Steamed Patin Fish, Teochew Style Recipe

Prepare the fish

Rinse the whole patin thoroughly inside and out and pat dry with paper towels. Make 2–3 diagonal slashes on each side about 2 cm deep to help flavors penetrate and to allow even cooking.

Lightly season the cavity and both sides of the fish with 1 tsp salt and 1/2 tsp white pepper. Rub gently into the slits and cavity. Let rest for 10 minutes while you prepare aromatics.

Arrange half of the ginger matchsticks and half of the spring onion lengths on the center of the heatproof platter to form a bed for the fish. This prevents sticking and helps steam-cook evenly.

Place the seasoned fish on top of the ginger/scallion bed, skin-side up. Tuck the remaining ginger matchsticks and a few spring onion lengths into the cavity and into the slashes.

In a small bowl, combine 3 tbs light soy sauce, 2 tbs rice wine, 1/2 tbs dark soy (if using), 1 tsp sugar, 1 tsp sesame oil and 60 ml water or light chicken stock. Stir until the sugar dissolves. Spoon the sauce evenly over and around the fish (not drenched). Scatter the sliced garlic on top of the fish and a little over the slashes.

Bring about 1 L of water to a rolling simmer in your steamer wok or large pot fitted with a steaming rack (water should not touch the platter). Place a clean cloth or cover to minimize water condensation dripping onto the fish.

Carefully transfer the platter with the fish to the steamer rack. Cover and steam over medium-high heat. For a whole patin around 1 kg, steam for 10–12 minutes for delicate, just-cooked flesh. Check doneness: the flesh should flake easily near the backbone with a fork and be opaque.

If the fish is thicker (over 1.2 kg), increase steaming time to 12–15 minutes. Avoid over-steaming to prevent dryness.

While the fish steams, briefly heat 1 tbs neutral oil (vegetable or peanut) in a small pan until very hot but not smoking. Have the remaining fresh julienned ginger, spring onion lengths and sliced chili ready on a plate.

When the fish is done, carefully remove the platter from the steamer. Using tongs or chopsticks, discard the ginger bed underneath if you like (it will be fragrant but limp). Spoon any accumulated cooking liquid from the platter into a small bowl — you can pour a bit back on the fish when plating if desired.

Top the fish with the reserved fresh julienned ginger, the remaining raw spring onion pieces and sliced red chili. Scatter cilantro leaves if using.

Immediately pour the hot oil over the ginger and spring onion on the fish — the sizzling oil will release the aromatics' fragrance. Finally, drizzle the prepared soy/rice wine sauce (warmed if desired) evenly over the fish, or serve it on the side.

Serve the steamed Patin fish immediately with steamed rice and additional soy sauce or light chili sauce on the side.