A New Way to Steam Fish

If you’re not steaming fish, you should be. It’s a delicate method for cooking a delicate protein that leads to supremely moist, tender results. It’s fast enough to do on a weeknight but delivers company-worthy elegance. And when it’s done well, there’s a real flavor benefit—if you know how to season and dress the fish.

Both Chinese and French cuisines have classic approaches to steaming. Cantonese cooks steam fish whole (typically sprinkled with aromatics such as garlic, ginger, and scallions) in a bamboo steamer set in a wok filled with a few inches of boiling water. Once cooked, the fish is transferred to a platter, doused with soy sauce and maybe a splash of rice wine, and garnished with fresh scallions. The final flourish is a drizzle of hot oil that sizzles as it hits