I’m convinced that in a previous life I was a pampered house cat. I love afternoon naps in a spot of sun and love eating fish, from head to tail, skin, fins and all. My favourite way to eat fish is steamed whole, a traditional Asian method of preparation. Whenever my parents went grocery shopping, a freshly cleaned live fish would often be in their basket. Tilapia is generally the cheapest live fish at Asian grocery stores in Toronto and what I grew up eating. Stephen loves to fish, but he doesn’t love eating fishy things. Stephen finds tilapia to taste especially muddy. This means that since we’ve been married, my consumption of fish has decreased drastically unless we’re eating at my parents.
However, because he spoils me, we’ve recently started cooking steamed fish at home (all for me). We are spending a little more to buy Green Bass or Striped Bass, fish that Stephen enjoys more. I’ve also learned how to say Striped Bass in Mandarin from a helpful lady while I struggled to order at the grocery store. My level of Mandarin is grade school, meaning I know how to ask for fish at the grocery store, but not Striped Bass.
- 1 fresh striped bass, cleaned (1-1.25lb)
- 4 stalks green onion
- 1 1/2 disc of ginger
- 3 tbsps Steamed Fish Sauce (seasoned fish sauce)
- On a plate or pan, steam fish until done (~ 9-11 minutes).
- Julienne the ginger and green onions, separate the ginger in half.
- In a pan, heat oil and add half the ginger, fry until golden brown and crisp. Set aside.
- Once the fish is done steaming, drain 80% of the liquid from the plate. Place the green onion and remaining raw ginger on top of the fish and pour the hot oil and cooked ginger over it. Top with Steam Fish Sauce.
- We use Kimlan brand Steam Fish Sauce, which is a seasoned soy sauce. If you can't find the specific type of soy sauce, you can substitute with light soy sauce mixed with a touch of sugar
Assemble ingredients
Steam fish until done
Julienne ginger and green onions
Fry half of the ginger to top the steamed fish
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