Ikan Kukus Halia Recipe (Steamed Fish with Ginger)

Fish: A whole cleaned and scaled fish like sea bass or tilapia is ideal for this recipe.

Ginger: Fresh ginger, julienned, adds a spicy and aromatic flavor to the dish.

Garlic: Thinly sliced garlic enhances the overall taste with its pungent aroma.

Spring onions: Cut into 2-inch pieces, these add a mild onion flavor and a touch of color.

Soy sauce: Provides a salty and umami-rich flavor to the fish.

Sesame oil: Adds a nutty and rich aroma, enhancing the dish's overall flavor.

Salt: Used to season the fish to taste.

White pepper: Adds a subtle heat and peppery flavor to the dish.

When preparing ginger for this recipe, make sure to julienne it finely. This not only ensures that the ginger infuses its flavor more effectively into the fish, but also makes it more pleasant to eat. Additionally, when drizzling soy sauce and sesame oil over the fish, try to distribute them evenly to ensure a balanced flavor throughout the dish.

• whole cleaned and scaled fish - Substitute with fillets of fish: Fillets are easier to handle and cook faster, making them a convenient alternative.

• whole cleaned and scaled fish - Substitute with tofu: For a vegetarian option, tofu can absorb the flavors of the dish well.

• julienned ginger - Substitute with ground ginger: Ground ginger can provide a similar flavor, though it will be less pungent.

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

• thinly sliced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it will lack the texture of fresh garlic.

• thinly sliced garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the dish well.

• spring onions - Substitute with leeks: Leeks have a similar mild onion flavor and can be used in similar quantities.

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

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• soy sauce - Substitute with coconut aminos: Coconut aminos are a soy-free alternative with a slightly sweeter taste.

• sesame oil - Substitute with peanut oil: Peanut oil has a similar nutty flavor and high smoke point.

• sesame oil - Substitute with olive oil: Olive oil can be used for its healthy fats, though it will have a different flavor profile.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami flavor.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor compared to table salt.

• white pepper - Substitute with black pepper: Black pepper has a stronger flavor but can be used in similar quantities.

• white pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a different kind of spiciness.

• Allow the steamed fish to cool to room temperature before storing. This helps prevent condensation, which can make the fish soggy.
• Transfer the fish to an airtight container. If the fish is too large, you can cut it into smaller portions to fit.
• Place a layer of parchment paper or plastic wrap between the fish and the lid to minimize direct contact and preserve the texture.
• Store the container in the refrigerator if you plan to consume the fish within 2-3 days. For longer storage, place the container in the freezer.
• When freezing, label the container with the date to keep track of its freshness. The steamed fish can be stored in the freezer for up to 2 months.
• To reheat, thaw the fish in the refrigerator overnight if frozen. Steam the fish again for about 5-10 minutes or until heated through. Alternatively, you can reheat it in the microwave, but be cautious as this may alter the texture.
• Serve the reheated steamed fish with fresh spring onions and a drizzle of soy sauce to revive its flavors.

• Oven Method

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover steamed fish in an oven-safe dish.
  3. Cover the dish with aluminum foil to keep the fish moist.
  4. Heat for about 10-15 minutes, or until the fish is warmed through.
  5. Check the fish halfway through to ensure it doesn't dry out.

• Stovetop Method

  1. Place a non-stick pan over medium heat.
  2. Add a small amount of water or broth to the pan to create steam.
  3. Place the leftover fish in the pan and cover with a lid.
  4. Heat for about 5-7 minutes, or until the fish is warmed through.
  5. Be careful not to overheat to avoid drying out the fish.

• Microwave Method

  1. Place the leftover fish on a microwave-safe plate.
  2. Cover the fish with a microwave-safe lid or plastic wrap to retain moisture.
  3. Microwave on medium power for 1-2 minutes.
  4. Check the fish and continue heating in 30-second intervals until warmed through.
  5. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Steamer Method

  1. Set up your steamer and bring the water to a boil.
  2. Place the leftover steamed fish on a heatproof plate.
  3. Steam for about 5-7 minutes, or until the fish is heated through.
  4. Check periodically to ensure the fish is not overcooked.

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

• Heatproof plate: A plate that can withstand high temperatures, used to hold the fish while it steams.

• Knife: Essential for slicing the ginger, garlic, and spring onions.

• Cutting board: A surface to safely chop and prepare the ingredients.

• Paper towels: Used to pat the fish dry before cooking.

• Measuring spoons: For accurately measuring the soy sauce, sesame oil, salt, and white pepper.

• Tongs: Useful for handling the fish and placing it on the heatproof plate.

• Serving plate: To present the steamed fish once it's cooked.

• Fork: To check if the fish is cooked through and flakes easily.

Prep ingredients in advance: Clean, scale, and pat dry the fish the night before. Store it in the fridge.

Use a food processor: Quickly julienne ginger and slice garlic using a food processor.

Pre-mix sauces: Combine soy sauce and sesame oil in a small bowl ahead of time.

Organize your steamer: Ensure your steamer is set up and ready to go before you start cooking.

Batch cook: Steam multiple fish at once if you have a large enough steamer.