This is a super simple and quick dish which happens to be healthy and tasty. We used an entire striped bass fish, but if you’re looking to cut down on preparation time even more or you’re just not that fancy or you don’t want the eyes of the fish staring into your soul, this can easily be done with a white fish fillet.
Start with rinsing the fish, trimming away its fins, and making sure it’s completely clean of all scales. Then slice along the sides of the fish diagonally as shown below. This lets the fish steam more uniformly and also incorporates more flavor. Salt the fish in each of these sections you’ve created. Use plenty of salt because once steamed, the fish will create a lot of soup around it, which will water down the salt. Add thinly sliced ginger.
We love green onions, so we piled them on. They’ll wilt in the steamer, so the end product will still be mostly fish but you’ll get plenty of flavor. Add some cooking wine (we use michiu, or white rice wine), and you’re good to go! We used a Tatung steamer with about a cup of water and steamed it for 10-20 minutes.
Super easy, eh? Check out that soup. Goes great on rice. Fun fact: the goo in the eyes are actually delicious if you’re okay with the weird texture. Just don’t eat the hard white ball in the middle or the plastic-y casing. Pro tip: being able to say you’ve eaten fish eyeballs is a solid fun fact for awkward ice breaker games.