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Steamed Fish with Ponzu
January 11th, 2012Recipes, Chinese New Year, Recipes, Sponsorship17 CommentsSteamed Fish with Ponzu Recipe
Serves 2 | Prep Time: 30 minutes | Cook Time: 5 minutes
Ingredients:
8 oz sea bass
1/4 teaspoon sesame oil
1/2 tablespoon Shaoxing wine
3 dashes white pepper
3 dried shiitake mushrooms
1-inch piece ginger, peeled and cut into thin strips
1 scallion, cut into thin strips
2 tablespoons Mizkan AJIPON® Ponzu
Method:
Clean and rinse the sea bass with cold running water and pat dry with paper towels. Season with the sesame oil, Shaoxing wine, and white pepper. Soak the dried shiitake mushrooms with hot water for about 15 minutes. Squeeze the mushrooms dry of water, cut the stems and sliced into thin pieces.
Arrange the mushrooms on top of the fish. Steamed the fish for about 4-5 minutes or until cooked. Discard the cloudy water that seeps out from the fish. Add the ginger and scallion on top of the fish and pour the Mizkan AJIPON® Ponzu over the fish. Serve immediately with steamed rice.
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Never thought of using ponzu in steamed fish. That’s a great idea. I love ponzu with my dumplings.
Yes, I use ponzu as my dumpling dipping sauce now. It tastes better and not as over-powering compared to the traditional Chinese black vinegar!
I’ve just started to learn cooking Asian food and so glad to discover your site. Love every recipe you share. Can you tell me what other fish can I use?
You can use any type white fish, for example: sole, mahi mahi, rock cod, halibut, etc.
Fish looks amazing and delicious! I can now add this as another variation on my steamed fish recipes. Thanks Bee! :)
thanks for sharing. Shall include this dish for CNY. =)
I think i’ll like this more than the standard soy sauce. :)
My family have steamed fish 2-3 times a week. Using Ponzu will be a nice change from the usual soy sauce.
So easy and simple. Thanks for sharing.
We loved celebrating Lunar New Year in korea. It meant 3 days off from work and eating lots of great food. We also liked to escape into the countryside to the spa. The fish looks incredible.
Thanks Emily. It’s interesting to know that Koreans celebrate Lunar New Year for only 3 days. Chinese celebrates it for 15 days! LOL.
Hi Bee,
Is the fish a fillet or whole? If I bought a whole fish, how long do I steam it for?
Thanks!
I bought the fillet, if you bought the whole fish, then steam for 8 minutes. But it all depends on how big the fish is but 8 minutes should be good.
First of all, this is not the best place to have a Chinese cooking techniques discussion. Chinese fried rice is made with overnight rice and whether or not the grain breaks all depends on the cooking skills and techniques of the cook. I, for one, will never make fried rice using freshly steamed rice or Japanese rice. I adore Chinese cooking techniques and I try to stay as authentic as I can. If you want to discuss further, please send me an email.
woow, i think that look great. I’m gonna make it tomorrow for my anniversary. I just wondering, like your chinese steamed fish recipe too, why do you pour the flavouring sauce after the fish cooked? can I pour the sauce before so it can flavouring the fish while it cooked? thank you very much :)
Hi Bee – great recipe, would be a wonderful variation on the usual soy sauce accompaniment!
Is it okay to use Basa fillets for this recipe? I have a couple of Basa fillets in my freezer but I have to admit I never tried steaming them…is it a fish that could/should be steamed?
Thanks!
Yes, you can use basa fillet but the texture is not ideal, but it’s certainly fine. :)