Today I would like to introduce you to an extremely tasty fish – the char. I love cooking with this versatile fish, grilling it or using it in other culinary ways. As you would expect on my blog, I find char most delicious when it is combined with Asian flavors. So here is a wonderful Thai steamed char . And butchered using the Japanese Ikejime method, which keeps the char particularly fresh and significantly improves the quality. More on this further down in the article.
Preparing whole fish is a wonderful thing anyway, and it’s easy to do with so many fish. Take a look at my recipe for Thai zander or pike from the rotisserie, for example.
In my blog post, I will show you how to prepare the char. I will also explain the Ikejime method, which keeps the fish particularly fresh. I’ll also share my tips for steaming fish – a healthy and delicious way to prepare it.
Basics about char
The char is a fascinating fish with many facets. I would like to give you the most important information about its biology, different varieties and sustainable sourcing.
Char belong to the salmon family. They live in cold, oxygen-rich waters. I find it exciting that there are over 30 subspecies! Some migrate between salt and fresh water, others stay in the same place all their lives.
Arctic char have a streamlined body and conspicuous spots. They can grow up to 70 cm long. In the wild, they eat insects, crustaceans and small fish. This char here comes from the Gehlsbach and you can buy it from fischkaufhaus.de, the online store of Müritzfischer. By the way, with my code “chopstick10” you save 10% on every order at fischkaufhaus.de.
Sustainability and procurement
Unfortunately, wild populations of char are often under threat. Fortunately, there are good breeding opportunities. There are many sustainable char farms in Austria and Bavaria, but also at Saiblingshof Wilsen, through which the clear waters of the Gehlsbach stream flow.
When buying, I pay attention to regional origin and quality. Char are available all year round. I can recognize freshness by its clear eyes and red gills. And char – and fish in general – that are killed using the traditional Ikejime method are a real step up in terms of quality.
Ikejime: Traditional Japanese method
I would like to introduce you to a special technique that has been practiced in Japan for centuries. Ikejime is a method of killing fish that significantly improves the quality of the meat. Let’s take a closer look at it.
Historical background
The ikejime technique has its roots deep in Japanese culture. Long ago, fishermen realized that the way a fish is killed has a great influence on its taste. In Japan, this method has been passed down for generations. It was developed to minimize the stress of the fish during killing. This is important because stress can impair the quality of the meat. Today, Ikejime is also gaining popularity outside Japan, which is why you can also find Ikejime char at fischkaufhaus.de. Many top chefs in Europe and America are interested in it.
Step-by-step instructions for Ikejime
- Stunning: I hit the fish on the head with a hard object.
- Severing the spinal cord: I pierce the fish’s head with a sharp knife.
- Bleeding out: I cut open the gills so that the blood can flow out.
- Insert the wire: I carefully insert a thin wire through the spinal cord.
This process may sound complicated, but with a little practice it’s really easy.
Advantages of the Ikejime technique
The advantages of Ikejime are really impressive! Firstly, the meat stays fresh for longer. Ikejime fish can be matured for up to 13 days. The taste is also much more intense. The meat retains a firm texture and develops a rich umami flavor. This method is perfect for sushi and sashimi, but it is also perfect for our Thai steamed char. The meat is easier to cut and looks great on the plate. I also think the ethical aspect is important. Ikejime is a quick and painless method for the fish.
Steaming fish
I think steaming is a great way to prepare fish. It is gentle and preserves the delicate flavor. You can use a pan with a sieve insert to steam fish. However, I wrap the fish, including the ingredients, in aluminum foil and steam it in the oven. This way, the liquids and spices are closer to the fish and are better absorbed. Whether this is steaming or cooking is up to you.
Preparation of the Thai steamed char
As the char has such a wonderful and delicately aromatic flesh, we don’t want to overload it with spices, but still want to emphasize the Thai character of this recipe. I am following the Thai recipe “Pla Neung See Ew”, which means steamed fish with soy sauce and ginger.
If you love Thai cuisine and its flavors, then be sure to check out the authentic and fantastic products from Yak Thai. With my code “chopstickbbq” you get 10% discount on your shopping cart at Yak Thai.
In terms of ingredients, we need the usual standard ingredients that everyone who occasionally cooks Thai food should have at home. In addition to light soy sauce*, these are the best fish sauce*, ginger, garlic, chilies and spring onions. I also add Chinese rice wine (Shaoxing)* and sugar. Nothing more is needed, the wonderful char provides the decisive flavor. But now to the recipe….
Print
Thailändisch gedämpfter Saibling (Ikejime)
- Total Time: 1 hour 35 minutes
Ingredients
1 Saibling
3 EL helle Sojasauce
2 EL Shaoxing Reiswein
1 EL Fischsauce
1 EL Zucker
3cm Ingwer, in feinen Stiften
2–3 Knoblauchzehen, in feinen Stiften
3 Frühlingszwiebeln, in Ringen
Chili nach Belieben
Instructions
Den Saibling abwaschen, trocken tupfen und von beiden Seiten mehrmals einschneiden.
Den Zucker in Sojasauce, Fischsauce und Reiswein verrühren bis er sich aufgelöst hat.
Den Backofen auf 180 Grad Umluft vorheizen. Den Saibling auf ein großes Stück Alufolie legen, mit Ingwer, Knoblauch, Chili und Frühlingzwiebeln bestreuen und mit der Flüssigkeit begießen. Darauf achten, dass sich die Gewürze auch unter dem Fisch befinden.
Die Alufolie von allen Seiten dicht verschließen, aber noch Luft drin lassen, nicht fest andrücken. Im vorgeheizten Backofen je nach Größe des Saiblings für 20-25 Minuten Garen/Dämpfen.
Pur genießen oder mit Salat und/oder Reis servieren.
- Prep Time: 15
- Cook Time: 20 Minuten
- Method: Dämpfen
- Cuisine: Thailändisch
