Fish or Steamed Fish with Clams
is one of the recipes from Mrs Susie. If you want
to find out more about her have a look at her
biography page which she has written.
Mrs Susie specialises in Oriental cooking. An
important first step in Oriental cooking (which
I think is important) is at the end of each recipe.
is a favorite dish of my family, and this is
very easy to prepare. I have even served this
dish after being prepared on a cook stove while
camping. The fish doesn't get much fresher than
To the Chinese, a fish without the head and
tail looks incomplete. This is why they like
to cook the whole fish. There is little waste,
too, when you cook them whole because you can
pick out all the tender nibbles from around
the cheeks and tails - which are considered
the choicest morsels - and enjoy picking the
Unless you catch your own fish or live near
an area where seafood is abundant, whole fish
may be hard to find. Even Chinese restaurants
list their fish specialties on an 'available'
basis. But you don't need the whole fish to
enjoy the fine method of steaming fish. What
is more important is to use the freshest fish
available, even if the freshest fish is frozen,
and stop the cooking before the fish is overdone.
If you eat with chopsticks, you can dip each
bite in the delicious sauce before popping it
into your mouth. But if you eat this with a
fork, you will want to spoon a little of the
sauce and garnish over your fish before you
whole fish about 1 to 2 lb. (e.g. rockfish,
red snapper, kingfish, bass, perch, or bluegills)
1 piece of fresh ginger about 2" long,
cut into matchstick pieces
3 green onions, cut into matchstick pieces
about 2" long
1/4 cup peanut oil
2 tbs. soy sauce
and scale whole fish. This is one time you want
to be picky about all the scales being removed
especially around head.
holding tail, make 3 horizontal cuts, on each
side evenly spaced, just to the backbone at
a slight angle.
on a heat proof platter or dish that will
fit inside a steamer.
ginger into match stick pieces and sprinkle
green onions into matchstick pieces and add
to top of fish.
plate on rack in steamer basket.
and steam over boiling water until fish flakes
on thickest part of fish, 8 - 10 minutes for
a small fish or fillets, 10 - 12 minutes for
a 1 1/2 lb fish and 16 - 18 minutes for a
2 1/2 lb fish.
fish is steaming, heat oil slowly in a small
pan until it is hot but not smoking.
hot dish with fish from steamer and tip slightly
to remove cooking liquids.
soy sauce on top of fish slowly, and pour
hot oil over fish just before serving.*
easy serving, slide a second plate under hot
one before serving.
When you add the hot oil to the fish,
it makes the flavors of the ginger, green onions
and soy sauce sink into fish to give it an especially
delicious flavor. Be sure to spoon some of the
sauce over your portion of the fish.
Fish with Clams
a brush, scrub about 1 dozen small clams in
the shell. They should be tightly closed before
you buy them and cook them.
the directions for steamed fish, but arrange
clams on dish around fish just before steaming.
clams until the shells open (about 8 minutes).
you steam a large fish which requires longer
cooking, remove clams after they open, and
continue steaming fish until finished, then
return them to the serving plate after you
have drained cooking liquid from the fish.
sauce as stated above, being sure to spoon
a little of the sauce in the clams before
have studied oriental cooking quite a bit and the
one thing that makes it different from other styles
of cooking is: it is 90% preparation and 10% cooking.
It is very important to have everything in the recipe
already prepared for cooking before you start cooking.
take a plate and cut up my ingredients as called for
in the recipe and place them on different parts of
the plate. Only then do I think about cooking. I will
put my oil in the pan and, as the things are called
for in the recipe, I will sweep them into whatever
pan I am cooking with, cook for as long as called
for, then add the next ingredient.
cooking happens so fast. To stop and cut up the garlic
(for example) if I had the ginger cooking in the pan
would result in burnt ginger before the garlic is
I am cooking a ten or fifteen course dinner you should
see my kitchen. I have plates all over and all my
sauces mixed in bowls and everything is ready to cook
before I start cooking. This is the right way to do
it and necessary to have a well-timed dinner.
thing, get yourself a good cleaver that will not rust.
You will be surprised how much you will use this for
all your cooking, not just oriental cooking. Do yourself
a favor and get a good one. I think I paid $20 for
mine but again that was 20 years ago".