Steaming fish is a traditional method in Chinese cuisine, dating back to ancient times. Chef Shirley Chung emphasizes its simplicity and effectiveness, requiring a whole fish or filet placed over boiling water in a steamer. The technique preserves the fishâs natural moisture and results in a soft texture without direct heat. Ideal fish types include rock cod, snapper, and halibut. Simple seasoning with salt allows the fishâs freshness to shine, while a final hot oil sizzle adds flavor post-steaming for an authentic presentation and taste.
"The Chinese method of steaming fish is to steam a whole fish or filet over boiling water on a steamer. The steaming water needs to be boiling on high heat, to ensure maximum steam vapor."
"The fish is simply seasoned with salt before cooking, steamed in its own juice, [then] sauce and a hot oil sizzle is poured over the fish after it's steamed."
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