Miso Garlic Steamed Fish
Miso Garlic Steamed Fish
Ingredients
For the Steamed Fish
- 900 g red snapper tail
- 2 tablespoons Shaoxing wine
- 3-4 slices ginger
- 2 stalks spring onion
For the Miso Garlic Sauce
- 2 tablespoons white miso paste
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 1/2 teaspoons sugar
- 1 tablespoon light soy sauce
- 1 tablespoon water
- 1 tablespoon oil
Optional Garnishes
- 1 bird's eye chilli, sliced, as needed
- 1 spring onion, for topping, as needed
- 1 coriander, for topping, as needed
- 2-3 tablespoons oil, for pouring over fish, as needed
Instructions
- 1
Score the red snapper tail on both sides with a sharp knife. This helps the fish cook evenly and absorb the flavors.
ā±ļø 2 min
- 2
Rub the scored fish thoroughly with 2 tablespoons of Shaoxing wine.
ā±ļø 1 min
- 3
Arrange the 3ā4 slices of ginger and 2 stalks of spring onion on a heatproof plate that will fit inside your steamer. Place the prepared fish on top of the ginger and spring onion.
ā±ļø 2 min
- 4
In a small bowl, combine the ingredients for the Miso Garlic Sauce: 2 tablespoons white miso paste, 1 tablespoon minced garlic, 1 tablespoon minced ginger, 1 1/2 teaspoons sugar, 1 tablespoon light soy sauce, 1 tablespoon water, and 1 tablespoon oil. Mix well until smooth and thoroughly combined.
ā±ļø 3 min
- 5
Generously spread the prepared Miso Garlic Sauce over the entire fish, ensuring some sauce gets into the scored slits.
ā±ļø 2 min
- 6
If using, scatter the optional sliced bird's eye chilli over the fish. This should be done just before steaming to maintain its sharp heat and fresh aroma.
ā±ļø 1 min
- 7
Prepare your steamer by bringing water to a strong boil. Carefully place the plate with the fish into the steamer. Steam for 11ā13 minutes, or until the fish is opaque and flakes easily with a fork. Cooking time may vary slightly depending on the thickness of the fish.
ā±ļø 13 min
- 8
Once the fish is cooked, carefully remove it from the steamer. Top the hot fish with fresh spring onion and coriander.
ā±ļø 1 min
- 9
In a small saucepan, heat 2-3 tablespoons of oil until it is smoking hot. Carefully pour the smoking hot oil over the spring onion, coriander, and fish. This step will sizzle the aromatics and release their fragrance.
ā±ļø 1 min
- 10
Serve the Miso Garlic Steamed Fish immediately. It is best enjoyed fresh and hot.
Kitchen Tools
Nutrition Facts (per serving)
Miso Garlic Steamed Fish
For the Steamed Fish
- 900 g red snapper tail
- 2 tablespoons Shaoxing wine
- 3-4 slices ginger
- 2 stalks spring onion
For the Miso Garlic Sauce
- 2 tablespoons white miso paste
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 1/2 teaspoons sugar
- 1 tablespoon light soy sauce
- 1 tablespoon water
- 1 tablespoon oil
Optional Garnishes
- 1 bird's eye chilli, sliced, as needed
- 1 spring onion, for topping, as needed
- 1 coriander, for topping, as needed
- 2-3 tablespoons oil, for pouring over fish, as needed
Instructions
- 1
Score the red snapper tail on both sides with a sharp knife. This helps the fish cook evenly and absorb the flavors.
ā±ļø 2 min - 2
Rub the scored fish thoroughly with 2 tablespoons of Shaoxing wine.
ā±ļø 1 min - 3
Arrange the 3ā4 slices of ginger and 2 stalks of spring onion on a heatproof plate that will fit inside your steamer. Place the prepared fish on top of the ginger and spring onion.
ā±ļø 2 min - 4
In a small bowl, combine the ingredients for the Miso Garlic Sauce: 2 tablespoons white miso paste, 1 tablespoon minced garlic, 1 tablespoon minced ginger, 1 1/2 teaspoons sugar, 1 tablespoon light soy sauce, 1 tablespoon water, and 1 tablespoon oil. Mix well until smooth and thoroughly combined.
ā±ļø 3 min - 5
Generously spread the prepared Miso Garlic Sauce over the entire fish, ensuring some sauce gets into the scored slits.
ā±ļø 2 min - 6
If using, scatter the optional sliced bird's eye chilli over the fish. This should be done just before steaming to maintain its sharp heat and fresh aroma.
ā±ļø 1 min - 7
Prepare your steamer by bringing water to a strong boil. Carefully place the plate with the fish into the steamer. Steam for 11ā13 minutes, or until the fish is opaque and flakes easily with a fork. Cooking time may vary slightly depending on the thickness of the fish.
ā±ļø 13 min - 8
Once the fish is cooked, carefully remove it from the steamer. Top the hot fish with fresh spring onion and coriander.
ā±ļø 1 min - 9
In a small saucepan, heat 2-3 tablespoons of oil until it is smoking hot. Carefully pour the smoking hot oil over the spring onion, coriander, and fish. This step will sizzle the aromatics and release their fragrance.
ā±ļø 1 min - 10
Serve the Miso Garlic Steamed Fish immediately. It is best enjoyed fresh and hot.