Steamed Fish with Fried Garlic

Steamed Fish with Fried Garlic: Best with Wolfberry and Ginger

Why not use steam to cook fish, instead of the usual boiling, frying, and broiling? If I were to choose the best cooking method, I will choose steaming. Frying adds unwanted oil to fish. 

Broiling subjects the fish to hot temperature, which might produce harmful substances like acrylamide. Boiling on the other hand, if I’m not careful enough, fish ends up in smithereens before reaching the dining table. 

Steaming is a gentle way of cooking fish in a short time span. It never adds any oil. The cooking temperature won’t go beyond 100ºC.  And, the fish is always whole because I don’t need to stir occasionally.   

If you’re cutting back on fats but still want to indulge on meat, then choosing fish instead is a better option.  Fish is high in protein but low in fat. It’s loaded with vitamins and mineral. Plus a bonus of famous omega-3 fatty acid.

Start your healthy lifestyle now. Start by cooking this steamed fish with fried garlic. 

How to Make Fried Garlic with Butter

Make fried garlic with butter every time you need or just buy it bottled from nearby grocery.

Follow the steps to make fried garlic with butter. 

  1. Separate garlic cloves, peel and slice. Feel free to use any fruit slicer. Alternatively, just crush each garlic flat. 
  2. Fry over a medium heat, in a 2 inches thick oil. 
  3. Continually stir to prevent garlic from burning. Fry for 5 minutes or until the color turns golden brown. Lower the heat and continue for another 2 minutes. 
  4. Drain on a strainer to remove excess oil. 
  5. Return the same pan on the stove. Set the heat to low. Melt the butter.  Toss back the drained garlic into the pan. Dash with salt. Then mix the garlic in order to coat with butter and salt. 
  6. Then transfer to pan lined with paper towel. Cool completely then transfer to a jar for later use. 

Steamed Cod Fish with Wolfberry, Fried Garlic, and Ginger 

Prepare the sauce. Put the following ingredients in a bowl and mix: 

  1. 1tbsp of soy sauce
  2. 1 tsp sugar
  3. 1 tbsp wine
  4. 2 tbsp water or chicken stock
  5. 1 tsp sesame oil
  6. 1 tbsp wolfberries

Then follow these steps to make Steamed Cod Fish with Wolfberry, Fried Garlic and Ginger:

  1. Get 50 g of ginger, cut into strands. Then, slice 5 cloves of garlic
  2. In a wok, set 2 inches of oil to a medium heat.  Fry the ginger strands until golden brown. Remove from heat and drain. Then fry the garlic slices in the same wok setup until golden brown. Remove and drain. 
  3. Get a deep metal plate. Put 2 thin slices of ginger. Place fish darne on top – whole fish, fillet or portioned fillet, choose whichever will fit. 
  4. Sprinkle some wolfberries. Dash with  salt and pepper. Get another 2 thin ginger slices and put over the fish. Then put a few drops of wine. 
  5. Steam for about 10 minutes and do adjustment base on fish thickness. 
  6. Remove from the steamer. Drain away the liquid. Cover with prepared sauce. Top with ginger, garlic, chopped jalapenos, and spring onion strands.

What Fish are Good for Steaming?

Thinking of what fish are good for steaming? Hold for a second and think of your favorite fish. What you have in mind is probably good as steamed fish. 

In addition, these are some fish that are worth considering; cod fish, threadfin, grouper, snapper, sea bass, tilapia, halibut, white pomfret, and salmon. 

I’ll ask you to use cod fish for this recipe. Depending on your location, you either get Pacific cod or Atlantic cod. In general, cod has mild milky flavor. Pacific Cod is firmer and more savory, while the Atlantic cod is sweeter and softer. Whatever you get, your steamed fish with fried garlic will be great. 

In addition, choose fish with firm flesh and nice overall appearance. Avoid those with soggy part and reddish eyes. 

Fish degrades faster than animal meat. Make sure to cook it immediately or toss in a freezer.  

When vacuum packed and properly stored, fish may last up to 2 years. However, home fridge is unable to keep the ideal temperature. So, cook large fish within 2 months, while smaller fish like cod can be stored safely for half a year. Dividing fish into smaller portions will also facilitate longer freezing time.

Why Do You Need to Add Ginger Slices? 

For me, ginger is vital for steamed and boiled fish. The ginger helps drive away the disagreeable fishy taste.  However, if the fishy smell doesn’t disturb you, and feels like the ginger is overpowering, then you can lessen the ginger or get rid of it. 

Do You Need to Fry Garlic?

Think about this. Every time a recipe calls for garlic, what does it tell you? 

It tells you to cook the garlic briefly in a medium heated oil.  The garlic taste great when cooked that way. The raw flavor goes off and the inviting fragrance manifests. Conversely, boiled garlic is somewhat repulsive. 

So if someone in your family hate garlic in a dish, try toasting the garlic first before adding the rest of ingredients.  My brother for example hates raw garlic so much, but is having a feast on toasted garlic. 

Do you think you need to fry garlic? 

You Have no Steamer Yet. How Can You Steam Fish? 

If you don’t have steamer yet, now is the best time to get one. It’s a two casserole setup. The bottom casserole holds boiling water, which emit hot water vapor to cook the food above. While the top casserole, which holds the food, is perforated to allow the hot vapor to circulate. 

It’s useful not only for steaming fish, but for cooking other products too, like dumplings and rice cakes. 

You can setup a temporary steamer using a large and tall pot. Pour about 3 inches of water. Then setup a sturdy wire frame to support the bowl, and make sure the water never touches the bowl. 

Conclusion

Steaming fish usually takes about 10 minutes, which may vary depending on thickness. Having the right equipment intended for the purpose makes it a lot easier. 

Many fish are suited for steaming. Solid examples are tuna, salmon, and tilapia. For larger fish like tuna and cod, cut them into darne, portioned fillet or fillet.

Get fish straight from the fish port or from the nearby market. An early morning trip gives you a better chance of getting the desired quality.  Scout for fresh fish that is attractive, firm, and free from reddish eyes. Cook as soon as you can, or toss in the freezer for later use. 

Fish steaming in a brief. Setup the steamer. Lay the fish of choice on a deep plate. Add ginger and steam for about 10 minutes. You have the option to add soy sauce, oyster sauce, and vinegar.  Lastly, top with wolfberries and fried garlic.

Toast the garlic first, because you want it in its best state before topping onto the fish.

Enjoy your steamed fish with fried garlic. Your own variation will sure taste great. 

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