No steamer at home? No problem! You can steam a fish in the oven and enjoy a delicious Thai-style savory dish in no time. I was skeptical at first, but to my surprise, it tasted almost the same as the traditional method.
Growing up, my mum always made Chinese steamed fish for us to get our vitamins. Since she has been gone, I hadn’t eaten this homemade dish for a very long time until I tried it at my sister’s place. She made this delicious steamed fish in the oven. The Chinese savory sauce is slightly different, and with this recipe, you can try out both sauces.
I chose the Thai style because I love coriander and the tangy lime taste, but the Chinese sauce is very easy to apply as well. I’ll list the sauce ingredients separately so you can choose your favorite.
Cooking time for 1 fish: ~35 minutes
Ingredients for a Thai Style Steamed Fish & Tools
- 1x whole seabass cleaned of internals or any white meat fish (such as snapper) – would taste delicious
- 1x Tbsp light soy sauce – bringing a savory depth
- 1x Tbsp fish sauce – bringing a briny flavor
- 1x Tbsp fresh lime juice – bringing brightness
- 1x Tbsp sesame oil or sunflower oil – for a touch of richness
- 1 small piece of fresh ginger, julienned – infuses the fish
- 1/2 red chili, sliced – for a spicy punch
- 1.5 stalks of spring onion – slice the white part thinly; use the green part as garnish
- Coriander leaves – for aroma and/or garnish (if unavailable, use spring onion)
- Salt & pepper
- Baking paper
- Stapler
- Oven tray
- Big oven bowl
- Small bow
Ingredients for a Chinese Style Steamed Fish & Tool
- 1x whole fish cleaned of internals (such as sea bass or snapper)
- 1x Tbsp light soy sauce
- 1x Tbsp sesame oil or sunflower oil – for a touch of richness
- 1x Tbsp rice wine
- 1 small piece of fresh ginger, julienned
- 1/2 red chili, sliced
- 1.5 stalks of spring onion – slice the white part thinly; use the green part as garnish
- Optional ingredient: slice few shitake mushrooms
- Salt & Pepper
- Baking paper
- Stapler
- Oven tray
- Big oven bowl
- Small bowl
What to do?
- Preheat your oven to 195°C.
- Fill the big oven bowl halfway with boiled water and place it at the bottom of the oven. Use a bowl that is the same length as the fish or larger.
- ————- Prepare the Fish ————-
- Rinse the fish and pat it dry with kitchen paper.
- Sprinkle salt and pepper inside and out..
- ————- Prepare the Aroma Ingredients ————
- Slice the ginger into thin julienne strips.
- Slice the spring onion thinly. Use the white part during the steaming of the fish, and the green part as garnish.
- Slice half of a spicy chili thinly. If you like a spicy punch, you can include the seeds.
- Optional: Slice shiitake mushrooms thinly.
- ————- Prepare the Marination Sauce ————-
- Mix in a small bowl for Thai Style: 1Tbsp light soy sauce + 1Tbsp fish sauce + 1Tbsp fresh squeezed lime juice + 1Tbsp sesame oil
- For a Chinese Style, mix in a small bowl: 1Tbsp light soy sauce + 1Tbsp sesame oil + 1Tbsp rice wine
- ————- Wrap & Season the Fish ————-
- On the oven tray, lay the fish diagonally on a sheet of baking paper.
- Place some ginger, the white part of the spring onion, and some coriander inside the cavity of the fish.
- Top the fish with the remaining ginger and the white part of the spring onion. For a Chinese-style touch, you can optionally add shiitake mushrooms on top of the fish as well..
- Spread the chili slices over the fish.
- Fold the sides of the baking paper together and staple them.
- Pour the sauce over the fish inside the wrapping paper.
- Staple the wrapping paper at the top to fully enclose the fish.
- ————- Steam the Fish ————-
- Steam the fish for 25min in 195°C.
- When it’s ready, be careful when you open the oven door as steam will escape.
- ————- Serve the Fish ————-
- You can cut the top part of the wrapping paper and place the fish, still in the paper, on a plate. Alternatively, you can slide the fish and all the sauce onto a heated plate.
- Garnish the fish with coriander leaves or the green part of the spring onion before serving.
The best side to serve with steamed fish is steamed white rice. Enjoy your flavorful and healthy steamed fish, whether you choose the Thai or Chinese style. This dish is a wonderful way to bring a taste of home to your table, even without a traditional steamer.
Happy cooking and Bon appétit! 🌟
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