Archive · 11 Oct 2026
A Tired Cook’s Simple Guide to Steamed Fish
Samar Halarnkar made steamed fish for dinner with his daughter while his wife was away.
He used five boneless pieces of a fish called vatta, or Malabar trevally.
The fish was firm and tasty, but he thinks a lighter kind of fish might work better.
Steamed fish cooks quickly, but it is not good to keep for later.
The cooking method is simple and has been used for a long time.
People make different versions of it in Cantonese kitchens and around the world.
Halarnkar likes how the water bubbles, the steam hisses, and the seasoned fish sizzles with oil.
Samar Halarnkar cooked steamed fish for himself and his daughter while his wife was travelling.
He used five boneless cubes of vatta, also called Malabar trevally.
The fish produced dense, firm white flakes and tasted delicious, though Halarnkar recommends a lighter fish.
Steamed fish cooks quickly and does not store well.
Halarnkar describes the dish as an easy, healthy Chinese recipe with many variations and little need for heavy sauces or spices.
- Who
- Samar Halarnkar and his daughter.
- What
- Halarnkar prepared steamed fish using boneless vatta, or Malabar trevally.
- When
- While his wife was travelling.
- Where
- The article describes a recipe associated with Cantonese kitchens; the location of Halarnkar's cooking is not specified.
- Why
- He wanted to change the usual routine and make an easy, healthy meal.
- Cook
- Samar Halarnkar
- Fish used
- Vatta, or Malabar trevally
- Amount
- Five boneless cubes
- Cooking method
- Steaming
- Storage
- Steamed fish does not store well
- Suggested alternative
- A lighter fish
- Recipe character
- Quick, easy, healthy, and adaptable