Steamed Fish

Summer arrived in full force, and South Louisiana brings beautiful fresh fish to home kitchens.  The intense heat welcomes light preparations of the bountiful seafood.  Steaming fish remains an underutilized technique, but one that allows us to savor the taste of the sea.  An inexpensive bamboo steamer is a great investment, or you can simply create one with a wide pot with a few inches of water and an inverted bowl.  Bring the water up to a boil then turn down to medium.  This allows the fish to cook gently.  Place the fish on a plate and put the plate on the bowl and cover.  The fish should be nicely cooked after about 8 minutes (depending on the size).  

Below is a rub that I use to impart a nice sweet, spicy, tart flavor without overpowering the wonderful fresh filet.  Gently heat up all of the ingredients until the sugar dissolves.  Let them cool, then brush on the filets.    

Steamed Fish

2 Thai chili sliced

2 garlic cloves minced

1 tsp cilantro

3 tbsp fish sauce

3 tbsp lime juice

2 tbsp pork or chicken stock (or water)

1 ½ tsp palm sugar

¼ tsp white pepper

Garnish with thin sliced green onions, Thai chili, and fresh limes.  

Nuoc Mam- Fish Sauce

"Mmm, delicious, what is that taste?"  Do you find yourself asking this question?  Of course you do! The taste you desire is called umami.  The fifth basic taste that is sometimes falsely referred to as salty is a more complex flavor also called glutamic acid or glutamate. It is stored in proteins, and most commonly consumed in cheese, soy sauce, seaweed, and fish sauce.  The classic combination of parmigiano reggiano and tomato is a great example of umami.  

Nuoc mam or nuoc cham (the dipping version of the same sauce) are served alongside the majority of Vietnamese dishes.  Feel free to adjust the citrus juices (try lemon or yuzu), add ginger, add more or less chili, or whatever you think would add a nice flavor.  From salads to fish to meat, this condiment elevates food to a wonderful level of heightened satisfaction. 

Nuoc Mam- Fish Sauce

½cup Fish Sauce-*

¼cup Water

2TBSP Rice Wine Vinegar 

¼ cupPalm Sugar (or to taste)-*

1or 2 Limes Juiced

3cloves Garlic minced

2Thai Chilis thinly sliced-*

In a small pot, bring water and sugar up to a medium hot temperature, and stir until it dissolves.   Let the mixture cool and add the rest of the ingredients. Adjust according to taste.