Growing up, my family ate a lot of steamed fish. Mostly sea bass, sometimes cod, but at least twice a week. Mixed with ginger and scallions, drizzled with hot oil and soy sauce. The fish is always tender, silky smooth. I remember the knowledgeable “fish guy” at the wet market would advise how long the fish needed to be steamed (it depends on the kind of fish and weight). And he was never wrong.
Here in the States, I don’t have a wet market close to where I live. Variety of fish that is available to me are salmon, cod, or tilapia. I also don’t have a “wok” that is big enough to steam a fish head to tail. Luckily I found a way steamed fish in the oven (thank you internet). No wok, no oil, no fuss. I only have wash to one plate!!!
