Yes, frozen fish can absolutely be steamed. As long as it's prepared properly, the taste is just as good as fresh fish.
The key is proper thawing, de-fishing, and precise cooking time. Here are some specific suggestions:
Thawing Method:
It's recommended to move the fish from the freezer to the refrigerator to thaw naturally one day in advance. This retains the maximum moisture in the fish and prevents it from becoming dry. If you want to cook it immediately, you can soak it slowly in cold water (about 30 minutes) or use salt water to help thaw it. However, never use hot water or microwave it to over-thaw.
De-fishing Preparation:
After thawing, be sure to clean the black membrane and blood clots inside the fish's belly, as these are the main sources of the fishy smell.
Make a few cuts on the fish and marinate it with scallions, ginger, and cooking wine for 10-20 minutes. This helps to remove the fishy smell and enhance the flavor.
Note: Do not add salt to the fish before steaming, otherwise the fish will release water and become dry, affecting its tender texture.
Steaming Techniques
Place the fish in the steamer only after the water boils to ensure the high temperature locks in the freshness.
Adjust steaming time according to the size and thickness of the fish:
Fish fillets (such as sole, basa): Steam for 8-10 minutes after the water comes to a boil.
Whole fish (such as sea bass, yellow croaker): Steam over high heat for 10-15 minutes, then let it sit for 2 minutes after turning off the heat for extra tenderness.
After steaming, discard the liquid in the dish, then drizzle with steamed fish soy sauce and hot oil to further remove any fishy smell and enhance the aroma.
