Some people say that poached fish is the most delicious way to cook a fish. Well, we are afraid that we cannot agree on that.
We are not big fans of fish but waterless steamed fish can always give us the appetite to finish the whole fish. An example would be the waterless steamed eel we made before. In this article, we are introducing some new techniques in making waterless steamed fish. The result was wonderful and we think we may share that!
金醬無水蒸魚 Waterless Steamed Fish
Personally waterless steamed fish is the most yummy way to cook fish. Compared to steaming it traditionally, waterless steamed fish is more juicy and tender. The umami of the fish is better brought out
We applied some techniques to make waterless steamed fish even more tasty. Let’s take a look!
We bought a fresh star snapper from wet market
Of course it’s not a wild one. We really want to try wild star snapper if there is a chance
In waterless steamed fish, we usually put vegetable below the fish to prevent the fish from stick onto the pot. We used angled luffa this time.
The sauce was made of miso, mirin, Japanese soy sauce and minced garlic.
Wash the fish. Try to rub away all parts in bloody red. This helps remove the stinky fishy odour. With this method we even don’t need to add ginger to absorb the unpleasant odour
Every star snapper has a lump of yellow fatty tissue in the belly. We can place this tissue on top of the fish when cooking to enhance umami
Put the fish on a plate to drain the water
Slice angled luffa
Place all the ingredients in the pot. This standalone approach is a better way of setting the fish. Will explain more below.
We also have an article about the pot we are using which is ideal for waterless cooking
Get ready the sauce. Mix 1 tbsp of miso, 1 tsp of mirin, 1 tsp of Japanese soy sauce and 2 cloves of minced garlic
It’s important to try the taste and adjust the seasoning. It can be a bit saltier than normal as the juice comes out from the ingredients during cooking will dilute the sauce
Apply the sauce on the fish
Making the fish “stands” can help achieve a better cooking result, there are a few reasons for that:
- The sauce can be evenly applied to both sides of the fish, making the flavour more even
- In the final step of pouring boiling oil in, we can fry both sides of the fish which makes the texture more even
- The belly part is closer to the fire. Due to the fatty issue there, we can have a gently fried texture of the fish belly
- It looks better (personally)
- Don’t need to flip the fish around when eating. It’s more convenient
Here comes the most important part of waterless steaming. We applied medium heat for 5 mins (to establish sufficient heat inside the pot), low heat for 4 mins (to maintain steam flow inside the pot) and resting for 4 mins (to make the meat succulent and tender by gentle heat)
As our pot is relatively tall compared to a casserole, it took 5 mins to create observable steam. You may need to adjust the time when using other pot.
If you want to know more about waterless steaming and recipes, you may refer to our previous article.
Then pour onto the fish to give it a silky texture
The sauce is rice killer. We used a cast iron pot to make a nice pot of rice. Rice from Niigata is the beeeeeest
The fish was so juicy and tender. The sauce was full of fish’s umami. This is really a wonderful way to cook fish
We can finish the whole fish everything
After finishing it, the fish can still stand upright
When we were getting used to the pot, we spent a few times to get the formula of the cooking time. In the photo it’s an overcooked fish. The meat was chewy and dry
Interested in the pot we used for waterless cooking? Head to our online store. We have different colors and sizes.
Poaching fish is a popular way of cooking fish apart from steaming it. Yet after trying waterless steamed fish, we cannot go back anymore
Sichuan Fish is epic. We can actually make this at home!