In Chinese, the character for fish (魚) is pronounced the same as the character for abundance (餘). So, eating a meal with fish in it will have both material and spiritual benefits. During festivals, Chinese always have a dish containing fish at the center of the table. In their daily lives, Chinese people enjoy eating fish for lunch or dinner.
I’d like to share my experience of how I steam fish (清蒸魚). It’s easy and delicious!
One 8-ounce fish fillet (cod, sea bass, etc.)
1 thumb ginger, julienned
3 stalks scallions, julienned
3 tbsp vegetable oil
3 tbsp soy sauce
1) Boil water in a pot with steamer on top. Put the fish fillet on a plate, top the fish with half the ginger and scallions; steam for 8 min.
2) Remove the plate from the pot, and discard the liquid. Add remaining ginger, scallions, and soy sauce.
3) In a small pan, heat up the vegetable oil until hot; pour the hot oil over the fish.
Health benefits of steamed fish
When you steam fish it has fewer calories and less fat than fish cooked in butter. Cold-water fatty fish such as mackerel, albacore tuna, trout, and salmon are a great source of omega-3 fatty acids. However, when you use a high-heat cooking method like broiling, the affect of the these healthy acids are reduced. When you steam fish it retains the omega-3 fatty acids. These acids assist in controlling your cholesterol levels and play a role in the prevention of heart attacks and strokes.
Because steamed fish is a low-calorie protein, it’s beneficial if you are trying to lose weight as protein reduces your appetite, boosts your metabolism, and changes several weight regulating hormones.