Best 8 Steamed Whole Tilapia Recipes

STEAMED TILAPIA: HUNAN-STYLE WHOLE FISH

Steps:

• The fish market should have gutted the fish, trimmed off the sharp fins, and removed the scales, but there's additional work needed to prepare your whole fish! First, use a knife to go over the fish and remove any scales that the market may have missed. Usually scales are missed along the fins, under the belly, and around the head.
• You should also check the inside cavity of the fish and use a dull butter knife to remove/scrape any blood lines or membranes that were left behind. Sometimes there are also gills remaining and sharp fins, so use kitchen shears to help with cutting these sections off. Fish markets generally don't bother with these cleaning and preparation details, but they make all the difference!
• Next, start from the tail end of the fish, and cut it like you are filleting it from the tail to the front. When you reach the bones in the cavity, you can cut through them with a sturdy chef's knife but be careful not to cut yourself! Kitchen shears could be helpful for the novice cook.
• After cutting through the bones, continue splitting the fish up to the top fin as if you were filleting it, but *stop* short of cutting off the filet from the rest of the fish. Once you reach the head, split it in half, and now you have a split fish.
• Give your fish a quick rinse, set it aside on a cutting board skin side up, and press on the fish slightly to flatten it out.
• Prepare your silken tofu by cutting the plastic cover off, and pouring out any liquid. Next, turn the tofu container upside down on a cutting board, and carefully lift the container away from the block of tofu. Next, cut the tofu in half lengthwise, and slice it crosswise into ½-inch slices.
• Use your knife or cleaver to lift each half of the cut tofu on a large heatproof plate or large bowl. The platter should be slightly deep enough to hold the steaming liquid and sauce. Lay your tofu bed down on the plate so the pieces are fanned across either side. Sprinkle ⅛ teaspoon of salt evenly over the silken tofu. Next, gently place the fish skin side-up on the tofu, and it's ready for the steamer!
• Use 4 cups of cold water in the wok, place your fish fish on a steaming rack inside, and cover the wok.
• Turn the heat to medium-high. The water should boil in about 7 minutes. Steam for another 6 minutes--a total of 13 minutes. Check that the water is simmering after 7 minutes. If not, then the heat must be turned up. If you see the water boiling vigorously, then turn the heat down to a simmer/very low boil. After a total of 13 minutes, check the fish for doneness. It's key not to overcook the fish for the best results!
• Use a butter knife to press into the part of the fish that has bones underneath it. The knife should easily go through the meat like butter, right to the bone. If the meat feels a little tough or you encounter some resistance as you penetrate the fish (or you don't hit the bone), then the meat is likely still raw and will need another few minutes.
• Once your tilapia passes the doneness test, turn the heat off and carefully pour off the liquid that has pooled at the bottom of the plate, using a dry kitchen towel to grip the plate on one side, and if you need it, a spatula to gently hold the fish in place. You can do this directly in the wok, or if it's too hot, pour it off into the kitchen sink. Either way, do it slowly and take care not to let the fish and tofu slide off the plate!
• In a clean pan or wok set over low heat, add 3 tablespoons of canola oil, 1½ tablespoons minced ginger, and 6 tablespoons of duo jiao salted chilli peppers. Let the ginger and duo jiao peppers infuse the oil for about 1-2 minutes. The oil should start turning red and fragrant like chili oil!
• Next, add 2 teaspoons minced garlic and the white portions of the scallion. Give it a stir for another 10 seconds, and add ⅔ cup hot water, 2 tablespoons soy sauce, and 1 teaspoon granulated white sugar, and ¼ teaspoon ground white pepper powder.
• Let the liquid come to a boil, and turn it down to simmer. Season to taste with more salt--or the salty liquid from the duo jiao chili pepper jar. The sauce should be quite salty for this fish dish!
• Stir in the green portion of the scallion, and take the pan off the heat. Immediately spoon the sauce onto the fish, making sure to evenly distribute the salted chili peppers, garlic, ginger, and scallions over the fish and tofu.
• Sprinkle some additional ground white pepper powder over the top, and your Hunan steamed fish is ready!
• Serve your Hunan Steamed Tilapia with plenty of rice, because a spoonful of fish + a big spoonful of this spectacular sauce over rice makes for the perfect bite! It's also best served family style, perhaps with a stir-fried vegetable or an additional meat dish to give the meal some variety.

STEAMED WHOLE TILAPIA

Steps:

• Scale and gut the tilapia (or have your fishmonger do this).
• Make 3 or 4 shallow slashes on each side of the fish, to absorb the marinate.
• Mix soy sauce, ginger, sesame oil, garlic and peppers. Rub a small portion of this sauce into the fish, including into the slashes.
• Add shredded cabbage and scallion to the remainder of the sauce, and mix.
• Layer cabbage onto a heat-resistant plate which will fit into your steamer, and place the fish atop the cabbage. Put the plate into the top portion of the steamer.
• In the bottom of the steamer, pour three inches of water. Set steamer over range on high, and allow water to boil. When the water is at boiling, put the steamer basket over the lower portion, and cover.
• Steam fish until it has just turned opaque, approximately 15-20 minutes.
• Serve, and sprinkle sesame seeds atop.

VEGETABLE STEAMED TILAPIA

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and oil lightly with olive oil.
• Arrange tilapia fillets onto prepared baking sheet. Place celery, carrots, bell pepper, and red onion on top of fillets. Season with Greek seasoning, salt, and black pepper. Lay a sheet of aluminum foil over the top and fold edges together to seal the packet.
• Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes.

STEAMED TILAPIA FISH

Steps:

• Clean the fish on the inside as well as outside. De-scaleS the fish.
• Make 3 long diagonal cuts on its body.
• Sprinkle salt evenly throughout on both its sides. Don't miss the top of its head and the cuts.
• Insert ginger slices into the cuts and inside its guts.
• Sprinkle some garlic and the spring onions onto aluminium foil then place fish over the garlic and into a steamer.
• Pour in cooking wine and the rest of the ingredients for sauce on and around the fish.
• Make sure water is already boiling. If so, steam for 20 minutes. Otherwise, 25-30 minutes.
• Enjoy!

STEAMED WHOLE FISH

Steps:

• Prepare fish: Fit a wire rack in the bottom of a large roasting pan (17 1/2 by 12 inches) and add about 1 inch of water (it should come just below the top of the rack). Place pan over two burners on stove and bring to a boil over medium-high heat. Meanwhile, rinse fish well inside and out, scraping off any loose scales, and pat dry. Rest the fish on a shallow platter large enough to hold the fish. Tuck the cilantro, half of the lemongrass, and a third of the ginger inside the cavity. Scatter the remaining lemongrass and ginger along with the lime zest, garlic, and half of the scallion over the top of the fish and around the platter. Squeeze half of 1 lime over the fish and drizzle with fish sauce. (Reserve remaining scallion for garnish.)
• Steam fish: Set the platter on the rack in the pan and cover the pan tightly with parchment-lined foil. Steam over medium-high heat until the fish is cooked throughout, about 10 minutes per inch of thickness (25 minutes for a 2 1/2-inch-thick fish). Test by inserting a sharp knife into the flesh near the backbone; the flesh should be opaque and offer little resistance.
• Serve: Remove the foil and lift the platter from the pan, being careful not to spill the juices. Garnish with scallion and cilantro and serve immediately.

STEAMED WHOLE FISH WITH GINGER, SCALLIONS, AND SOY

Steps:

• 1. Rinse the fish in cold water and pat dry with paper towels. Season the fish inside and out with salt and pepper. Place the fish on a heatproof plate that is both large enough to accommodate it (a glass pie plate works well) and will also fit inside your steamer, bending the fish slightly if it is too long. Stuff half of the ginger inside the cavity of the fish and spread the remaining ginger on top of the fish.
• 2. Pour water into a wok or stockpot and set a steamer in the wok or on the rim of the stockpot. Make sure the water does not touch the bottom of the steamer. Bring the water to a boil over high heat.
• 3. Place the plate holding the fish in the steamer, cover, and steam for about 8 minutes, until the fish flakes easily when tested with the tip of a knife.
• 4. While the fish is steaming, in a small bowl, stir together the soy sauce, wine, and 1 tablespoon of water. Set aside.
• 5. When the fish is ready, carefully remove the plate from the steamer and pour off any accumulated liquid. Lay the scallion and cilantro along the top of the fish. In a small sauté pan, heat the oil over high heat until it is hot but not smoking. Remove the oil from the heat and pour it directly over the scallion and cilantro to "cook" them. Drizzle the soy mixture over the fish and serve immediately.

STEAMED LEMON TILAPIA WITH TERIYAKI SAUCE

Steps:

• Pour the soy, mirin and sugar in a small saucepan with the lemon juice. Bring to the boil and simmer for 5 mins until slightly syrupy. Remove and set aside.
• Put the rice in a large saucepan and cover with water, about 450ml. Bring to the boil, then turn down to a simmer. Cook for about 5 mins - the rice should have absorbed about 3⁄4 of the water. Place the fish fillets on top.
• Sprinkle each with ginger, chilli and a slice of lemon. Season, cover and cook for about 5 mins, until the fish and rice are cooked through. Serve with a drizzle of the sauce and sprinkled with the spring onions.

SEASONED TILAPIA FILLETS

Steps:

• Preheat oven to 425°. Place tilapia in a greased 11x7-in. baking dish; drizzle with butter. In a small bowl, mix remaining ingredients; sprinkle over fillets., Bake, covered, 10 minutes. Uncover; bake until fish just begins to flake easily with a fork, 5-8 minutes.