Simple Steamed Fish Fillets with Ginger and Onions...

We love fish in this household but I find we could be eating more of it... at least once a week is ideal! Although we adore fresh whole fish once in a while, I like to use frozen thawed fillets as they are convenient to take out of the freezer to thaw overnight in the fridge, and you don't have to contend with fish bones especially the young kids. I always make sure to have frozen skinless basa fish fillets on hand. They are cheap and plentiful, and you can count on a further deal at Asian supermarkets. Cantonese Chinese cuisine is not complete without a dish of steamed fish with ginger and green onions, usually done whole, however using frozen fish fillets is just as delicious and a cinch to prepare! 

Simple Steamed Fish Fillets with Ginger and Onions
Makes 4 to 6 servings

3 large basa fish fillets (about 1 lb.), thawed overnight, drained and patted dry

A few dashes of ground white pepper

1 Tbsp. Chinese cooking wine
3 slices of ginger, peeled and cut into thin strips
2 green onions, cut into 2-inches, then cut vertically into silken strips

4 sprigs of cilantro, stems removed and chopped (optional)

1 Tbsp. canola oil
2 Tbsp - 1/4 cup seasoned soy sauce for seafood (*see note below)
1/4 tsp. sesame oil

Cook's NOTE: You can use any firm flesh white fish such as catfish, sole or sea bass.

Make sure to pat fish dry. Slice the fillets in half along its centres.

Cut fish fillet into 2-3 inch pieces. Lay the pieces on a heat-proof plate, dash some pepper and drizzle cooking wine on top. Scatter ginger strips over the fish, cover with lid and steam for 10-12 minutes.

As soon as the fish is done, carefully remove it from the steamer or skillet. Discard the fish water and ginger strips. Lay the onions and cilantro if using all over fish.

Heat up a pan over high heat and add cooking oil, swirl around until it’s smoking hot. Pour the oil over the steamed fish. Drizzle over with the soy sauce and sesame oil.

*Did you know you can buy soy sauce specifically for seafood? If you wonder why the soy sauce tastes particular harmonious and delicious on whole fish in Chinese restaurants it's because they use a brew that is made for fish- savoury but slightly sweeter to bring out the natural sweetness in its meat. Once I figured this out, I can't go back to any ol' soy sauce on fish. Look for it in the soy sauce aisle in Asian supermarkets. Pearl River Bridge is particularly tasty. TIP: If you can't find seasoned soy sauce for seafood make your own mixture with 2 Tbsp. soy sauce, 1 Tbsp. cooking wine, 1 Tbsp. water and 1 tsp. brown sugar. Use sparingly.

I always serve some sort of Chinese greens with Chinese-style fish. Today I used yu choy.

Matias digging in!

There are many different ways for the family to enjoy fish. Some of our family favourites include Pan-fried Salmon Trimmings with garlic, Salmon Tofu Patties, Pan-Fried Basa Fish Patties, Smoked Salmon on bagels for brunch, Creamy Tuna Noodle Salad, Asian-Spice Rice Kedgeree and Pan-Fried Whole Trout with Lemon and Dill. 

No matter how you serve it, you know you're giving your family a healthy dose of omega-3 fatty acids, protein, vitamins, and nutrients. So come all, let's eat more fish- it really does the body good!