Steamed Fish Recipe (Nga baung)

Fish: A whole white fish like tilapia or snapper, cleaned and gutted.

Soy sauce: Adds a salty and umami flavor to the dish.

Sesame oil: Provides a rich, nutty aroma and taste.

Garlic: Minced to infuse the fish with a pungent, savory flavor.

Ginger: Sliced to add a fresh, zesty kick.

Green onions: Chopped for a mild, slightly sweet onion flavor.

Cilantro: Chopped to add a burst of freshness and color.

When steaming fish, make sure to use a plate that has a slight lip or edge to it. This will help to contain the soy sauce and sesame oil mixture, ensuring that the flavors are absorbed evenly throughout the fish. Additionally, placing a few slices of ginger and green onions inside the cavity of the fish can infuse it with even more aromatic flavors during the steaming process.

• whole preferably white fish like tilapia or snapper fish - Substitute with cod or haddock: Cod and haddock are also mild-flavored white fish that can hold up well to steaming.

• soy sauce - Substitute with tamari or coconut aminos: Tamari is a gluten-free alternative that provides a similar umami flavor. Coconut aminos are a soy-free option with a slightly sweeter taste.

• sesame oil - Substitute with olive oil: Olive oil can provide a rich flavor, though it lacks the nutty aroma of sesame oil. For a closer match, you can add a few drops of toasted sesame oil to olive oil.

• garlic (minced) - Substitute with shallots: Shallots offer a milder, slightly sweet flavor that can complement the dish well.

• ginger (sliced) - Substitute with galangal: Galangal has a similar spicy and aromatic profile, though it is slightly more citrusy and piney.

• green onions (chopped) - Substitute with chives: Chives provide a similar mild onion flavor and can be used as a garnish.

• cilantro (chopped) - Substitute with parsley: Parsley offers a fresh, slightly peppery flavor that can be a good alternative for those who do not enjoy cilantro.

• Allow the steamed fish to cool to room temperature before storing. This prevents condensation, which can make the fish soggy.
• Place the fish in an airtight container. If the fish is too large, you can cut it into smaller portions to fit.
• For added freshness, wrap the fish in parchment paper or plastic wrap before placing it in the container.
• Store the container in the refrigerator if you plan to consume the fish within 2-3 days.
• To freeze, wrap the fish tightly in aluminum foil or plastic wrap, then place it in a freezer-safe bag or container. This helps prevent freezer burn.
• Label the container with the date to keep track of its freshness.
• When ready to eat, thaw the fish in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Reheat the fish gently in a steamer or microwave. If using a microwave, cover the fish with a damp paper towel to retain moisture.
• Garnish with fresh green onions and cilantro before serving to revive its flavors.

• Preheat your oven to 275°F (135°C). Place the steamed fish in an oven-safe dish, cover it with aluminum foil to retain moisture, and heat for about 15 minutes or until warmed through.
• Use a steamer to reheat the fish. Place the fish back in the steamer basket, cover, and steam for about 5-7 minutes until it’s heated evenly.
• For a quick method, use a microwave. Place the fish on a microwave-safe plate, cover it with a microwave-safe lid or another plate to trap steam, and heat on medium power for 2-3 minutes. Check and add more time if necessary.
• If you have a sous-vide machine, set it to 130°F (54°C). Place the fish in a vacuum-sealed bag and immerse it in the water bath for about 15 minutes.
• Reheat on the stovetop by placing the fish in a skillet with a small amount of water or broth. Cover and heat on low for 5-7 minutes, ensuring it doesn’t dry out.

• Steamer: A device used to cook the fish by steaming, ensuring it remains moist and tender.

• Plate: A dish that fits into the steamer, used to hold the fish while it cooks.

• Small bowl: A container for mixing the soy sauce, sesame oil, minced garlic, and sliced ginger.

• Knife: A tool for cleaning, gutting, and slicing the fish, as well as chopping the green onions and cilantro.

• Cutting board: A surface for preparing and chopping the ingredients like garlic, ginger, green onions, and cilantro.

• Measuring spoons: Tools for accurately measuring the soy sauce and sesame oil.

• Tongs: Useful for handling the fish and placing it into the steamer.

• Serving platter: A dish for presenting the steamed fish once it is cooked and garnished.

Prepare ingredients in advance: Clean and gut the fish ahead of time. Mince the garlic, slice the ginger, and chop the green onions and cilantro.

Use a timer: Set a timer for the steaming process to ensure the fish is cooked perfectly without needing constant attention.

Pre-mix the sauce: Combine the soy sauce, sesame oil, minced garlic, and sliced ginger in advance to save time during preparation.

Choose the right fish: Opt for a white fish like tilapia or snapper that cooks quickly and evenly.