Steamed branzino with tamarind shito glaze

Written By Jocelyn Salala

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 that is salty, sweet, and spiced just enough.

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

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)

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), making sure to coat 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, and sliced ginger.

Optional: Place the fish in the fridge and let it rest for 1–2 hours to allow the flavors to settle in.

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.

Jocelyn Salala
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