Steamed branzino with tamarind shito glaze
Delicate, deeply seasoned, and quietly bold.
This steamed branzino is a study in restraint and layering. The fish is rubbed with roasted garlic and seasoning salt, then gently infused with lemongrass, ginger, and scallions. Midway through steaming, it’s glossed with a warm, umami-rich shito glaze—salty, sweet, and spiced just enough.
Shito is a deeply flavorful West African chili condiment, most commonly associated with Ghana. Traditionally made with dried shrimp, fish, aromatics, and oil, it’s slow-cooked into something intensely savory, smoky, and complex. It’s one of those condiments that carries depth in a single spoonful.
I used Gloria’s Shito Chili Oil here—rich, punchy, and layered—but if you don’t have shito, a good chili oil or sambal will absolutely work. You just want heat, depth, and a little attitude.
Finished with a bright tamarind herb mix for contrast, this is the kind of meal that feels both nourishing and indulgent; simple technique, maximal flavor.
Karibu.
Serves: 1–2
~1 hour (plus 1–2 hours resting)
Ingredients
Fish
1 whole branzino, cleaned and scaled
1–2 tsp Aromat seasoning salt (or any all-purpose seasoning / salt)
3–4 cloves roasted garlic, mashed
Aromatics (for stuffing)
2 scallions, cut into 2–3 inch pieces
1 stalk lemongrass, smashed
1–2 inch piece fresh ginger, sliced
½ lemon sliced
shito tamarind chili glaze
2 tbsp chili oil (I used Gloria’s shito chili oil)
1 tbsp soy sauce
1–2 tsp fish sauce
1 tsp sesame oil
1–2 tsp honey
1 tsp fresh grated ginger
2 tbsp chopped scallions
1–2 tbsp fresh mint, chopped
1–2 tsp tamarind paste
Splash of olive oil
½ a lime, juiced
Pinch of salt
For Serving
Steamed rice
Steamed vegetables
Cucumber kimchi (optional but highly recommended)
Instructions
1. Prep the Fish
Pat the branzino completely dry. Using a sharp knife, cut 2–3 slits on each side of the fish to help it cook evenly.
Season generously with Aromat (or salt), coating both the outside and inside cavity.
Massage the roasted garlic all over the fish, inside the cavity, over the skin, and into the slits.
2. Stuff & Rest
Stuff the cavity with scallions, lemongrass, sliced lemons and sliced ginger.
Optional but recommended: let the fish rest in the fridge for 1–2 hours to allow everything to settle and absorb.
3. Make the Shito Glaze
In a small bowl, mix everything together. Taste and adjust. This should be savory, slightly sweet, deeply aromatic followed by a nice kick.
4. Steam the Fish
Bring a pot of water to a boil and set up your steamer (bamboo basket or steaming rack).
Place the fish in the steamer and cover. Steam for 8–10 minutes, depending on size.
At about the halfway mark (around 4–5 minutes in), gently spoon some of the shito-tamarind glaze over the fish.
Continue steaming until the fish is just cooked through and flakes easily.
5. Serve
Serve immediately with:
steamed rice
vegetables
cucumber kimchi on the side
Spoon extra glaze over everything.
Tips & Substitutions
No Aromat? Use salt + a pinch of garlic powder and paprika.
No shito? Substitute with chili oil or sambal + a little extra umami (soy/fish sauce).
No steamer? Place fish on a rack over simmering water and cover tightly with foil or bake it!
Roasted garlic tip: Roast ahead and keep in the fridge. It melts into the fish beautifully.
Don’t overcook: Branzino is delicate, pull it as soon as it flakes.