Delicious Asian-Style Steamed Whole Pike
Nutritional value per serving
Calories280kcal
Carbs6gram
Fat8gram
Protein35gram
Ingredients
- Whole fresh pike, cleaned and scaled (choose a fresh fish with clear eyes and firm flesh)1 piece (about 1 to 1.5 kg)
- Fresh ginger, sliced thinly50 g
- Scallions (green onions), sliced into 5 cm lengths3 stalks
- Light soy sauce3 tbsp
- Sesame oil2 tsp
- Fresh cilantro (optional), for garnisha small bunch n/a
- Salt1 tsp
- White pepper (optional)a pinch n/a
- Cooking oil for drizzling1 tbsp
This Asian-style steamed whole pike recipe is a delightful and healthy way to prepare this freshwater fish, offering a moist, tender texture infused with the aromatic flavors of ginger, scallions, and soy sauce. Steaming preserves the delicate flavor and nutrients of the pike, making it a nutritious choice. The recipe is simple, perfect for home cooks with basic tools and ingredients. The total cost of ingredients is approximately $15 USD / €14 / £12 / ₹1200, with total calories around 280 kcal per serving. This dish is low in fat and high in protein, perfect for a light, healthy meal. Difficulty level: Easy. Preparation time: 15 minutes, Cooking time: 15 minutes, Total time: 30 minutes.
Preparation instructions
Prepare the fish
1Rinse the whole pike under cold running water and pat it dry with paper towels inside and out. Season the fish inside the cavity with salt and white pepper if using. Place a few slices of ginger and some scallions inside the cavity. This will infuse aromatics directly into the fish as it steams.
Prepare steaming setup
2Fill your wok or large steaming pot with about 2-3 inches of water. Bring the water to a boil over medium-high heat. Make sure your steaming rack is in place and the pot has a lid. Preparing this ensures consistent steam for cooking the fish evenly.
Place fish on a steaming plate
3Put the fish on a heatproof plate that fits inside your steamer. Sprinkle the remaining ginger and scallions evenly over the top of the fish. Drizzle the cooking oil over the fish, which will help shine the finish and keep it moist.
Steam the fish
4Carefully place the plate with the fish on the steaming rack inside the pot. Cover with the lid and steam the fish for 12 to 15 minutes, depending on the size of the fish. For a 1 to 1.5 kg pike, 15 minutes is usually enough. Avoid opening the lid too often as it lets steam escape and affects cooking.
Check doneness and finalize
5Check that the fish is cooked by seeing if the flesh flakes easily with a fork and is opaque. For food safety, fish should reach a minimum internal temperature of 63°C (145°F). You can check this by inserting a food thermometer into the thickest part of the flesh. Once cooked, turn off the heat.
Add sauce and garnish
6Pour the light soy sauce and sesame oil over the steaming fish. Garnish with fresh cilantro if desired for extra flavor and color. Serve immediately to enjoy it warm and fresh.
Cooking Tips
1Use fresh whole pike with bright, clear eyes and shiny scales for the freshest flavor.
2To avoid cross-contamination, use separate cutting boards and knives for raw fish and vegetables.
3If you don't have a steamer, you can improvise by placing a metal rack or heatproof bowl upside down inside a large pot with water below the rack, then place the fish on a plate on the rack and cover tightly.
4Feel free to add sliced red chili to the top for some heat and color.
5To keep fish moist and tender, avoid overcooking. Start checking for doneness slightly before suggested time.
Equipment
- Large steaming pot or wok with lid
- Heatproof plate or shallow dish
- Steaming rack or metal trivet
- Sharp knife
- Cutting board
- Food thermometer (optional but recommended)
Grocery Shopping List
- [ ] Whole fresh pike (about 1 to 1.5 kg) - Approx. $10. Choose fish with clear eyes, firm flesh, and fresh smell.
- [ ] Fresh ginger (50 g) - Approx. $0.50. Look for firm, smooth ginger with no signs of mold.
- [ ] Scallions (3 stalks) - Approx. $0.60. Select vibrant green, crisp stalks.
- [ ] Light soy sauce (3 tbsp) - Approx. $1.50. Choose low-sodium if preferred.
- [ ] Sesame oil (2 tsp) - Approx. $1.50 for a small bottle.
- [ ] Fresh cilantro (optional) - Approx. $0.50. Fresh, leafy, and fragrant.
- [ ] Salt - Minimal cost; use your kitchen supply.
- [ ] White pepper (optional) - Use kitchen supply.
Total estimated cost: $14.60
FAQ
How do I know when the pike is fully cooked and safe to eat?
The fish is fully cooked when the flesh flakes easily with a fork and is opaque throughout. Using a food thermometer, the internal temperature should reach at least 63°C (145°F) for safe consumption.
Can I use other fish to steam this way?
Yes, this steaming method works well with other whole freshwater or saltwater fish of similar size, such as bass, snapper, or trout.
How do I avoid fish sticking to the plate during steaming?
You can lightly oil the steaming plate before placing the fish, or use a heatproof, non-stick plate.
Is it necessary to use a food thermometer?
While not essential, it is recommended for food safety to ensure the fish reaches a safe internal temperature and is cooked perfectly.
Can I prepare this recipe without ginger or scallions?
While ginger and scallions add essential aromatic flavors typical to Asian steamed fish, you can substitute or omit them and add other herbs or aromatics to taste.