Cozinhar peixe a vapor é uma técnica milenar, especialmente popular na culinária asiática, que preserva a delicadeza, a humidade e o sabor puro do pescado. Esta receita de robalo a vapor com gengibre e cebolinho é a prova de que pratos simples podem ser incrivelmente elegantes e saborosos. O segredo está na frescura dos ingredientes e no toque final do óleo quente, que liberta os aromas e cria um molho leve e perfumado.

Ingredientes

  • 1 robalo preparado
  • pequeno punhado de gengibre, cortado em palitos muito finos
  • 2 varas de cebolinha, cortadas e cortadas obliquamente em pedaços de 1 polegada
  • ½ xícara de óleo
  • 4 colheres de sopa de molho de soja light
  • 1 colher de chá de açúcar
  • 1/2 colher de chá de pimenta branca moída
  • agua

Preparação

  1. Em um wok com tampa grande, adicione água a uma profundidade de 2 polegadas.
  2. Coloque um suporte de vapor ou rack na água. Coloque uma placa à prova de calor em cima do suporte ou rack, livre da água. Cubra e aqueça a água até o ponto de ebulição.
  3. Lave e aplique o peixe seco. Coloque o peixe no prato quente do wok. Encha metade do gengibre na cavidade do estômago do peixe. Arrume o restante do gengibre por cima do peixe. Polvilhe açúcar e pimenta branca por cima. Cubra e cozinhe em fogo médio por 10 minutos.
  4. Verifique se o peixe está cozido, inserindo suavemente um garfo perto do osso principal. Se a carne sair facilmente, ela é cozida. Despeje o molho de soja sobre o peixe. Arrume a cebolinha por cima. Em uma panela pequena, aqueça o óleo até quase fumar.
  5. Cuidadosamente regue o óleo quente sobre a cebolinha ao longo de todo o comprimento do peixe, fazendo-o chiar.
  6. Sirva com arroz cozido no vapor e legumes (nossa receita bok choy é muito boa com isso).

For our English-speaking food lovers, here’s the recipe to recreate this elegant dish.

Steamed Sea Bass

Steamed whole fish is a cornerstone of Chinese home cooking, celebrated for its simplicity, elegance, and focus on fresh, clean flavours. This recipe for steamed sea bass is a perfect example of how minimal ingredients can create a truly spectacular dish. The gentle steaming process cooks the fish to perfection, leaving it moist and tender, while highlighting its natural sweetness.

The magic of this dish lies in the final step: pouring sizzling hot oil over fresh aromatics. This flash-frying of the ginger and spring onions instantly releases their fragrant oils, creating an incredibly aromatic and savoury sauce when combined with the light soy sauce. It’s a simple technique that delivers a restaurant-quality finish and a satisfying sizzle that’s part of the dining experience.

This dish is best served immediately, straight from the steamer to the table. It pairs beautifully with a bowl of fluffy steamed rice to soak up the delicious sauce. While sea bass is ideal, other firm white fish like sea bream, halibut, or cod would also work well. For the best result, always use the freshest fish you can find.

Ingredients

  • 1 whole sea bass, cleaned and scaled
  • Small handful of ginger, cut into very thin matchsticks
  • 2 spring onions, trimmed and sliced diagonally into 1-inch pieces
  • ½ cup of neutral oil (like sunflower or vegetable)
  • 4 tbsp light soy sauce
  • 1 tsp sugar
  • 1/2 tsp ground white pepper
  • Water

Method

  1. In a large wok with a lid, add water to a depth of about 2 inches. Place a steaming stand or rack into the water, ensuring it sits above the waterline. Place a heatproof plate on top of the rack. Cover the wok and bring the water to a rolling boil.
  2. Rinse the fish and pat it thoroughly dry. Carefully place the fish onto the hot plate inside the wok. Stuff half of the ginger matchsticks into the fish’s cavity and arrange the rest on top. Sprinkle the sugar and white pepper over the fish. Cover and steam over a medium-high heat for 10-12 minutes, depending on the size of the fish.
  3. To check if it’s cooked, gently insert a fork into the thickest part of the fish. The flesh should flake away easily from the bone.
  4. Pour the light soy sauce evenly over the fish, then scatter the sliced spring onions on top. In a separate small saucepan, heat the oil until it is very hot and almost smoking.
  5. Carefully and slowly pour the sizzling hot oil all over the spring onions and the length of the fish. You should hear a satisfying sizzle as the oil hits the aromatics.
  6. Serve immediately with steamed rice and your favourite green vegetables.