Filipino Chinese-style Steamed Branzino

Ingredients

In this Filipino Chinese adaptation, the traditional Italian Branzino al sale is transformed into a steamed dish. The original recipe calls for baking the fish in a salt crust, while the Filipino Chinese version focuses on steaming the fish to retain its delicate flavors. Additionally, the seasoning is modified to incorporate Filipino Chinese flavors, such as soy sauce, ginger, and garlic, which add a unique twist to the dish. We alse have the original recipe for Branzino al sale, so you can check it out.

• 1 whole branzino fish (about 500g / 1.1 lb) 1 whole branzino fish (about 500g / 1.1 lb)
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon ginger, julienned 1 tablespoon ginger, julienned
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1.5g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 24g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Clean the branzino fish thoroughly, removing any scales and innards. Pat dry with paper towels.
2. 2.
   Place the fish on a heatproof plate that fits inside a steamer basket.
3. 3.
   In a small bowl, mix together the soy sauce, ginger, garlic, and sesame oil.
4. 4.
   Pour the soy sauce mixture over the fish, making sure to coat it evenly.
5. 5.
   Fill a steamer pot or wok with water and bring it to a boil.
6. 6.
   Carefully place the plate with the fish into the steamer basket and cover with a lid.
7. 7.
   Steam the fish for about 10-12 minutes, or until the flesh is opaque and flakes easily with a fork.
8. 8.
   Remove the plate from the steamer and garnish the fish with fresh cilantro.
9. 9.
   Serve the Filipino Chinese-style Steamed Branzino with steamed rice and enjoy!

Treat your ingredients with care...

• Branzino fish — Make sure to choose a fresh and high-quality branzino fish for the best flavor and texture. If branzino is not available, you can substitute it with other white fish such as sea bass or snapper.
• Ginger — To enhance the ginger flavor, you can lightly crush the ginger slices before adding them to the dish.
• Sesame oil — Use toasted sesame oil for a more pronounced nutty flavor.

Tips & Tricks

• To prevent the fish from sticking to the plate, you can line it with banana leaves or parchment paper.
• For added flavor, you can sprinkle some chopped green onions on top of the fish before steaming.
• Serve the steamed branzino with a side of soy sauce and calamansi (Filipino lime) for a tangy kick.
• If you prefer a spicier version, you can add a few slices of red chili pepper to the soy sauce mixture.
• Steaming the fish whole helps to retain its moisture and natural flavors.

Serving advice

Serve the Filipino Chinese-style Steamed Branzino as the main dish alongside steamed rice. Garnish with fresh cilantro for a pop of color and added freshness. Accompany the meal with a side of soy sauce and calamansi for dipping.

Presentation advice

Place the steamed branzino on a large serving platter, garnish with sprigs of fresh cilantro, and surround it with steamed rice. The vibrant green cilantro against the white fish creates an appealing visual contrast. Serve the dish family-style, allowing everyone to help themselves.