好食到不得了金醬無水蒸魚 Unbelievably Tasty Waterless Steamed Fish

有人話油鹽水浸魚係世上最好食既煮魚方法，恕我地未能同意依個講法。

我地唔算非常鍾意食魚，但無水蒸魚真係好食到不得了，一個例子係之前整過既無水蒸蟠龍鱔。今次我地就用左d之前都未用過既方法去整無水蒸魚，結果非常好食，一定要介紹下！

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

個人認為無水蒸魚既方法係最好食的，佢比清蒸更好食，魚肉既質感會比隔水蒸黎得細嫩多汁，更加食到魚既鮮味。
今次仲用左方法進一步提升無水蒸魚既好味指數，一齊睇下點做啦！

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!

行過街市，入手左一條游水石蚌做無水蒸魚
當然都係養魚，好想有機會試下野生石蚌係咩風味

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

無水蒸魚一般都會搵d瓜菜氈底，今次用左勝瓜，用無水蒸方法整出黎既勝瓜香甜又吸晒魚既鮮味
至於金醬即係用味噌、味醂、日本醬油同蒜蓉調和而成既醬汁，我地開始對佢既喜愛多於中式傳統蒸魚豉油了

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.

清洗魚，所有血紅色既部份都儘量捽走，咁就可以避免蒸完既魚有腥味，咁做亦可以唔洗加薑令條魚沾上薑味

石蚌肚內有舊黃油，定律來的，記住叫賣魚叔叔唔好扔，可以用黎鋪係面黎整無水蒸魚，增加鮮味

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

洗好魚，由佢晾一晾水

Put the fish on a plate to drain the water

勝瓜切成厚片

Slice angled luffa

鋪好材料係鍋，將魚直立咁放係一個令佢更好食既技巧，轉頭講講
我地都寫左篇文章介紹我地用緊既依個鍋，用黎整無水料理非常好用

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

準備金醬，將1湯匙味噌、1茶匙味醂、1茶匙日本醬油同2瓣蒜蓉撈埋
最緊要試下味。稍為咸少少都唔緊要，因為一邊無水蒸食材會一邊出水稀釋醬汁

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

將金醬鋪上魚身

Apply the sauce on the fish

將魚直立放置會達至更好效果，有幾個原因：

醬汁可以平均沾到兩邊魚身，令味道更平均
最後落滾油既步驟油可以淥晒兩邊魚身，令兩邊都質感油滑
魚腩部份較接近火源，由於魚腩有油脂，食起上黎會有略略煎香左既效果
直立上碟較好睇（個人喜好）
唔洗食完一邊又翻去另一邊，更方便進食

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

黎到最重要既無水蒸部份，我地用左中火5分鐘(建立足夠鍋內熱力)，細火4分鐘(保持鍋內充滿蒸氣既環境)，熄火焗4分鐘(以溫和熱力令肉質變得更細嫩)
由於我地用既鍋係高身，用左中火5分鐘先預熱到個鍋令佢出煙，用其他鍋黎整既話要自己調節時間
有關多d無水蒸既解說同食譜，可以睇睇我地之前既文章

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.

燒滾油

Boil oil

一野炸落魚身，令佢有更香滑口感。聽到喳喳聲就岩架喇

Then pour onto the fish to give it a silky texture

將個汁撈飯食係一流，新潟米，用鑄鐵鍋坎飯，超級正

The sauce is rice killer. We used a cast iron pot to make a nice pot of rice. Rice from Niigata is the beeeeeest

魚肉嫩滑多汁，醬汁亦充滿鮮味，依個煮法真係好值得推介

The fish was so juicy and tender. The sauce was full of fish’s umami. This is really a wonderful way to cook fish

次次都食到無得剩
而食完成條魚後，魚身仍然保持直立

We can finish the whole fish everything
After finishing it, the fish can still stand upright

我地初初用依個鍋整無水蒸魚時都試左幾次先掌握到火喉，圖中係煮到過左火既版本，食上去會較實，同隔水蒸差唔多

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