broccoli (芥蘭蒸斑腩, Gaai3 Laan4 Zing1 Baan1 Naam5)

This recipe was updated on 15 Oct 2014. Some instructions and ingredient quantities were changed, and metric measurements added.

Fish fillets are a great option for steaming since they’re easy and fast to prepare and cook. In fact the preparation time is longer than the actual cooking time. My local Asian market happened to have Rockfish fillets on sale, so they were the choice for this dish, but you can use any firm white-flesh fish. The recipe is very similar to the previously posted Steamed Fish (蒸魚, Zing¹ Jyu⁶) recipe and this version is a good choice if you’re in a hurry and looking for an easy way to have some fish! Since the cooking time is so short using fish fillets, the Chinese broccoli is cooked together with the fish.

Enjoy!

Ingredients

¾ lb.	350 g.	Fish fillets (斑腩, baan1 naam5)
¼ lb.	115 g.	Chinese broccoli (芥蘭, gaai3 laan4), leaves line the bottom and the stems are arranged around the rim of the steaming plate
3 slices	3 slices	Ginger (薑, goeng1), julienned and spread on the fish fillets
1 Tbs.	15 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry to spread on the fish
2 stalks	2 stalks	Green onions (葱, cung1), cut into 2-inch (5 cm.) lengths and finely julienned
		Cilantro (芫茜, jyun4 sai1) - optional
2 Tbs.	30 ml.	Canola oil (芥花油, gaai3 faa1 jau4) or another neutral tasting oil
1 tsp.	5 ml.	Sesame oil (麻油, maa4 jau4)
2 Tbs.	30 ml.	Soy sauce (豉油, si6 jau4)
2 Tbs.	30 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry for the sauce
1 tsp.	5 ml.	Sugar (白糖, baak6 tong4) or ground rock sugar (冰糖, bing1 tong4)
½ tsp.	2.5 ml.	White pepper (白胡椒, baak6 wu4 ziu1)
		Water for steaming

 

Equipment

12 in.	30 cm.	Steamer (or larger)
9 in.	23 cm.	Plate or bowl for steaming
		Plate lifter

 

Instructions

1. Fill the steamer with water and place over high heat to boil the water.
2. Wash the Chinese broccoli. Remove the leaves from the stems and line the bottom of the steaming plate with the leaves. Reserve the stems to line the rim of the steaming plate after the fish fillets are placed into the plate.
3. While the fish fillets should have already been cleaned of scales and bones, I always check to make sure there aren’t any on the fillets. Put the fillets into the steaming plate and then line the rim with the Chinese broccoli stems (the stems may have to be cut to fit into the plate).
4. Finely julienne the ginger and place on top of the fish fillets. Pour the Shaoxing rice wine or dry sherry onto the fish and ginger.
5. Put the canola and sesame oil into a small dry bowl, mix together, and set aside. A dry bowl is important since any water will explode when the oil is heated in a wok or pan.
6. Mix together the soy sauce mixture in a small microwave safe bowl: add the soy sauce, Shaoxing rice wine or dry sherry, sugar or ground rock sugar, and white pepper.
7. Once the steamer is boiling, put the plate with the fish into the steamer for 3 minutes. After 3 minutes, turn off the heat and remove the cooked fish using the plate lifter from the steamer.
8. Microwave the soy sauce mixture on high heat until it just boils (to remove the alcohol; about 1-2 minutes, depending upon the strength of your microwave). You want to time this to be ready just after the hot oil is poured on the fish (see next step). You can also use another small pan to heat the mixture instead of the microwave. Alcohol has a lower boiling point (173⁰F - 78⁰C) than water (212⁰F - 100⁰C), so the mixture doesn’t have to boil.
9. Pour the oil from the bowl into a wok or small pan and heat until the oil is very hot. Pour the hot oil onto the fish carefully, since the oil will splatter as it hits the fish. Pour the soy sauce mixture onto the fish, top with the green onions and cilantro (optional), and serve with steamed rice.